Beef Ribs With Cabernet Sauce

• 2 teaspoons dried marjoram
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 beef baby back rib racks, about 5 pounds
• 1 12 cups barbecue sauce
• 1 cup cabernet sauvignon wine
• kosher salt
• fresh ground black pepper

1. Make the rub: in a bowl, combine the rub ingredients.
2. Trim the ribs of any excess fat; press the rub into the meat, cover with plastic wrap, and refrigerate 8-12 hours.
3. Let ribs stand at room temperature for 20-30 minutes before grilling.
4. Sear over direct medium heat until evenly browned, about 10 minutes, turning once halfway through searing time.
5. Transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer; if necessary, cut ribs into smaller sections.
6. Make the sauce: in a saucepan, whisk together the sauce ingredients; bring to a boil over high heat.
7. Pour the sauce over the ribs and tightly cover with aluminum foil.
8. Grill the ribs over indirect medium heat until very tender, 1 1/2 to 2 hours, turning once halfway through grilling time.
9. Remove the ribs from the pan and cut into one-or two-rib pieces.
10. Skim off any fat from the sauce and season with salt and pepper; serve the ribs hot with the sauce on the side.

marjoram, paprika, garlic, light brown sugar, kosher salt, fresh ground black pepper, beef baby back, barbecue sauce, cabernet sauvignon wine, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/beef-ribs-with-cabernet-sauce-243989 (may not work)