It’s the perfect weekend to host a friend and demonstrate your braai prowess. Steaks and chops get all the attention, but did you know that beef ribs, when roasted over a Weber braai, provide some of the juiciest and most flavorful meat in the world? With the cover in place, you’ll be able to regulate the roasting time and temperature for optimal results. The ribs are seasoned and flavoured by the rub, then they are basted and served with a BBQ sauce that is sticky and delicious.
BEEF RIBS WITH CABERNET SAUCE SUGGESTIONS
The ribs should be browned on all sides before being cooked for at least two hours, either in a pan or, once basted, in foil. Don’t open the container unless you’re sure you need to. The extended roast and wine sauce will make the meat so soft that it will literally fall off the bone. Save some of the sauce to use as gravy.
A rack of ribs roasted on a Weber grill comes out perfectly every time. This beef ribs with Cabernet sauce will wow you.
BEEF RIBS WITH CABERNET SAUCE RECIPE
Course: Main
Cuisine: South African
Difficulty: Medium
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 2 hours
Marinating Time: 8-12 hours
INGREDIENTS
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2 beef rib racks (about 2kg)
- For the rub
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2 tsp dried marjoram
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2 tsp paprika
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1 tsp garlic powder
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1 tsp light brown sugar
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1 tsp salt
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1 tsp freshly ground black pepper
- For the sauce
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1½ cups barbecue sauce
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1 cup Cabernet Sauvignon
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salt
-
freshly ground black pepper
METHOD
- 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 8-12 hours.
- Allow the ribs to stand at room temperature for 20-30 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 them with aluminum foil.
- Grill the ribs over indirect medium heat, with the lid closed, until very tender, 1½ to 2 hours, turning once.
- Remove the ribs from the pan and cut them into one- or two-rib pieces. Season with salt and pepper.
- Serve the ribs hot with the sauce on the side.
»BEEF RIBS WITH CABERNET SAUCE RECIPE«