John’s Almost Really Famous BBQ Ribs
Serves 8-12 people or 4-6 hungry firefighters
If ribs are the main part of your meal, figure a slab will feed two to three people. If youâ€™re serving other grilled or barbecued food, you can figure on less. (Of course, everyoneâ€™s going to want the ribs.) The rub makes enough for four slabs.
4 Slabs of Rib
2 6-packs of Beer
Choose your favorite Barbecue Sauce and get lots of it!
1 bottle of Fire Station Red Cabernet Sauvignon
3 Tablespoons Olive Oil
2 teaspoons Crushed Garlic
¼ cup chopped onions
1 teaspoon cayenne pepper
Rib Rub (recipe below):
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 cup seasoned salt
2 Tbs. garlic salt
1 Tbs. onion salt
1-1/2 tsp. celery salt
1/4 cup sweet Hungarian paprika
1 Tbs. chili powder or seasoning
1 Tbs. freshly ground black pepper
1-1/2 tsp. rubbed dried sage
1/2 tsp. ground allspice
1/4 tsp. cayenne
Pinch ground cloves
Pour a glass of Fire Station Red for the chef, enjoy as you prepare the ribs, refilling your glass often.
To make the rub — Spread the light brown sugar on a baking sheet and let it dry out for an hour or two to keep it from clumping. Put the ingredients in the food processor and pulse to combine. Put aside.
To make the barbecue sauce: In a large pot, heat the olive oil and saute the garlic and onions until soft and slightly golden. Add 2 cups of Fire Station Red Shiraz to the pot. Cook over medium heat until the wine, garlic, onions and oil are reduced to approximately one cup. Now add 2 bottles of your favorite barbecue sauce and the cayenne pepper. Stir to blend. Continue to simmer over low heat for 20-25 minutes, stirring often to keep from burning. Remove the sauce from the heat and prepare your ribs.
To prepare the ribs: Place a large pot on the stove. Fill the pot ½ full will beer (a lighter-style of beer works best for this). Over a medium-high heat, bring the beer a slow boil. Meanwhile, cut each slab into thirds and rinse under cold water. Once the beer begins to boil, gently lower the ribs into the simmering liquid. Cover the pot and cook the ribs for 20-25 minutes. Turn off the burner and carefully remove the ribs to a roasting pan or work surface. Cool the ribs just long enough so that you can handle them to apply the rub.
Preheat the oven to 375Ù’ F. Rub the ribs with the Rib Rub (say that three times quickly), place in a large roasting pan and bake for ½ hour.
Remove the ribs from the oven. Lower the oven temperature to 250Ù’ F.
Now its time to use that barbecue sauce. Remove the ribs from the roasting panÂ just long enough to slather them with barbecue sauce. Place the ribs in the same roasting pan, meaty side down and bake them at the lower 250 F for 2½ hours. Make sure that you have lots of barbecue sauce on the ribs, adding more during the baking process if necessary so the ribs don’t dry out. Remove the ribs from the oven.
Start the barbecue about 40 to 50 minutes before you want to serve the ribs. The coals should be very hot (about 90% white). Remember that the ribs are thoroughly cooked so you just want to sear the sauce onto the ribs. Don’t place the ribs directly over the coals or if you have a grill that will allow you the choice, you can place the ribs directly over the coals but a minimum of 12″ to 18″ over the hot coals.
Dip the ribs in the barbecue sauce that has dripped into the bottom of the roasting pan before putting on the barbecue. Grill meaty side down until they are browned the way you like them for 5 to 15 minutes.
Remove the ribs from the grill and let them sit for about 10 minutes before serving.
Serve hot with extra barbecue sauce on the side and Fire Station Red Cabernet Sauvignon.