Grilled Baby Back Ribs With Cherry Zinfandel BBQ Sauce

The scent of summer always takes me back to my grandfather’s backyard. Every year, he’d fire up his ancient charcoal grill, and the entire neighborhood would be filled with the intoxicating aroma of ribs. While his methods were simpler, this recipe, with its vibrant cherry Zinfandel glaze, brings a touch of modern elegance to that classic flavor. The combination of smoky, tender ribs and the sweet and tangy sauce creates a truly unforgettable experience—one that makes me feel like I’m right back in his backyard, surrounded by laughter and good company.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6-8
• Dietary Type: Gluten-Free (check Worcestershire sauce)

Ingredients

For the Herb-Rubbed Baby Back Ribs:

• ¼ cup paprika
• 3 tablespoons dried thyme
• 1 tablespoon salt
• 1 ½ tablespoons fresh ground black pepper
• 3 racks baby back ribs (7 to 8 lbs. total)

For the Cherry Zinfandel Sauce:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 tablespoons chopped garlic
• 1 ½ cups dry red Zinfandel wine
• 1 cup ketchup
• ⅔ cup dried tart cherries
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons lightly packed light brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh ginger
• 1 teaspoon fresh ground black pepper
• 1 teaspoon anise seed
• ¼ teaspoon cayenne
• 3 tablespoons lemon juice

Equipment Needed

• Small bowl
• Heavy-duty foil
• Charcoal grill or gas grill
• Chimney starter (for charcoal)
• Drip pan
• Medium saucepan
• Blender
• Cutting board

Instructions

1. Prepare the Herb Rub: In a small bowl, thoroughly mix together the paprika, dried thyme, salt, and fresh ground black pepper. This fragrant rub will form the base of our flavor.

2. Prepare the Ribs: Rinse the baby back ribs and pat them completely dry with paper towels. This is crucial for the rub to adhere properly.

3. Apply the Rub: Generously rub the herb mixture over both sides of each rack of ribs. Make sure to press the rub into the meat so it sticks well.

4. Wrap the Ribs: Wrap each rack of ribs tightly in heavy-duty foil. This creates a steamy environment that will help tenderize the meat during the initial cooking phase.

5. Prepare the Grill (Charcoal): If using a charcoal grill, ignite 60 briquets in a chimney starter (or mounded directly on the firegrate). Allow them to burn until they are dotted with gray ash, which should take approximately 15 to 20 minutes. Once ready, push equal amounts of the lit briquets to opposite sides of the grate. This creates an indirect heat zone in the center. Add 3 more briquets to each mound now and every 30 minutes while cooking to maintain a consistent temperature. Place a drip pan on the grate between the mounds to catch drippings and prevent flare-ups. Finally, set the cooking grate in place.

6. Prepare the Grill (Gas): If using a gas grill, turn all burners to high, close the lid, and heat for 10 minutes. Then turn the center burner(s) off so that the heat is concentrated at the edges of the grill, not directly under the cooking area. Adjust the outside burners to medium.

7. Cook the Ribs (Initial Phase): Lay the foil-wrapped ribs on the grill, convex (meaty) side up, making sure they are not directly over the heat. Overlap them slightly if necessary. Cover the grill and cook the ribs until they are tender when pierced through the foil, which should take about 1 to 1 ¼ hours.

8. Prepare the Cherry Zinfandel Barbecue Sauce: While the ribs are cooking, pour the olive oil into a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring frequently, until they are limp, about 3 to 4 minutes.

9. Add Sauce Ingredients: Add the Zinfandel, ketchup, dried tart cherries, cider vinegar, Worcestershire sauce, light brown sugar, Dijon mustard, fresh ginger, black pepper, anise seed, and cayenne to the saucepan.

10. Simmer the Sauce: Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the liquid begins to thicken slightly. This will take approximately 20 minutes. Let the sauce cool slightly before the next step.

11. Blend the Sauce: Pour the mixture into a blender and add 2 tablespoons of lemon juice. Whirl until the sauce is very smooth. Taste and add more lemon juice if desired, adjusting to your preference for sweetness and tang. Keep the sauce warm or at room temperature.

12. Unwrap and Glaze the Ribs: Carefully remove the foil from the ribs. Brush the tops (meaty side) lightly with the cherry-Zinfandel barbecue sauce.

13. Final Grill: Turn the ribs over (bone side up) and cook until the sauce is browned, about 10 minutes. Brush the bone side with sauce, turn again, and cook until the meaty side is browned, another 10 minutes.

14. Rest and Serve: Transfer the ribs to a cutting board and cut between the bones into individual ribs. Season to taste with salt and serve with the remaining barbecue sauce.

Expert Tips & Tricks

• For an extra layer of smoky flavor, add a handful of wood chips (like hickory or applewood) to the charcoal grill during the last 30 minutes of cooking.
• If your grill tends to run hot, you may need to reduce the cooking time slightly or move the ribs further away from the heat source.
• Don’t be afraid to experiment with the rub! Add a touch of smoked paprika for a deeper smoky note, or a pinch of chili powder for some extra heat.
• If the barbecue sauce becomes too thick, thin it with a tablespoon or two of water or red wine.

Serving & Storage Suggestions

Serve the grilled baby back ribs immediately while they are hot and juicy. Offer extra Cherry Zinfandel BBQ sauce on the side for dipping. These ribs pair perfectly with classic BBQ sides like coleslaw, corn on the cob, potato salad, and baked beans.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake in a preheated oven at 300°F (150°C) until heated through. You can also reheat them on the grill over low heat, basting with extra sauce to prevent them from drying out. For longer storage, freeze the ribs in a freezer-safe container for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	75mg	25%
Sodium	800mg	33%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	20g	N/A
Protein	30g	60%

Variations & Substitutions

• Spicy Ribs: Add a pinch of cayenne pepper or a dash of hot sauce to the herb rub for extra heat.
• Smoked Ribs: Use a smoker instead of a grill for an even deeper smoky flavor.
• Honey Glazed Ribs: Replace the brown sugar in the sauce with honey for a slightly different sweetness.
• Vinegar Based Sauce: Replace the ketchup with tomato paste and add more cider vinegar for a tangier, Carolina-style BBQ sauce.
• Bourbon BBQ Sauce: Add a splash of bourbon to the sauce for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the Cherry Zinfandel BBQ sauce ahead of time?

A: Absolutely! The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, the flavors often meld together even better when the sauce is made ahead.

Q: What is the best way to check if the ribs are done?

A: The ribs are done when the meat is tender and easily pulls away from the bone. You can also insert a fork into the meat; if it goes in with little resistance, the ribs are ready.

Q: Can I use a different type of wine in the barbecue sauce?

A: While Zinfandel adds a unique fruity note, you can substitute it with another dry red wine, such as Merlot or Cabernet Sauvignon.

Q: What if I don’t have dried tart cherries?

A: You can use fresh or frozen cherries instead, but be sure to pit them first. Alternatively, you can substitute dried cranberries or raisins.

Q: How do I prevent the ribs from drying out on the grill?

A: Make sure to cook the ribs over indirect heat and avoid overcooking them. Basting them with the barbecue sauce during the last 20 minutes of cooking will also help to keep them moist.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine. The Cherry Zinfandel BBQ sauce is a delightful twist on a classic, and the tender, fall-off-the-bone ribs are sure to be a crowd-pleaser. Fire up your grill, gather your friends and family, and get ready to create some unforgettable memories. Don’t hesitate to share your experiences and any adaptations you make along the way—happy grilling! These ribs pair perfectly with a crisp Sauvignon Blanc or a cold, hoppy IPA.