Description
Fall-off-the-bone tender ribs, slow-cooked and slathered in a rich red wine BBQ sauce. A perfect summer grilling recipe!
Ingredients
Units
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- 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