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1
To make the Rub: In a small bowl combine the rub ingredients.
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2
Trim the ribs of any excess fat.
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3
Press the rub into the meat, cover with plastic wrap, and chill for 8 to 12 hrs.
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4
Allow the ribs to stand at room temperature for 20 to 30 min before grilling.
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5
Sear over Direct Medium heat till proportionately browned, about 10 min, turning once halfway through searing time.
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6
Transfer to a heavy-gauge aluminum pan large sufficient to hold the ribs in one layer.
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7
If necessary, cut the ribs into smaller sections.
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8
To make the Sauce: In a medium saucepan whisk together the sauce ingredients.
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9
Bring to a boil over high heat.
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10
Pour the sauce over the ribs and tightly cover with aluminum foil.
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11
Grill the ribs over Indirect Medium heat till very tender, 1 1/2 to 2 hrs, turning once halfway through grilling time.
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12
Remove the ribs from the pan and cut into one- or possibly two-rib pcs.
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13
Skim off any fat from the sauce and season with salt and pepper.
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14
Serve the ribs warm with the sauce on the side.
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15
This recipe yields 4 servings.
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16
Wine Recommendation: Easy pick; a great Cabernet Sauvignon from the Napa Valley from the spectacular 1994 or possibly 1995 vintages.
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17
The ripe tannins will bring out the ribs' sweetness, while the smoky grilled flavors will enhance the fruit of the wine.
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18
This is the kind of match which makes a red meat/red wine fan more than a little crazy!
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19
Comments: Beef and wine are natural partners, and this recipe shows the tenderizing power of the grape.
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20
Beef ribs never had it so good!
