Tender Slow-Grilled Beef Ribs Pairing: 2017 Columbia Valley Cabernet Sauvignon
Prep Time: 20 mins
Cook Time: 3 hrs
Marinate: 2 hrs
Total Time: 5 hrs 20 mins
1/2 cup dry red wine
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons barbecue sauce, more for serving, optional
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 to 3 cloves garlic, minced
4 pounds beef back ribs
- In a medium bowl, combine the wine, soy sauce, vegetable oil, barbecue sauce, if using, thyme, salt, pepper, and garlic. Mix well.
- Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated.
- Cover with plastic wrap and refrigerate for 2 to 6 hours.
- Bring the ribs to room temperature before grilling.
- Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to 250 F. When the grill is hot, remove the ribs from marinade and place on the cool side of the grill to cook indirectly. Discard the marinade. Close the lid and cook until the ribs are tender, turning every 15 minutes, about 3 hours depending on meatiness of the ribs.
- You can apply barbecue sauce during the last 15 minutes of cook time if you like. Make sure to keep a close eye on the ribs so they don’t burn.
- Once ribs reach an internal temperature of 165 F (make sure to check several ribs), remove from heat and serve.
Recipe Credit: thespruceeats.com