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Jan 14, 2011

Beef Ribs with Cabernet Sauce Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Rating: 5 stars

2 Reviews

Grocery List

Meat / Poultry / Seafood

  • 1 rack beef back ribs, each about 5 lb

Oil and Spices

  • 2 tsp dried marjoram
  • 1 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 1 tsp kosher salt
  • 2 tsp paprika

Condiments

  • 1.5 cup barbecue sauce

Wine / Beer / Spirits

  • 8 fl oz cabernet sauvignon

Other

  • 1 tsp light brown sugar

Special Equipment

  • 1 large disposable foil pans

Ingredients

Rub

  • 2 teaspoons dried marjoram
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

  • 1 rack beef back ribs, about 5 pounds

Sauce

  • 1½ cups store-bought 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.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Howard C

Lot of work, not much food

While this was indeed tasty, it was actually quite a bit of work/planning and in the end did not yield very much food. Note that 5 lbs. of beef back ribs results in enough meat for about 3 adults. I halved the recipe, cooking for only myself, my wife, and my two girls, and our portions were rather skimpy. Meanwhile, I had to make sure to defrost the meat far ahead of time, make time in the morning to apply the rub, and ensure I had more than 2 hours to actually do the cooking. In my opinion, it wasn't so great as to make it worth the effort.

Type of Griller

Beginner

Would you recommend this recipe? NO

Rating: 5 stars

Apr 29, 2016

Linda R

Amazing but double the sauce

Love this recipe. I usually have 2.5 lbs of ribs for 2 people. I make half the rub but make a full recipe of the sauce. Ribs turn out delicious.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Beef Ribs with Cabernet Sauce

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