I usually make pork ribs as they tend to be more moist. So I was curious to see how these beef ribs would work out.
Marinating them overnight in the wine mixture gives them a great opportunity to soften up. They also really get infused with the marinade flavor.
I cooked the ribs in the oven instead of on the grill because we ran out of propane for the grill. I also thought this would be easier - it is winter and I didn’t want to have to be outside that much.
So the oven was set to 225 degrees. I covered the pan with plastic wrap and then aluminum foil. This helps keep the moisture in the dish.
The ribs were so moist! The meat was literally falling off the bone. And the flavor was amazing!
I usually do dry rub ribs, and these were definitely moist and saucy. But they were great!
WINE AND HONEY RIBS
8 Ounces Tomato Sauce
1/2 Cup Red Wine
1/4 Cup Honey
1/2 Cup Red Wine Vinegar
1 Teaspoon Onion Salt
1 Teaspoon Garlic Salt
1/8 Teaspoon Ground Cloves
4 Pounds Beef Shortribs
Combine all ingredients, except ribs, and mix well. Lay ribs in a shallow glass dish and pour sauce over top. Refrigerate overnight. Remove from refrigerator and cook an a grill, brushing frequently with sauce for 1 1/2 to 2 hours. Remaining sauce can be heated and served on the side.
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