STREAMING NOW: Chuck's Week Off

Napa Dave’s Foil Covered Beef Ribs With Cabernet Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Not exactly a foil packet, but beef ribs require a slightly different method. We like our ribs fall off the bone tender- yet with a saucy coating. Note: You can skip the overnight refrigerator step but it does add to the flavor! This is an adaptation of a Weber BBQ recipe.”
2hrs 10mins

Ingredients Nutrition


  1. To make the rub:
  2. In a small bowl combine the rub ingredients.
  3. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
  4. Prepare for grilling:Remove the plastic wrap. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
  5. Direct Medium heat: Sear ribs until evenly browned, about 10 minutes, turning once halfway through searing time. Transfer to a heavy-gauge aluminum pan (not disposable) large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
  6. The sauce: In a medium saucepan whisk the BBQ sauce and the wine together. Bring to a boil over high heat. Pour the sauce over the ribs and cover with aluminum foil making a tight seal over the pan to keep the steam inside.
  7. Indirect Medium heat: Grill the ribs until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time.
  8. Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a