Napa Dave’s Foil Covered Beef Ribs With Cabernet Sauce

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.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 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

1. To make the rub:
2. In a small bowl combine the rub ingredients.
3. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
4. Prepare for grilling:Remove the plastic wrap. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
5. 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.
6. 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.
7. Indirect Medium heat: Grill the ribs until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time.
8. 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.