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Recipe 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 mins

  • Grilling Time

    2 h

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    2 h

the Ingredients

20151023095356 Row Redmeat 9
  • 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 cup / 360 milliliters store-bought barbecue sauce
  • 1 cup / 240 milliliters 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 (350° to 450°F).
  • 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- 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