INGREDIENTS:
 |
2
beef rib racks, about 5
pounds |
For
the rub:
|
2
teaspoons dried marjoram |
|
2
teaspoons paprika |
|
4
cloves garlic , crushed |
|
1
teaspoon light brown sugar |
|
1
teaspoon coarse sea salt
(or to taste) |
|
1
teaspoon freshly ground
black pepper (or to taste) |
For
the sauce:
|
1-1/2
cups barbecue sauce |
|
1
cup Cabernet Sauvignon |
|
Coarse
sea salt to taste |
|
Freshly
ground pepper to taste |
PREPARATION:
Rub:
Combine the rub ingredients
in a small bowl.
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 over medium heat
until evenly browned, about
10 minutes, turning once halfway
through searing time. Transfer
to a heavy-gauge aluminum pan
large enough to hold the ribs
in one layer. If necessary,
cut the ribs into smaller sections.
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.
Grill
the ribs over Indirect Medium
heat until very tender, 1-1/2
to 2 hours, turning once halfway
through grilling time.
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.
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