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2002 SUPER-BOWL RIBS & CABERNET SAUCE




Source of Recipe


the web


List of Ingredients




Makes 4 servings:

Ingredients:
2 beef rib racks, about 5 pounds
Kosher Salt
Freshly ground pepper

For the rub:
2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the sauce:
1-1/2 cups of barbecue sauce
1 cup Cabernet Sauvignon

Recipe



To make the rub: 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 20 to 30 minutes before grilling. Sear over Medium heat
until evenly browned, about 10 minutes, turning once halfway through
searing time. Transfer to a heavy-gauge aluminum pan large enough to
hold the ribs in one layer. If necessary, cut the ribs into smaller
sections. To make the sauce: In a medium saucepan whisk together the
sauce ingredients. Bring to a boil over high heat. Pour the sauce over
the ribs and tightly cover with aluminum foil. Grill the ribs over
Medium heat until very tender, 1-1/2 to 2 hours, turning once halfway
through grilling time. 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.