Shiraz Smoked Baby Back Ribs

1 Napoleon® Smoker Wood Chips (cherry or apple) soaked in water for 2 hours
1 Napoleon® Smoker Tube
Aluminum Foil
4 racks Pork Baby Back Ribs (1 1/ 2 - 2 lbs each)
2 cups 750 mL Lindemans® Bin 50 Shiraz
1 cup 250 mL water
1/ 2 cup 125 mL sugar
1/ 4 cup 60 mL salt
1/ 4 cup 125 mL Napoleon® Creole Cajun Spice
Shiraz Glazing Sauce:
2 tbsp. 30 mL butter
1 medium onion fine diced
4 cloves garlic, minced
1 cup 250 mL Napoleon® Fire Roasted Garlic Sauce
1/ 2 cup 125 mL Shiraz
1/ 2 cup 125 mL honey
1/ 4 cup 60 mL grape jelly
to taste, cayenne pepper
to taste, salt and coarsely ground black pepper

Using a sharp knife, score the membrane on the backside of the ribs in a diamond or criss-cross pattern. Combine the Lindemans® Bin 50 Shiraz, water, sugar and salt. Stir to dissolve sugar and salt, and then pour over the ribs. Cover and marinate for a minimum of 4 hours. Preheat one side of the grill to low (225°F). Remove the ribs from the marinade, reserving the marinade for basting. Rub ribs
with Napoleon® Creole Cajun Spice, and place the ribs into a roasting pan. Place the soaked Napoleon® Smoker Wood Chips in the smoker tube over the
preheated side of the grill. Place the ribs over the unlit side of the grill (indirect heat) and close the lid. Baste with the reserved marinade every hour and carefully refill the Napoleon® SmokerTubewithfresh,soakedNapoleon® SmokerWoodChipsseveraltimes for maximum smoke flavour. Smoke ribs for 3-4 hours, until ribs are a deep pink smoke colour. Remove ribs from grill and wrap individually in 2 sheets of aluminum foil each. Return ribs to grill and cook in foil for an additional 1 1/2 to 2 hours, or until ribs are tender and bones will wiggle a little when pulled. Remove ribs from grill and allow to cool slightly in the foil. Meanwhile, while ribs are smoking, prepare the Shiraz Glazing Sauce. In a medium saucepan over medium heat, melt butter and sauté onion and garlic for 2 to 3 minutes. Add Napoleon® Fire Roasted Garlic Sauce, Lindemans® Bin 50 Shiraz, honey and grape jelly and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally. Season to taste with cayenne pepper, salt, and coarsely ground black pepper. Remove from heat, set aside and allow to cool. Turn both sides of grill up to medium-high heat. Spray ribs lightly with non-stick cooking spray and place onto preheated grill. Grill smoked ribs for 10 to 12 minutes per side basting liberally with glazing sauce throughout cooking. Remove from grill and allow to cool slightly. Cut ribs between every third rib bone and serve immediately.

Serves 4