Beef Ribs with Cabernet Sauce
By Chris Luther / March 2, 2015.
Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Serves: 4 // Prep time: 15 minutes | Grilling time: about 2 hours | Special equipment: large disposable foil pan
- 2 teaspoons dried marjoram
- 2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1 teaspoon packed golden brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 rack beef back ribs, about 5 pounds
- 1½ cups barbecue sauce
- 1 cup cabernet sauvignon
- Kosher salt
- Freshly ground black pepper
- In a small bowl combine the rub ingredients.
- Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
- Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Sear the ribs over direct medium heat, with the lid closed as much as possible, until evenly browned, about 10 minutes, turning once. Transfer to a large disposable foil pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
- In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.
- Grill the ribs over indirect medium heat, with the lid closed, until very tender, about 1¾ hours, turning once.
- Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.