Shelly's Recipe

BEEF RIBS WITH CABERNET SAUCE

Category: Ribs

For the Rub
2 tsp dried marjoram and paprika
1 tsp granulated garlic, brown sugar, kosher salt and black pepper
2 beef rib racks, about 5 lbs

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.

Prepare a medium fire for direct 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 foil.

Prepare a medium fire for indirect grilling. Grill the ribs over indirect medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time. Serve the ribs hot with the sauce on the side. Serves 4