I was honored to be one of three judges for Gnarly Head Wine’s Rippin’ Ribs Tour which took place at The Comcast Bite of Seattle. From the venue, to the weather (OK. I admit I love rain), to the hospitality, it was all top notch. I can’t thank Gnarly Head enough for making my first judging experience so fantastic. Here are the pics:
Here’s a shot of the overall winner Frances Benthin showing her ribs on the smoker (note she rides a Harley, seriously, she does).
Each contestant explained their dish in detail (ingredients, use of wine, where the ribs were purchased, etc.) prior to our tasting. From right to left: Brett Paolinelli from DFV Wines, Me, and Nicole Brodeur from The Seattle Times.
This is a picture of the ‘Blackened Caribbean Sweet Potato & Mango Ribs’ made by contestant Lanie Smith
Photo of 3rd Place winner Lanie Smith with Emcee Marty Riemer 103.7 FM – The Mountain
If you’re interested in the winning recipe see below:
Pacific Rim Baby Back Ribs – Frances Benthin
2 tablespoons salt
1/3 cup brown sugar
2 tablespoons Aleppo pepper
1 tablespoon each: garlic and onion powder
3 racks baby back ribs
1/2 cup each: ponzu, hoison, fish oil, sweet-hot chili sauce, honey and Gnarly Head Old Vine Zinfandel
2 tablespoons each: black bean sauce, minced ginger, and garlic
1 teaspoon each: Chinese 5 Spice and dry mustard
Mix first 5 ingredients. Rub into ribs. Mix remaining ingredients. Cook until thick.
Place ribs in Webber Smoker, heated according to Webber’s directions. Smoke for 2 1/2 hours at 250 degrees, turning once. Brush with marinade. Turn and brush again. Remove, slice, garnish with chives.
Pair with Gnarly Head Old Vine Zinfandel