Beef Ribs With Cabernet Sauce

Weber's Big Book of Grilling

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• Rub

• 2  teaspoons dried marjoram
• 2  teaspoons paprika
• 1  teaspoon  granulated garlic
• 1  teaspoon light brown sugar
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground black pepper

• Meat

• 2  beef  baby back rib racks, about 5 pounds

• Sauce

• 1 1⁄2 cups barbecue sauce
• 1  cup  cabernet sauvignon wine

• Other Ingredients

•  kosher salt
•  fresh ground black pepper

Directions

1. Make the rub: in a bowl, combine the rub ingredients.
2. Trim the ribs of any excess fat; press the rub into the meat, cover with plastic wrap, and refrigerate 8-12 hours.
3. Let ribs stand at room temperature for 20-30 minutes before grilling.
4. Sear over direct medium heat until evenly browned, about 10 minutes, turning once halfway through searing time.
5. Transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer; if necessary, cut ribs into smaller sections.
6. Make the sauce: in a saucepan, whisk together the sauce ingredients; bring to a boil over high heat.
7. Pour the sauce over the ribs and tightly cover with aluminum foil.
8. Grill the ribs over indirect medium heat until very tender, 1 ½ to 2 hours, turning once halfway through grilling time.
9. Remove the ribs from the pan and cut into one-or two-rib pieces.
10. Skim off any fat from the sauce and season with salt and pepper; serve the ribs hot with the sauce on the side.