Serves 4
Beef Ribs With Cabernet Sauce
- Prep Time 15 Minutes
- Cooking Time
- Method Direct And Indirect Heat
Ingredients
- Rub
- 2 Teaspoons Dried Marjoram
- 2 Teaspoons Paprika
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Light Brown Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 2 Beef Rib Racks, About 2Kg
- Sauce
- 1-1/2 Cups Barbecue Sauce
- 1 Cup Cabernet Sauvignon
- Salt
- Freshly Ground Pepper
Instructions
- 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. Sear Them Over Direct Medium Heat (180°C To 230°C), With The Lid Closed As Much As Possible, Until Evenly Browned, About 10 Minutes, Turning Once. Transfer To A Heavy-Gauge Aluminum Pan, Large Enough To Hold The Ribs In One Layer. If Necessary, Cut The Ribs Into Smaller Sections.
- In A Medium Saucepan Whisk The Sauce Ingredients. Bring To A Boil Over High Heat. Pour The Sauce Over The Ribs And Tightly Cover With Aluminum Foil.
- Grill The Ribs Over Indirect Medium Heat, With The Lid Closed, Until Very Tender, 1-1/2 To 2 Hours, Turning Once.
- 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.
- Marinating Time: 8-12 Hours
- Preparation Time: 15 Minutes
- Braai Time: 1-1/2 To 2 Hours
- Serves: 4
- Skill Level: Medium To Dificult
- Cooking Method: Direct And Indirect Heat
- Braai Temperature: 180°C-230°C
- Equipment: Chimney Starter, Grill Basting Brush
What Do You Need? Recommened Tools
Chimney Starter
R599.00
Grill Basting Brush
R229.00
