Cold-smoked garlic and chipotle ribs, served with our 2014 Ghost Clare Valley Shiraz

August 21, 2016

Cold-smoked garlic and chipotle ribs, served with our 2014 Ghost Clare Valley Shiraz

If you haven't tried our 2014 Ghost Clare Valley Shiraz, then you are truly missing out.  Made by a 5-star winemaker, this gem is a modern-style Shiraz, boasting liquorice and dark cherry undertones.  It's basket-pressed to bring out the beautiful fragrance and completed in quality French oak providing a more fruit-driven style of wine.

2014 Ghost Clare Valley Shiraz

Tonight we paired this quality drop with slow-cooked, cold-smoked garlic and chipotle ribs, roast potatoes, Haitian coleslaw, green salsa and chipotle mayo.  We love this wine so much; we couldn't help but include it in the marinade for our ribs - our efforts were rewarded.

This recipe takes patience but it is well worth the effort.  The rub (which includes cacao powder, coffee, garlic powder and sumac) is coated onto the ribs, sealed in a Ziploc bag and put in the fridge overnight to marinade.

Ribs with coffee rubcold-smoked garlic

The basting marinade recipe is provided below:

  • 1 red onion, finely chopped
  • Olive oil
  • 1/4 cup of 2014 Ghost Clare Valley Shiraz
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. tomato paste
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. Dijon mustard
  • 1/2 cup water
  • 1/4 cup tomato sauce
  • 4 cloves cold-smoked garlic, crushed
  • 3/4 cups Kangaroo Island honey
  • 2 tbsp. chipotle sauce (or to taste)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika

Sauté the onion in the olive oil until translucent.  Add the 2014 Ghost Clare Valley Shiraz and allow the alcohol to cook off.  Add all other ingredients and simmer on low for an hour, adding water if the sauce gets too thick during the process.  Allow to cool and puree with a hand-held blender until smooth.

In cooking the ribs, bring to get to room temperature before putting in a pre-heated 200C conventional oven (cover with alfoil) for 1.5 hours.  Pour over the marinade, reserving some. Cook ribs, covered, for another 30 minutes.  Brush with a little more marinade and put under the grill for a short period of time (just until caramelised).

2014 Ghost Clare Valley Shiraz with cold-smoked garlic and chipotle ribs





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