Prep: 20 mins
Cook: 3 hrs
Marinate: 2 hrs
Total:5 hrs 20 mins
Servings:3 to 4 servings
Yield: 8 to 10 ribs
To make a marinade :
1/2 cup red wine, dry
1/4 tablespoon soy sauce
2 tbsp of vegetable oil
1 teaspoon thyme dried
1/2 kosher salt teaspoon
1/2 teaspoon black pepper, freshly ground
2 to 3 minced garlic cloves
Regarding the Ribs
4 lbs beef back ribs
Collect all of the ingredients.
In bowls, the ingredients for tender slow-grilled beef ribs
Combine the wine, soy sauce, vegetable oil, barbecue sauce (if using), thyme, salt, pepper, and garlic in a medium mixing bowl. Combine thoroughly.
Beef ribs on a plate and marinade in a bowl with a metal whisk
Pour the marinade over the ribs in a shallow non-metal baking dish. Check that the ribs are evenly coated.
In a white baking dish, place the beef ribs and marinade.
Refrigerate for 2 to 6 hours, covered with plastic wrap.
Allow the ribs to come to room temperature before grilling.
Set up a gas or charcoal grill for indirect cooking. Set the active burner to 250 degrees Fahrenheit.
Remove the ribs from the marinade and place them on the cool side of the grill to cook indirectly.
Remove the marinade. Close the lid and cook until the ribs are tender, about 3 hours depending on the meatiness of the ribs.
If desired, apply barbecue sauce during the last 15 minutes of cooking time. Keep an eye on the ribs to ensure they don’t burn. v Remove from heat and serve once the ribs have reached an internal temperature of 165 F (check several ribs)