- 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
- 1-1/2 cups barbecue sauce
- 1 cup Cabernet Sauvignon
- Freshly ground pepper
- 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.
Prep time: 15 minutes
Marinating time: 8 to 12 hours
Grilling time: 1-1/2 to 2 hours