Beef back ribs are downright decadent … they’re tender and succulent and rich and GIANT. If you can find grass fed beef for these, use it, and definitely open a bottle of Bonterra Zinfandel.
1 teaspoon ground coriander
1/2 teaspoon dry mustard
1 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1 tablespoon kosher salt
5 pounds beef back ribs
1 cup Bonterra Zinfandel, divided
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons tamari
2 tablespoons ketchup
1 tablespoon brown sugar
Preheat oven to 300.
Mix together coriander, dry mustard, allspice, pepper and salt in a small bowl. Place ribs in a roasting pan and rub the spice mix all over the meaty parts. Pour ½ cup Zinfandel and ½ cup water into the pan. Cover tightly with foil and roast for 2-1/2 to 3 hours, until the meat comes away from the bones with a fork.
While ribs are cooking, bring the remaining ½ cup wine, vinegar, tamari, ketchup and brown sugar to a boil in a small saucepan. Reduce heat to medium and simmer for 5 minutes, until slightly thickened.
When ribs are done, preheat grill to medium high for indirect heat. Remove ribs to a cutting board and cut into individual ribs. Brush each with glaze and grill meat side up for 15 minutes, brushing with glaze twice more.