Nothing is easier than throwing ribs in the oven and forgetting about them for a couple of hours. Of course, maybe buying them would be easier. During a day of harvest no one is getting to town, so here we are with an oven cooked rib recipe. Making the sauce a day ahead helped speed this recipe to lunch time. Raspberry and chipotle paired surprisingly well with our tired muscles and the spiciness and fruitiness of the Petit Verdot. Allow the Petit Verdot some breathing time before partaking.

2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 cups raspberries
1 tablespoon dried basil
1 1/2 teaspoon ground chipotle chili powder
1 cup ketchup
2/3 cup brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
1/2 teaspoon black pepper
2 racks pork loin baby back ribs
salt and pepper

Preheat oven to 250 degrees.

Season ribs with salt and pepper. Place in oven safe dish. Once the oven is to temperature bake ribs for 2 1/2 hours or until meat reaches 160 degrees on a thermometer.

Meanwhile, in a large saucepan, heat olive oil over medium high heat. Add onion until slightly translucent, about 5 minutes. Add in garlic until fragrant, about a minute. Add in raspberries, basil, chipotle powder, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Increase heat and bring to a boil. Then reduce heat and simmer for 10 minutes on medium low heat.

Transfer sauce to blender or food processor and blend until smooth.

Once ribs are cooked baste evenly with sauce. Return to pan and broil under broiler until sauce begins to bubble and caramelize. Serve hot and with Petit Verdot.