Grilled pork ribs, slowly cooked to fall off the bone, then slathered in a finger-lickin’ good red wine barbecue sauce.
Today (and a lot of other days) we are firing up our grill to make these super-easy, tasty, fall-off-the-bone red wine barbecue pork ribs. Can’t you smell that savory smoky aroma?
To prepare these barbecue pork ribs, we removed the membrane that covers the bones and then rubbed both sides with brown sugar and Badia Complete Seasoning — which contains dehydrated garlic and onions, salt, spices, and herbs. Then, we covered the ribs and let them sit for about one hour. The ribs were grilled until tender and brushed with a red wine barbecue sauce, containing wine, ketchup, red wine vinegar, brown sugar, oil, salt, and spices…
The result? Tender, finger-licking barbecue pork ribs with contrasting flavors such as spicy, smoky, salty, sweet and sour. It’s a true eat and repeat!
Truly something that you don’t want to eat with cutlery… believe me, hands are the only tools you will want to use to devour these ribs.
You can eat our barbecue pork ribs all by themselves, with a great glass of the same wine, and/or accompanied by typical BBQ sides such as coleslaw, baked beans, cornbread, baked potatoes, etc.
Step by Step Guide to Making Red Wine Barbecue Pork Ribs
Preparation: Spice Rub & Marinating
Prepare the Spice Rub:
- In a small bowl, combine the Badia seasoning, sugar, paprika, and cayenne pepper. Mix them well until thoroughly combined.
Prep the Ribs:
- Lay the pork ribs out on a large cutting board.
- Carefully remove the membrane covering the bones. Start by slipping a dull knife beneath the membrane. With the aid of a paper towel, grasp the membrane using your fingertips and gently pull it away from the bones.
Apply the Rub:
- Transfer the ribs to a large, shallow baking sheet.
- Rub the spice/sugar mixture you prepared earlier onto both sides of the ribs. Use your fingers to ensure the rub adheres well to the meat.
Marinate:
- Once the ribs are fully coated, cover the baking sheet with aluminum foil.
- Let the ribs marinate for about 1 hour at room temperature. This allows the flavors to infuse into the meat.
Sauce Preparation:
Sauté Aromatics:
- Heat a medium saucepan over medium heat.
- Add the oil, followed by the diced onion and minced garlic. Cook for 4-5 minutes or until they’re tender, stirring occasionally. Ensure they don’t brown.
Make the Sauce:
- Stir in the remaining sauce ingredients.
- Bring the mixture to a boil.
- Reduce the heat to medium (if using a small burner) or medium-low (if using a large burner).
- Let the sauce simmer, uncovered, for 15-20 minutes, stirring occasionally.
- Once done, remove the saucepan from the heat and set it aside.
Now that we’ve got that done, let’s get down to business and start grilling!
Grilled Red Wine BBQ Pork Ribs
- Total Time: 95 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Fall-off-the-bone tender ribs, slow-cooked and slathered in a rich red wine BBQ sauce. A perfect summer grilling recipe!
Ingredients
- 3 tbsp Badia Complete Seasoning
- 1 tbsp (15 g) Dark Brown Sugar
- 1 tbsp (15 g) paprika
- 0.5 tsp cayenne pepper
- 3 lbs (1361 g) pork back ribs
- 1 tbsp (15 g) vegetable oil
- 0.25 large white or yellow onion
- 2 garlic cloves
- 1 cup (237 ml) ketchup
- 0.75 cups (178 ml) red wine
- 3 tbsp (45 g) red wine vinegar
- 1 tbsp (15 g) Worcestershire sauce
- 0.33 cups (79 ml) dark brown sugar
- 0.5 tsp salt
- 1 tbsp (15 g) chilli powder
- 1 tsp Dijon mustard
Instructions
- Preparation: Spice Rub and Marination
- In a small bowl, combine Badia seasoning, sugar, paprika, and cayenne pepper. Mix well until thoroughly combined.
- Lay the pork ribs on a large cutting board and carefully remove the membrane covering the bones using a dull knife and paper towel.
- Transfer the ribs to a large, shallow baking sheet and rub the spice mixture onto both sides, ensuring it adheres well.
- Once fully coated, cover the baking sheet with aluminum foil and let the ribs marinate for about 1 hour at room temperature.
- Sauce Preparation
- Heat a medium saucepan over medium heat. Add oil, diced onion, and minced garlic. Cook for 4-5 minutes, or until tender, stirring occasionally, ensuring they don’t brown.
- Stir in the remaining sauce ingredients, bring to a boil, then reduce heat to medium (small burner) or medium-low (large burner). Simmer uncovered for 15-20 minutes, stirring occasionally. Remove from heat and set aside.
- Grilling Phase
- Preheat the charcoal grill for a cooking time of approximately 75 to 85 minutes.
- Arrange charcoal in a slope against one side of the grill to create hot and cool zones. Place a small disposable aluminum pan filled with hot water at the bottom of the grill under the ribs to keep them moist. If space allows, place another pan filled with hot water above the coals.
- Place the ribs on the grill grate opposite the coals, ensuring they are not directly above the heat.
- Position the top vent holes of the grill lid over the ribs, open at least halfway. Open the bottom vents to about halfway.
- Check the ribs every 20 minutes and adjust heat as needed. After 40 minutes, reduce heat if browning too quickly.
- Aim for an internal temperature of 190°F to 203°F (87°C to 95°C) using a meat thermometer in the thickest part of the meat.
- During the last 30 minutes, brush the desired sauce over the ribs.
- Once ribs reach the desired internal temperature and have a nice crust, they are ready. The meat should be tender, pulling away from the bone easily.
- After removing from the grill, let the ribs rest for about 10 minutes. Slice between the bones and serve.
Notes
- For a deeper smoky flavor, use applewood or hickory chips on your charcoal grill.
- If you don’t have red wine vinegar, substitute with an equal amount of balsamic vinegar.
- Leftover ribs can be stored in the refrigerator for up to 4 days and reheated in the oven or on the grill.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 rack/person
- Calories: 700
- Sugar: 30
- Sodium: 1000
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0.5g
- Carbohydrates: 40
- Fiber: 5
- Protein: 50
- Cholesterol: 150
Frequently Asked Questions
How long should I let the ribs marinate after applying the spice rub?
You should let the ribs sit covered for about one hour after applying the brown sugar and Badia Complete Seasoning.
What kind of wine should I use for the red wine barbecue sauce?
You can use any red wine that you enjoy drinking, as it will enhance the flavor of the barbecue sauce.
What is the purpose of removing the membrane from the ribs?
Removing the membrane helps the ribs cook more evenly and allows the spice rub and barbecue sauce to penetrate better for enhanced flavor.
Agree with other reviewers, fantastic ribs. Great flavor and the cooking method was perfect.
Wow, this turned out super-well, the sauce was incredible and the meat just fell off the bone. Thankyou!
Glad to hear that Bertie!
Cheers from the Netherlands, this turned out perfect and my kids scarfed everything down. Fantastic recipe.
Thank you for sharing Simone, glad your kids liked it!
So delicious, I love this recipe. I have made it three times in the past month, and I’m making it again this weekend for. a bunch of people.
That’s awesome to hear Tommy, thank you!