Beef ribs are one of my families favorites! Not nearly as popular as their porky friends and you don’t see them as often in the stores, but you really must try them if you haven’t. They need to be cooked a long time to break down the connective tissue and become tender and succulent! This recipe can be done all on the grill or part grill, part oven. This recipe is for 1 large or 2 small slabs of beef ribs.
• 2 slabs of beef ribs
• 2 tsp dried marjoram
• 2 tsp paprika
• 1 tsp granulated garlic
• 1 Tbs brown sugar
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 ½ cups bbq sauce
• 1 ½ cups good Cabernet Sauvignon
• 1 tsp liquid smoke
• 3 – 4 sprigs of fresh thyme
Start by mixing all spice rub ingredients together and sprinkle on the ribs, press into the meat with your fingers.
Prepare your grill for direct and indirect heat. Sear the ribs on the hot side about 10 minutes, turning once.
While the ribs are searing, prepare your sauce, just add all sauce ingredients in a medium size saucepan and bring to a boil.
Place your ribs in a disposable foil pan and pour the sauce over, I add a few sprigs of fresh thyme also.
Cover tightly with foil and put back on the grill over indirect heat for about 2 1/2 to 3 hours.
You can also put them in a 325 degree oven for the same amount of time.
I grill the slab whole and then cut them into individual ribs when done. These ribs are so succulent, tender and packed with flavor that your family will go crazy!