Beef Ribs with Cabernet Sauce

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

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    2 h


the Ingredients

20151023095356 Row Redmeat 9


  • Completed step 2 teaspoons dried marjoram
  • Completed step 2 teaspoons paprika
  • Completed step 1 teaspoon granulated garlic
  • Completed step 1 teaspoon packed light brown sugar
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 1 rack beef back ribs, about 2.3 kilograms


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

Special Equipment

  • Large disposable foil pan


  • 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 indirect cooking over medium heat (180°C to 230°C).
  • 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.
  • 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.
  • 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-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.

Let's Gear Up

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