Marco De Bartoli is best known as a Marsala whisperer, one of the few artisanal holdouts in an area now known for industrial-scale cooking wine production. And while De Bartoli still produces solera-aged Marsala wines to rival the world’s best Sherries, the family has broadened its portfolio on non-fortified wines, both white (from the traditional Marsala grape Grillo) and red.
Here they’ve made a lush and darkly fruity red from the almost-forgotten red Pignatello (a.k.a. Perricone), which traditionally played second-fiddle to Nero d’Avola in western Sicilian red blends. Here it is in its (extremely rare) varietal form, ready to roll with some bbq ribs – not a “regional” pairing but a good one!
CLASSIC BBQ SPARE RIBS
By Sara Quessenberry, from realsimple.com
1 tablespoon chili powder
1 tablespoon ground coffee
1 teaspoon ground cumin
4 tablespoons brown sugar
¾ teaspoon cayenne pepper
kosher salt and black pepper
6 pounds spareribs (2 racks), trimmed of excess fat
¾ cup ketchup
1/3 cup apple cider vinegar
¼ cup molasses
2 tablespoons tomato paste
-Heat oven to 275° F. Make the rub: In a small bowl, combine the chili
powder, coffee, cumin, 2 tablespoons of the brown sugar, ½ teaspoon of
the cayenne, 2 teaspoons salt, and 1 teaspoon black pepper.
-Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice
mixture and tightly cover the baking sheet with foil. Bake until tender and
the meat easily pulls away from the bone, 2½ to 3 hours.
-Meanwhile, make the sauce: In a saucepan, combine the ketchup, vinegar,
molasses, tomato paste, the remaining 2 tablespoons of sugar and ¼
teaspoon of cayenne, and ½ teaspoon black pepper. Simmer, stirring
occasionally, until slightly thickened, 8 to 10 minutes. Transfer ½ cup of the
sauce into a small bowl for serving.
-Heat grill to medium-high. Grill the ribs, basting with the remaining sauce
and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve
with the reserved sauce.