Pairing with Ancient Peaks

We’re pairing a delicious rib recipe that can pair with a variety of reds! Our top pairing with these oven baked barbecue ribs include the Cabernet Sauvignon, Cabernet Franc, and Zinfandel.



  • 4 pounds baby back pork ribs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • ½ teaspoon cumin
  • 1 teaspoon chili or Cayenne pepper
  • 2 tablespoons olive oil


  • 2 cups barbecue sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • ½ – 1 tablespoon cayenne pepper
  • 1 teaspoon cracked black pepper
  • 1 teaspoon salt


  • Preheat the oven for 350 degrees.
  • Peel off tough membrane that covers the underside of the ribs. Place on a baking sheet or tray lined with foil.
  • Combine in a bowl: garlic powder, onion powder, paprika, salt, pepper, cumin, chili (or Cayenne).Sprinkle the seasoning mixture over the ribs and drizzle with oil. Rub the seasoning and oil over both sides of ribs.
  • Cover the tray with foil and bake for 2 hours.
  • In the last 5 minutes of baking, mix together sauce ingredients. Remove ribs from the oven and spread sauce mixture on top of the ribs.
  • Increase oven temperature to 460 degrees and return ribs to the oven (uncovered). Bake for 10 minutes. To lightly char and caramelize the ribs, put oven on broil for medium-high heat for 3 minutes.
  • Remove from oven, pour a glass of red wine, and let the ribs sit for 10 minutes to allow juices to soak and recirculate throughout the meat.