Barbera, our July Wine of the Month, is a versatile red wine that happily partners with most meaty dishes you throw at it. This Barbera marinade will help create fall-off-the-bone meat when grilled low and slow, and the BBQ sauce leaves the ribs with a lip-smacking caramelized finish.

Barbera Marinade

4 pounds beef ribs
1 cup Charles R Barbera
½ cup soy sauce
¼ cup olive oil
4 tablespoons honey
6 cloves minced garlic
2 teaspoons dried thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper

Combine marinade ingredients and mix well.

Place the ribs in a large zip lock bag and pour the marinade over them. Make sure the ribs are evenly coated. Refrigerate 2 or more hours, preferably overnight.

Preheat the grill to 250 F, leaving a portion of the grill with burner off for indirect cooking. Place the ribs on the side with indirect heat, bone side down. Grill for 1 1/2 hours, turning every 15 minutes. Grill until the ribs reach an internal temperature of 165 F. remove from heat and serve.

You can apply the Barbera Barbecue Sauce during the last 15 minutes of grilling, turning the meat twice to caramelize the sauce.

Barbera BBQ Sauce

½ cup Charles R Barbera
1 cup catsup
1 tbsp. olive oil
1 tbsp. soy sauce
3 tbsp. honey
1 tsp. apple cider vinegar
2 tsp. Worcestershire sauce
2 cloves minced garlic
1 tsp. salt
1 tsp. fresh ground pepper
¼ tsp. Chili flakes, or to taste

In medium sized pot, slowly heat all ingredients to a low boil, lower heat to a simmer, stirring frequently until mixture thickens. For best results, refrigerate overnight for flavors to meld. Apply the Barbera Barbecue Sauce during the last 15 minutes of grilling, turning the meat twice to caramelize the sauce.