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Receta Beef Ribs With Cabernet Sauce
by Global Cookbook

Beef Ribs With Cabernet Sauce
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Ingredientes

  • 2 x beef rib racks - (abt 5 lbs total)
  • 2 tsp dry marjoram
  • 2 tsp paprika
  • 1 tsp granulated garlic
  • 1 tsp light brown sugar
  • 1 tsp kosher salt
  • 1 tsp freshly-grnd black pepper
  • 1 1/2 c. barbecue sauce
  • 1 c. Cabernet Sauvignon Kosher salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. To make the Rub: In a small bowl combine the rub ingredients.
  2. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and chill for 8 to 12 hrs.
  3. Allow the ribs to stand at room temperature for 20 to 30 min before grilling. Sear over Direct Medium heat till proportionately browned, about 10 min, turning once halfway through searing time. Transfer to a heavy-gauge aluminum pan large sufficient to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
  4. 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 aluminum foil.
  5. Grill the ribs over Indirect Medium heat till very tender, 1 1/2 to 2 hrs, turning once halfway through grilling time.
  6. Remove the ribs from the pan and cut into one- or possibly two-rib pcs. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs warm with the sauce on the side.
  7. This recipe yields 4 servings.
  8. Wine Recommendation: Easy pick; a great Cabernet Sauvignon from the Napa Valley from the spectacular 1994 or possibly 1995 vintages. The ripe tannins will bring out the ribs' sweetness, while the smoky grilled flavors will enhance the fruit of the wine. This is the kind of match which makes a red meat/red wine fan more than a little crazy!
  9. Comments: Beef and wine are natural partners, and this recipe shows the tenderizing power of the grape. Beef ribs never had it so good!