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Beef Ribs with Cabernet Sauce




Source of Recipe


Darlene


Recipe Introduction


Beef and wine are natural partners, and this recipe shows
the tenderizing power of the grape.


List of Ingredients




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
2 beef rib racks, about 5 pounds



Recipe



For the sauce:
1-1/2 cups barbecue sauce
1 cup Cabernet Sauvignon
Kosher salt
Freshly ground pepper

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 Direct 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 Indirect 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.
Makes 4 servings.