Beef Ribs with Cabernet Sauce

beef ribs with cabernet sauce

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

INGREDIENTS

RUB

  • 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

SAUCE

  • 1½ cups barbecue sauce
  • 1 cup cabernet sauvignon
  • Kosher salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. In a small bowl combine the rub ingredients.
  2. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
  3. 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).
  4. 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.
  5. 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.
  6. Grill the ribs over indirect medium heat, with the lid closed, until very tender, about 1¾ hours, turning once.
  7. 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.

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