Ingredients3 h 15 m servings 577 cals
- Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
- Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
- Preheat grill for medium-low heat and lightly oil the grate.
- Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.
Per Serving: 577 calories; 40.4 g fat; 7.8 g carbohydrates; 39.1 g protein; 160 mg cholesterol; 415 mg sodium. Full nutrition
ReviewsRead all reviews 7
Loved the flavors. Would def make again.
It was ok, but my family said it was really good.
We grilled over fairly low heat for almost two hours and the ribs were fall-off-the-bone tender with nice flavor.
Excellent flavor and tender- slow and low cooking is best. Only used 1 T of hot pepper sauce (Frank's hot sauce). Keeper recipe & will make again!
I did not have the wine but otherwise made as directed. The best marinade I've come across! My husband and I both loved the flavor; semi hot, spicey and sweet. My grill cooked them too fast so ...