After removing the ribs from the grill, let them rest for about 10 minutes. This allows the juices to redistribute. Slice between the bones, serve, and enjoy! Once the ribs reach the desired internal temperature and have a nice outer crust from the sauce, they are ready.

Carefully remove the membrane covering the bones. Start by slipping a dull knife beneath the membrane. With the aid of a paper towel, grasp the membrane using your fingertips and gently pull it away from the bones. Position the top vent holes of the grill lid over the ribs. Ensure they are open at least halfway. This setup routes the smoke over the meat, which intensifies the smoky flavor. If there’s enough space, place another pan filled with hot water directly above the coals. This pan will add more moisture and stabilize the temperature. Arrange the charcoal in a slope against one side of the grill. This will create a hot zone for direct heat and a cooler zone for indirect heat. Today (and a lot of other days) we are firing up our grill to make these super-easy, tasty, fall-off-the-bone red wine barbecue pork ribs. Can’t you smell that savory smoky aroma?To prepare these barbecue pork ribs, we removed the membrane that covers the bones and then rubbed both sides with brown sugar and Badia Complete Seasoning — which contains dehydrated garlic and onions, salt, spices, and herbs. Then, we covered the ribs and let them sit for about one hour. The ribs were grilled until tender and brushed with a red wine barbecue sauce, containing wine, ketchup, red wine vinegar, brown sugar, oil, salt, and spices… We’ll walk you through all the steps from beginning to end so that even beginner cooks can recreate this dish at home – let’s get started! Let the ribs marinate for about 1 hour at room temperature. This allows the flavors to infuse into the meat. Open the bottom vents to about halfway as well. This allows proper air circulation, fueling the coals and controlling temperature.

In a small bowl, combine the Badia seasoning, sugar, paprika, and cayenne pepper. Mix them well until thoroughly combined. Add the oil, followed by the diced onion and minced garlic. Cook for 4-5 minutes or until they’re tender, stirring occasionally. Ensure they don’t brown. Rub the spice/sugar mixture you prepared earlier onto both sides of the ribs. Use your fingers to ensure the rub adheres well to the meat. Place a small disposable aluminum pan filled with hot water at the bottom of the grill directly under where you’ll position the ribs. This pan will help keep the ribs moist during the cooking process.

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During the last 30 minutes of the cooking process, brush your desired sauce over the ribs. This gives the sauce time to caramelize slightly without burning.