Ancho Rubbed BBQ Beef Ribs

I have been playing around in the kitchen with rubs for the past few years and I think the one I made tonight is going to be the stand alone winner. 

My wife is an artist and is going to sell her art at the Brandon Summer market this year. This turned out so well that I have decided to make this rub and sell it at the market as well.

My Ancho Rub is a subtly spicy, fully flavored rub that would go excellently with beef, pork, or chicken. Freshly ground Cayenne and Ancho Chili Peppers add nice kick and a great smoke flavor without having to use a smoker. Ingredients include; black pepper, garlic, fresh Cayenne and Ancho Chilies. 

If you would like a tin of this rub, please email me and I can send them out using PayPal . ($8 + shipping)

Add the ingredients for your rib rub in a bowl and mix well. Take out the ribs and put them in a shallow pan to sit. Put the rib rub mixture onto the ribs and pour a bit of vegetable oil on top. Rub the oil and rub mixture all over the ribs and massage them for a minute. Cover the ribs with foil and place them in the fridge for at least 4 hours, but the longer the better.

Heat the oven to 275 degrees. Take your ribs out of the oven and open them up. Pour ½ cup of red wine and ½ cup of beef stock into the bottom of the pan to keep the ribs moist. Cook the ribs for 3-3.5 hours.

To finish the ribs, take them out of the oven and light your grill with one side on blazing hot and the other side on about medium heat. Put the ribs, meat side down, on the blazing hot side for about 2 minutes and turn them over and do the same to the other side. Move the ribs over to the cooler side of the BBQ and baste them with BBQ sauce. I used Bullseye Kickin Chicken and Rib. Its got a bit of sweet and kick in it.

Close the BBQ and cook for minutes or so and baste once more and cook for another few minutes. Take your ribs off and cover them with foil to rest for 5 or 8 minutes. Enjoy!