Tor To Kalon Anniversary Cuvée Cabernet

Grower: Tor Kenward
Grape Variety: Cabernet Sauvignon
Style: Rich and Earthy
Country: USA
Appellation: Napa Valley
Vintage: 2010/11
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl

Tuscan Baby Back Ribs

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 6

INGREDIENTS

2 quarts water
1/4 cup plus 3 tablespoons kosher salt
1/3 cup sugar
2 tablespoons cracked black peppercorns
2 tablespoons ground fennel
1 tablespoon coriander seeds
2 teaspoons juniper berries, crushed
2 teaspoons dried marjoram, crumbled
4 bay leaves
1 head of garlic, halved horizontally, plus 2 teaspoons minced garlic
Two 2-pound racks of pork baby back ribs
4 large anchovy fillets, mashed
6 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped parsley

1. In a medium saucepan, combine 2 cups of the water with the salt, sugar, peppercorns, fennel, coriander seeds, juniper berries, marjoram, bay leaves and the halved head of garlic,
2. Bring the brine to a simmer, stirring, until the sugar dissolves.
3. Arrange the racks of pork ribs in a single layer in a roasting pan just large enough to hold them.
4. Add the brine and the remaining 6 cups of water.
5. Cover and refrigerate for at least 8 hours and for up to 12 hours.
6. Preheat the oven to 325°. Drain and rinse the ribs and pat dry.
7. Set the racks on a large rimmed baking sheet in a single layer and cover with foil.
8. Roast for about 2 hours, or until very tender.
9. In a large bowl, mash the anchovies and the remaining 2 teaspoons of minced garlic, then stir in the lemon juice.
10. Add the 1/2 cup of olive oil and the parsley.
11. Light a grill. Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally, until crisp and browned.
12. Transfer the racks to a cutting board and cut in between the ribs.
1. Toss the ribs in the dressing and pile on a platter.