Beef Ribs With Cabernet Sauce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Weber's Big Book of Grilling Ingredients:
2 teaspoons dried marjoram |
2 teaspoons paprika |
1 teaspoon granulated garlic |
1 teaspoon light brown sugar |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
2 beef baby back rib racks, about 5 pounds |
1 1/2 cups barbecue sauce |
1 cup cabernet sauvignon wine |
kosher salt |
fresh ground black pepper |
Directions:
1. Make the rub: in a 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 8-12 hours.
3. Let ribs stand at room temperature for 20-30 minutes before grilling.
4. Sear over direct medium heat until evenly browned, about 10 minutes, turning once halfway through searing time.
5. Transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer; if necessary, cut ribs into smaller sections.
6. Make the sauce: in a saucepan, whisk together the sauce ingredients; bring to a boil over high heat.
7. Pour the sauce over the ribs and tightly cover with aluminum foil.
8. Grill the ribs over indirect medium heat until very tender, 1 1/2 to 2 hours, turning once halfway through grilling time.
9. Remove the ribs from the pan and cut into one-or two-rib pieces.
10. 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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