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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Beef Ribs with Cabernet Sauce

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    2 h

People
Serves 4
Prep Time
15 min.
Grilling Time
2 h

the Ingredients

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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 2.3 kilograms

Sauce

  • 360 millilitres store-bought barbecue sauce
  • 240 millilitres cabernet sauvignon
 
  • Kosher salt
  • Freshly ground black pepper

Special Equipment

  • large disposable foil pan

Instructions

  • 01 In a small bowl combine the rub ingredients.
  • 02 Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap and refrigerate for 8 to 12 hours.
  • 03 Allow the ribs to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 04 Brush the cooking grates clean. Sear the ribs over direct heat, with the lid closed, 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.
  • 05 In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat on the stove. Pour the sauce over the ribs and tightly cover with aluminum foil.
  • 06 Grill the ribs over indirect medium heat, with the lid closed, until very tender, about 1¾ hours, turning once.
  • 07 Remove the ribs from the pan and cut into one-rib 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.
Ingredients
Instructions