1 hr 45 mins
I found this recipe at myrecipes.com. Despite the long list of ingredients and directions, this is really a simple recipe. The ribs are absolutely fall off the bone, tender, and delicious.
My Private Note
Units: US | Metric
Herb-rubbed baby back ribs
- 59.14 ml paprika
- 44.37 ml dried thyme
- 14.79 ml salt
- 22.18 ml fresh ground black pepper
- 3 baby back rib racks (7 to 8 lbs. total)
Cherry Zinfandel Sauce
- 14.79 ml olive oil
- 1 medium onion, chopped
- 29.58 ml chopped garlic
- 354.88 ml dry red Zinfandel wine
- 236.59 ml ketchup
- 158.51 ml dried tart cherry
- 44.37 ml cider vinegar
- 44.37 ml Worcestershire sauce
- 44.37 ml lightly packed light brown sugar
- 29.58 ml Dijon mustard
- 29.58 ml chopped fresh ginger
- 4.92 ml fresh ground black pepper
- 4.92 ml anise seed
- 1.23 ml cayenne
- 44.37 ml lemon juice
- 1In a small bowl, mix paprika, thyme, salt, and pepper. Rinse ribs and pat dry. Rub herb mixture over both sides of each rack, pressing so it sticks. Wrap each rack in heavy-duty foil.
- 2Prepare grill for indirect heat: If using charcoal, ignite 60 briquets in a chimney starter (or mounded directly on the firegrate). When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of grate. Add 3 more briquets to each mound now and every 30 minutes while cooking. Set a drip pan on grate between mounds, then set cooking grate in place. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn center burner(s) off so heat is at edges of grill, not under cooking area; turn outside burners to medium.
- 3Lay foil-wrapped ribs on grill, convex (meaty) side up, not directly over heat; overlap slightly if necessary. Cover and cook until tender when pierced (through foil), 1 to 1 1/4 hours. Carefully remove foil from ribs. Brush tops (meaty side) lightly with cherry-Zinfandel barbecue sauce, turn over, and cook until sauce is browned, about 10 minutes. Brush concave (bone) sides, turn again, and cook until browned on that side, about 10 minutes longer.
- 4Transfer ribs to a board and cut between bones into individual ribs. Season to taste with salt and serve with remaining barbecue sauce.
- 5Meanwhile pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.
- 6Pour mixture into a blender and add 2 tablespoons lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.
Browse Our Top Savory Sauces Recipes
You Might Also Like...View All Savory Sauces Recipes
Nutritional Facts for Grilled Baby Back Ribs With Cherry Zinfandel BBQ Sauce
Serving Size: 1 (141 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 197.1
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1756.2 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 4.0 g
- Sugars 19.8 g
- Protein 2.6 g
The following items or measurements are not included:
baby back rib racks