Willamette Valley Vineyards' Blackberry-Pinot Noir BBQ Sauce

4 ounces white onion, diced ¼”   

2 whole cloves garlic         

2 tablespoons canola oil

1 cup brown sugar 

1 1/2 tablespoons paprika

1/4 cup dark chili powder

1/2 tablespoon ground cayenne

1 bay leaf

1 chipotle in adobo sauce

1/2 bottle Willamette Valley Vineyards Whole Cluster Pinot Noir

1/2 cup apple cider vinegar

1 cup balsamic vinegar

½ quart ketchup, organic

1 pint blackberries, fresh or frozen

3 tablespoons kosher salt

1 1/2 tablespoons coarse ground black pepper

2 racks pork spare ribs

1/4 cup seasoning: salt, pepper, dried herbs      

In a large pot over medium-high heat, sauté the onion and garlic in oil until the onions begin to caramelize. Then add the sugar, paprika, chili, cayenne, bay and chipotle pepper and cook for 5 minutes. Stir constantly to prevent scorching.

Pour in the Whole Cluster Pinot Noir, vinegars, ketchup, and blackberries. Reduce heat to medium-low and continue to simmer for 15 minutes. Blend sauce completely with an immersion blender. Continue to simmer for an additional 15 minutes on low heat. Transfer and cool in the refrigerator. Season with salt and pepper.

To prepare on Pork Spare Ribs:

Clean the silver skin from the ribs to allow for better penetration from seasoning and bbq sauce. Evenly season ribs with spice seasoning. Baste with BBQ sauce, apply a heavy coat.

Bake ribs for 4 hours, basting every hour. To finish, place racks on a hot grill to achieve light charring.