Recipe: Cabernet Sauvignon Summer Pairing

Cabernet Sauvignon Raeburn Winery Sonoma County

Just in time for Father’s Day and summer grilling we have created a Cherry BBQ Sauce Ribs recipe to pair perfectly with Raeburn Cabernet.

Credit: Carnelian Cooks


Cherry BBQ Sauce Ribs

2 racks of baby back ribs
1 sweet onion, roughly chopped
3 cloves of garlic, smashed
2 T extra virgin olive oil
1/2 t salt
1/2 t pepper
2 C fresh cherries, halved and pitted
1 C cherry juice
2 T apple cider vinegar
1/2 C ketchup
2/3 C brown sugar
1/3 C balsamic vinegar
2 T Worcestershire sauce
2 T brown mustard


In a large saucepan, heat olive oil over medium-high heat. Add in onions, garlic, salt, and pepper. Sauté ingredients until golden brown; ~ 7 minutes.


Next add cherries, cherry juice, apple cider vinegar, ketchup, brown sugar, balsamic vinegar, Worcestershire sauce, and brown mustard. Bring the saucepan to a boil and then reduce to a simmer for ~ 15 minutes. Remove from heat and let cool before adding to a blender or food processor.


Blend ingredients until smooth. Pour the sauce back into a pan on stove top and simmer for an additional 10 minutes. Set aside and let cool. While the sauce is simmering, start to prep your ribs by removing the membrane on the underside of the ribs.


Once your sauce has cooled, place the ribs in a shallow dish and gently coat the entire rack with half of your marinade. You can marinate your ribs for up to 24 hours.


When you are ready to cook, oil the grates of the grill and heat to medium heat (roughly 300 degrees). Season the ribs with salt and pepper. Grill each side for 20-30 minutes. Coat each side of the rack with additional sauce once during the cooking process.


Remove the ribs from the grill and let rest for 10 – 15 minutes. Cut the ribs into individual bones and add your remaining marinade. Serve with your favorite sides and enjoy!

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