Best Zinfandel Barbecue Sauce Recipes

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ZINFANDEL GLAZED BBQ BEEF SHORT RIBS



Zinfandel Glazed BBQ Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 2 to 4 servings

Number Of Ingredients 13

6 beef short ribs, 2-inches thick, cut across the bone
Salt and freshly ground black pepper
Dry rub seasoning mix
1/2 cup olive oil
4 poblano peppers, diced
4 medium yellow onions, diced
4 stalks celery, diced
1/4 cup sliced garlic
1 bottle red wine (recommended: Zinfandel)
1 quart barbeque sauce
1 quart of chicken stock
Horseradish mashed potatoes, for plating, optional
Sweet corn salad with basil vinaigrette, for plating, optional

Steps:

  • Preheat oven to 350 degrees F.
  • Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. Sear ribs in hot oil on all sides until well browned.
  • Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned. Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
  • Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.

ZINFANDEL BARBECUE SAUCE



Zinfandel Barbecue Sauce image

Zinfandel is often said to be one of the best wines to pair with BBQ and here it's used in the barbecue sauce along with apple juice and marinara sauce. This sauce is often used with grilled beef or lamb but we also like it with pork or poultry.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 3 cups

Number Of Ingredients 13

1 cup Zinfandel wine
1/4 cup packed dark-brown sugar
1/4 cup apple juice
2 tablespoons apple-cider vinegar
1 1/2 cups homemade or prepared marinara sauce
1/2 cup freshly squeezed orange juice
1/2 cup ketchup
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon corn syrup
1 1/2 teaspoons canned chipotle chiles
1 1/2 teaspoons New Mexico chile powder
1/2 teaspoon coarse salt

Steps:

  • In a medium nonreactive saucepan, combine wine, sugar, apple juice, and vinegar. Bring to a boil, and cook until reduced by two-thirds. Add marinara sauce, orange juice, ketchup, molasses, Worcestershire sauce, corn syrup, chipotles, chile powder, and salt. Bring to a simmer, and cook, uncovered, for 30 minutes.

ZINFANDEL GLAZED BBQ BEEF SHORT RIBS



Zinfandel Glazed BBQ Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

6 beef short ribs, 2-inches thick, cut across the bone
Salt
Fresh ground black pepper
Favorite dry rub seasoning mix
1/2 cup olive oil
4 poblano peppers, cored, seeded and diced
4 medium yellow onions, diced
4 stalks celery, diced
1/4 cup sliced garlic
1 bottle red Zinfandel
1 quart favorite BBQ Sauce
1 quart chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • Season short ribs with salt, pepper and seasoning mix. Heat a large roasting pan with lid over medium-high heat and add oil. Sear ribs in hot oil on all sides until well browned.
  • Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned, about 10 minutes. Deglaze roasting pan with red Zinfandel, then add BBQ sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
  • Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve.

GRILLED BABY BACK RIBS WITH CHERRY ZINFANDEL BBQ SAUCE



Grilled Baby Back Ribs With Cherry Zinfandel BBQ Sauce image

I found this recipe at myrecipes.com. Despite the long list of ingredients and directions, this is really a simple recipe. The ribs are absolutely fall off the bone, tender, and delicious.

Provided by SaffronMeSilly

Categories     Sauces

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/4 cup paprika
3 tablespoons dried thyme
1 tablespoon salt
1 1/2 tablespoons fresh ground black pepper
3 baby back rib racks (7 to 8 lbs. total)
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons chopped garlic
1 1/2 cups dry red Zinfandel wine
1 cup ketchup
2/3 cup dried tart cherry
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons lightly packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh ginger
1 teaspoon fresh ground black pepper
1 teaspoon anise seed
1/4 teaspoon cayenne
3 tablespoons lemon juice

Steps:

  • In a small bowl, mix paprika, thyme, salt, and pepper. Rinse ribs and pat dry. Rub herb mixture over both sides of each rack, pressing so it sticks. Wrap each rack in heavy-duty foil.
  • Prepare grill for indirect heat: If using charcoal, ignite 60 briquets in a chimney starter (or mounded directly on the firegrate). When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of grate. Add 3 more briquets to each mound now and every 30 minutes while cooking. Set a drip pan on grate between mounds, then set cooking grate in place. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn center burner(s) off so heat is at edges of grill, not under cooking area; turn outside burners to medium.
  • Lay foil-wrapped ribs on grill, convex (meaty) side up, not directly over heat; overlap slightly if necessary. Cover and cook until tender when pierced (through foil), 1 to 1 1/4 hours. Carefully remove foil from ribs. Brush tops (meaty side) lightly with cherry-Zinfandel barbecue sauce, turn over, and cook until sauce is browned, about 10 minutes. Brush concave (bone) sides, turn again, and cook until browned on that side, about 10 minutes longer.
  • Transfer ribs to a board and cut between bones into individual ribs. Season to taste with salt and serve with remaining barbecue sauce.
  • Meanwhile pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.
  • Pour mixture into a blender and add 2 tablespoons lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.

Nutrition Facts : Calories 197.1, Fat 3.5, SaturatedFat 0.5, Sodium 1756.3, Carbohydrate 31.8, Fiber 4, Sugar 19.8, Protein 2.7

ZINFANDEL BARBECUE SAUCE



Zinfandel Barbecue Sauce image

This is a good sauce to compliment grilled meats. I got the recipe from an advertisment for cookbooks.

Provided by yamma

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
3 -4 shallots, minced (about 3/4 cup)
2 cloves garlic, minced
1 1/2 cups zinfandel
3/4 cup ketchup
2 tablespoons brown sugar (can add more to taste)
2 tablespoons honey
1 teaspoon liquid smoke
salt and pepper

Steps:

  • Melt the butter in a heavy saucepan over medium heat.
  • Add the shallots and garlic, cook until just beginning to brown, 3 or 4 minutes.
  • Add all but 2 tablespoons of the wine and bring to a boil.
  • Let the mixture boil until reduced to about 1/2 cup.
  • Reduce the heat and stir in the ketchup, brown sugar, honey and liquid smoke.
  • Add salt and pepper to taste.
  • Let the sauce simmer gently until thick, 6 to 10 minutes, adding the remaining 2 tablespoons wine after 4 minutes.
  • Serve sauce warm.
  • It will keep in the frige, covered for several weeks.

Nutrition Facts : Calories 214.4, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 531.3, Carbohydrate 32.1, Fiber 0.2, Sugar 26.2, Protein 1.4

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