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Fumé Bistro’s Famous Five Napkin Ribs
Fumé Bistro is popular with families, singles, as well as couples looking for a romantic night out. The dining room is busy throughout the day, as is the spacious outdoor patio; the full bar likewise. Many locals have staked out this bustling restaurant as “their” neighborhood spot. Always a good sign when you’re looking for a reliable place to dine. If you’re looking for a nice evening in, try making Fumé Bistro’s famous “Five-Napkin” Ribs. The secret to their ribs is to score the underside of the ribs. It insures the meat to fall off the bone. The barbeque sauce is both tangy and spicy, a great balance. Enjoy these ribs with your favorite slaw and/or baked beans…and don’t forget the napkins! There is a very nice assortment of wines by the glass and an excellent selection of well-priced half bottles at Fumé Bistro. Whether eating in or dining at Fumé, try the Bremer Family Zinfandel with the “Five-Napkin” Ribs. This old-vine Zin from Russian River was blended with fruit from the Bremer Family estate to produce a wine having both character and balance. Intense fruit follows the raspberry jam and white pepper nose on the palate with a lingering spice on the finish. Pairs well with any barbecue fare. Fumé Bistro, located at 4050 Byway East in Napa, is open daily from 11:30 a.m. to 9 p.m. (10:00 p.m. on weekends). For information or reservations call (707) 257-1999 or look on the Internet at www.fumebistro.com.
Ingredients
Directions
For the Paste: - 2 Tbsp Chopped Garlic
- 1 Tbsp Ground Cumin
- 2 Tbsp Cayenne
- 3 Tbsp Dark Brown Sugar
- 3 Tbsp Kosher Salt
- 1 Tbsp Ground Black Pepper (freshly ground)
- 1/4 Cup Lime Juice
- 8 Dashes Tabasco
- 2 Tbsp Olive Oil
In the food processor combine the paste ingredients and blend until smooth. Dry the ribs with a paper towel and on the backside score with a knife in a “checker board” pattern. Then rub generously with the paste. Place on a baking sheet, scored side down, and slow roast for 3-4 hours until the meat is very tender. It should pull easily from the bone. At this point they may be cooled and grilled another time or go right to the grill. They will store tightly wrapped in the refrigerator for up to 4 days. For the BBQ Sauce: - 1 Cup Diced White Onion
- 1 Tbsp Chopped Garlic
- 1/2 Cup Molasses
- 1 Cup Catsup
- 1/4 Cup Orange Juice
- 1 tsp Ground Cumin
- 2 Tbsp Chopped Cilantro
- 3 Chipotle Chiles (smoked jalapenos in the Mexican-food aisle)
- 1 Tbsp Olive Oil
While the ribs are roasting, heat a pot with the 1T olive oil and sweat the onion and garlic. When soft add the remaining ingredients and bring to a simmer and cook 10-15 minutes. Add the sauce to a blender in small batches and carefully blend until smooth. Taste for salt. The sauce will keep for up to two weeks in the refrigerator.
Grill the ribs with the rack set as high as possible allowing them to get a light crust. Brush with sauce during the last minute or two.
Wine Suggestions
Enjoy with Bremer Family Zinfandel.
Related Information
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