Recipe by That Napa Chicken Ranch
Not exactly a foil packet, but beef ribs require a slightly different method. We like our ribs fall off the bone tender- yet with a saucy coating. Note: You can skip the overnight refrigerator step but it does add to the flavor! This is an adaptation of a Weber BBQ recipe.
- 5 lbs beef ribs, trimmed
For the rub
- 1 teaspoon brown sugar
- 2 teaspoons oregano
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
For the sauce
- 1 1⁄2 cups barbecue sauce
- 1 cup cabernet sauvignon wine
Directions See How It's Made
- To make the rub:
- In a small bowl combine the rub ingredients.
- Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
- Prepare for grilling:Remove the plastic wrap. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
- Direct Medium heat: Sear ribs until evenly browned, about 10 minutes, turning once halfway through searing time. Transfer to a heavy-gauge aluminum pan (not disposable) large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
- The sauce: In a medium saucepan whisk the BBQ sauce and the wine together. Bring to a boil over high heat. Pour the sauce over the ribs and cover with aluminum foil making a tight seal over the pan to keep the steam inside.
- Indirect Medium heat: Grill the ribs 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.