Cabernet Barbecue Ribs
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Last Updated on June 8, 2020 by Lisa Johnson
Pull out your napkins and put on your bibs…things are about to get messy! Please tell me that you are not one of those people that eats your barbecue ribs with a fork! These Cabernet Barbecue Ribs sound sophisticated, but they are still good ‘ol, gettin’ messy finger finger food. We don’t do pretentious around here…..
I have loved barbecue ribs for as long as I can remember. Ribs were always my birthday dinner choice as a kid, and I had to try out every new barbecue place that opened up in town. Now, I just stay home and create my own flavors, like Guinness Barbecue Ribs and Bourbon and Brown Sugar Barbecue Ribs.
I have still not perfected the art of barbecue ribs on the grill, so we’re going to keep things simple and bake these babies in the oven. 🙂
How to make Cabernet Barbecue Ribs:
Preheat oven to 300 degrees. Line a baking sheet with heavy duty foil.
Spread onion rings out on the baking sheet.
Place ribs on the bed of onions. If the rack is too long, cut in half.
Sprinkle ribs with garlic powder, onion powder, and black pepper…..
Pour wine over the ribs, cover with foil, and bake in the oven for 2 hours, or until meat pulls away from the bone. Thicker ribs will take more time, at least an additional 30 minutes.
Remove from oven. Place ribs on a plate / platter and clean off the baking sheet. (Yes, you could just use a clean one if you wish).
Set oven temperature to BROIL. Cover both sides of the ribs with barbecue sauce…..
Place about 6″ under the broiler, and allow sauce to bubble and caramelize. Flip over and do the same on the other side.
Serve with additional barbecue sauce…..
and some type of potatoes like Crispy Herb Roasted Potatoes, Crispy Italian Roasted Potatoes, or some Baked Potato Wedges.
This Cabernet Barbecue Sauce is tangy and slightly sweet without being overpowering…and it’s really delicious as well. 😉
Enjoy!!
Cabernet Barbecue Ribs
Ingredients
Ribs
- 2 large yellow onions sliced into rings
- 1 ½ cups Cabernet Savignon
- 3 pounds pork ribs I used babyback
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Cabernet Barbecue Sauce
- 1 cup all-natural ketchup
- ¼ cup apple cider vinegar
- 1 ½ cups Cabernet Savignon or any deep, red wine
- 1 ½ cups brown sugar lightly packed
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder I like to use chipotle chili powder
Instructions
Cabernet Barbecue Sauce
- Pour all ingredients into a medium sized sauce pan, and bring to a boil.
- Reduce heat and simmer for 30 - 40 minutes, until reduced by about half.
Ribs
- Preheat oven to 300 degrees. Line a baking sheet with heavy duty foil.
- Spread onion rings out on the baking sheet.
- Place ribs on the bed of onions. If the rack is too long, cut in half.
- Sprinkle ribs with garlic powder, onion powder, and black pepper.
- Cover with foil, and bake in the oven for 2 hours, or until meat pulls away from the bone.
- Remove from oven. Place ribs on a plate / platter and clean off the baking sheet. (Yes, you could just use a clean one if you wish).
- Set oven temperature to BROIL. Cover both sides of the ribs with barbecue sauce.
- Place about 6" under the broiler, and allow sauce to bubble and caramelize. Flip over and do the same on the other side.
- Serve with additional barbecue sauce.
Notes
- You will have Cabernet Barbecue Sauce left over to use with another recipe. The nutrition facts include the entire barbecue sauce recipe.
