Finger-licking Barbecue Pork Ribs rubbed with brown sugar and a spice blend, grilled till tender & basted with a red wine bbq sauce. Try also our oven baked Chinese pork ribs!
Disclosure: This is a sponsored campaign in collaboration with Santa Rita Wines and Honest Cooking Magazine.
When you think of summer what comes to mind? Grilling is on my mind — ALL THE TIME! To celebrate the season, 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?
How to make red wine barbecue pork ribs
- 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 amrinade for about one hour.
- The ribs were grilled until tender and brushed with a red wine barbecue sauce, containing Santa Rita 120 Red Blend wine, ketchup, red wine vinegar, brown sugar, oil, salt, and spices…
- The result? Tender, finger-licking barbecue pork ribs with contrasting flavors such as spicy, smoky, salty, sweet and sour. It’s a true eat and repeat!
Truly something that you don’t want to eat with cutlery… believe me, hands are the only tools you will want to use to devour these ribs.
Red Wine
If you are crazy for barbecue sauce like this girl here, you will want to add this 2015 Santa Rita 120 Hero’s Salute Red Blend into it, giving body and richness to the sauce and consequently, to the barbecue ribs.
Our Santa Rita 120 is made from from 65% Cabernet Franc, 25% Carmenere, and 10% Cabernet Sauvignon grapes in the Central Valley of Chile.
It is a deep red ruby color and contains red and black fruit aromas, beautifully balanced with wood notes.
It is a medium bodied wine with soft tannins and a long finish… outstanding for pairing with pork, grilled or stewed red meats, cheeses, and pastas. And another advantage: it is affordable (average price is less than $8).
It is part of Santa Rita’s internationally popular, best-selling “120” Series of varietal wines crafted in honor of the 120 heroes that struggled to overthrow Spanish rule in the 19th century. To find out more about it, visit Santa Rita’s Facebook and Instagram pages.
What to serve with Barbecue Pork Ribs
You can eat our barbecue pork ribs all by themselves, with a great glass of the same wine, and/or accompanied by typical BBQ sides such as coleslaw, baked beans, corn bread, baked potatoes, etc.
Make yourself at home and enjoy the moment — and of course, all that this delicious sultry season has to offer. 😉
Storage
Store leftovers in an airtight container for up to 3 days.
More pork recipes
- Instant Pot pulled pork
- Pan seared pork chops
- Broiled pork chops
- Sweet and sour pork
- Pork fajitas
- Pan grilled pork chops
- Pork stroganoff
- Brazilian pork ribs
PIN & ENJOY!
Red Wine Barbecue Pork Ribs
Equipment
- grill
Ingredients
For the Pork Ribs:
- 3 tablespoons Badia Complete Seasoning (dehydrated garlic and onions, salt, spices, and herbs)
- 1 tablespoon Dark Brown Sugar
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 3 pounds pork baby back ribs
For the Red Wine Barbecue Sauce:
- 1 tablespoon vegetable oil
- 1/4 large white or yellow onion small diced
- 2 garlic cloves minced
- 1 cup ketchup
- 3/4 cup 2015 Santa Rita 120 Hero's Salute Red Blend Wine
- 3 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/3 cup dark brown sugar
- 1/2 teaspoon salt
- 1 tablespoon chilli powder
- 1 teaspoon Dijon mustard optional
Instructions
- In a small bowl, stir together the Badia seasoning with the sugar, paprika, and cayenne pepper. Set aside.
- Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and pull the membrane away from the bones.
- Transfer ribs to a large, shallow baking sheet and rub the reserved spice/sugar mixture on both sides of the ribs with your fingers. Cover with aluminum foil and let sit for about 1 hour at room temperature.
- Meanwhile, prepare the sauce. Heat a medium saucepan over medium heat, add the oil and then cook the diced onion and minced garlic for about 4-5 minutes or until tender, stirring occasionally. Do not let them brown!
- Stir in all the other remaining ingredients and bring the sauce to a boil. Reduce heat to medium (small burner) or medium-low (large burner) and let it cook, uncovered, for about 15-20 minutes, stirring now and then. Remove from the heat and set aside.
- The following instructions are for charcoal grill. Anticipate cooking the ribs over the course of 75 to 85 minutes. Prepare the grill for indirect cooking (i.e. not directly above the hot coals, but off to the side): bank charcoal into a slope against one side of the grill. The ribs are placed inside the grill to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time.
- To maximize moisture, it is helpful to place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs, and if space allows, another small pan filled with hot water directly above the coals. Position the top vent holes of the lid of the grill so that they are over the ribs, and leave them open at least half-way (this will route the path of the smoke over the meat, enhancing the smoky flavor).
- Also open the bottom vents to about half-way initially. Check the meat every 20 minutes to see how fast it is cooking: if after 40 minutes from the start of cooking the ribs appear to be browning/cooking too fast, cut back on the heat some by narrowing down the bottom vent holes. Keep checking every 20 minutes. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender.
- SERVES: 4-6 people; Inactive time: 1 hour.
Recipe Notes
Nutrition
John/Kitchen Riffs says
Yup, this is definitely grilling/BBQ season. Love it! And love ribs. Funny, I drink red wine with ribs all the time, but never thought to put it in the BBQ sauce. Great idea! Good stuff — thanks.
Denise Browning says
Thank you John! It really gives a wonderful touch to the sauce.
Raymund says
That looks so succulent! I want to have that on my table now 🙂
Never had I thought of using red wine on barbecue! Now I am sold with this idea
Denise Browning says
The red wine really gave the bbq sauce a depth, rich flavor.
Deb|EastofEdenCooking says
Scrumptious recipe for Father’s Day grill fest! The wine brings a great depth of flavor to the sauce, fantastic!
Denise Browning says
Thank you, Deb!!! My husband loved them.
Chris Scheuer says
These ribs look amazing! Love the beautiful char and tender looking interiors. My family would love them.
Denise Browning says
I hope you can make them, Chris!!! My husband loved them.
Robert Lopez says
Mmmmm.. Perfect for dinner!
Denise Browning says
Enjoy, Robert! These became one of my husband’s fave rib recipes.
Kiran @ KiranTarun.com says
OMG!! These ribs look succulent! Love the red wine in the sauce. YUM!
Mi Vida en un Dulce says
I like that golden/red color your ribs have. I really like it.
Tandy | Lavender and Lime says
that BBQ sauce sounds amazing! And the ribs look fantastic. PS is there a way to set your video so that it doesn’t automatically start? We have limited data and I didn’t know where the sound was coming from when I went into the post.
Denise Browning says
Thank you!!!
Enriqueta Lemoine says
I’m a big fan of pork ribs. Yours are in my bucket list! Thank you Denisse!
Ale says
So excited for bbq season, can’t wait to try your recipe.
Village Bakery says
These came out AMAZING. My family LOVED them! Thanks Denise!
Denise Browning says
I am so glad that you enjoyed these ribs. My husband’s favorite!
Silvia Martinez says
Denisse! These pork ribs look so delicious! I’m printing the recipe and making them this summer.
JB says
We made this recipe this weekend. Oh my gosh, it was so good! The ketchup we had was an off brand that was super sweet, so for the sauce I added more red wine vinegar, salt, and garlic powder to balance out the sweetness. We accelerated the cooking by starting the ribs off in the pressure cooker, and then I finished cooking them on the grill with the sauce to get that smoky flavor. They were falling off the bone tender and so flavorful!
Denise Browning says
Hi JB!
I am so glad you tried our red wine pork ribs and enjoyed the dish. It is one fo my family’s favorite rib recipes.