Beef Ribs With Cabernet Sauce | Red Meat Recipes - Weber

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

Fuel Type:

• Gas
• Charcoal

• Serves 4
• 2 h
  • Prep Time15 min.
  • Grilling Time2 h

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• People

  Serves 4

• Prep Time

  15 min.

• Grilling Time

  2 h

Show or hide the share buttons

• People

  Serves 4

• Prep Time

  15 min.

• Grilling Time

  2 h

IngredientsInstructions

the Ingredients

Rub

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

• Completed step 1 rack beef back ribs, about 2.3 kilograms rack beef back ribs, about 2.3 kilograms

Sauce

• Completed step 360 milliliters store-bought barbecue sauce store-bought barbecue sauce
• Completed step 240 milliliters cabernet sauvignon cabernet sauvignon

• Completed step Kosher salt Kosher salt
• Completed step Freshly ground black pepper Freshly ground black pepper

Special Equipment

• large disposable foil pan
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Instructions

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• 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° 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- 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.

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