Rating: 4.22 stars
49 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0

This is a good recipe for sweet, tender country style ribs.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
8 hrs
total:
9 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary.

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  • Place ribs in a large, shallow dish, and pierce several times with a fork. Pour 1/2 the marinade over ribs, reserving remainder. Cover and marinate in the refrigerator 8 hours, or overnight, turning once.

  • Preheat an outdoor grill for medium, indirect heat and lightly oil grate.

  • Place ribs on the prepared grill. Cook 10 minutes per side, basting frequently with remaining marinade. Continue cooking 20 minutes, or to desired doneness, turning occasionally.

Nutrition Facts

654 calories; protein 44.2g; carbohydrates 12.4g; fat 45.1g; cholesterol 167.8mg; sodium 562.3mg. Full Nutrition
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Reviews (41)

Most helpful positive review

Rating: 5 stars
09/03/2006
"These ribs are freaking fantastic!" - a direct quote from my fiance. I think the trick for tender ribs is the indirect heat cooking method. The only changes I made were using pineapple juice concentrate instead of juice (intensifies the flavor) and I added more garlic and fresh chopped ginger to the marinade. Holy these were good!!! We are both serious carnivores and I would be proud to serve these at any celebration. Thank you so much!!! Read More
(51)

Most helpful critical review

Rating: 2 stars
12/14/2010
made as directed and sauce smelled wonderful so I was excited about the idea but the ribs were so bland and tasted like (very basic) roast beef. Won't make this again. Read More
(6)
49 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
09/02/2006
"These ribs are freaking fantastic!" - a direct quote from my fiance. I think the trick for tender ribs is the indirect heat cooking method. The only changes I made were using pineapple juice concentrate instead of juice (intensifies the flavor) and I added more garlic and fresh chopped ginger to the marinade. Holy these were good!!! We are both serious carnivores and I would be proud to serve these at any celebration. Thank you so much!!! Read More
(51)
Rating: 5 stars
09/28/2007
This is really a fantastic alternative to BBQ pork. We loved it. I didn't actually marinate it though. I made the sauce and dumped everything in my crockpot on High. The pork was super tender and moist and had a great flavor. Read More
(38)
Rating: 4 stars
07/27/2003
Really good ribs. This is the first time I had ever eaten ribs with anything but BBQ sauce on them and it was a very nice change. The ribs were moist and flavorful. I only marinated mine for about five hours but they were still really good. The wine and rosemary were a really nice change to the flavor. I am thinking I may try marinading pork chops this way. I will keep in mind for the next time I want something a little different. Read More
(23)
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Rating: 4 stars
12/09/2006
This was a great marinade/sauce. I added minced ginger because we're diggin' the ginger these days. I didn't grill the ribs because I thought they would be too tough (plus it's COLD outside). I rested them on a bed of onions covered them with the sauce and cooked them in the oven 30 minutes on 400 and 30 minutes on 325. Tender and nummy. Not sure if ribs is the best choice for this sauce. Looking forward to using it on chicken breasts and cooking them on the grill. Thank you for a great tasty marinade recipe. Read More
(17)
Rating: 5 stars
08/29/2002
These ribs are the best my family abd I have ever had. Beside having to marinate them they are very easy to make and everyone should try them. I can not wait to make them again and plan to for our next Fourth of July party. Our thanks to the submitter for such an awesome recipe Read More
(17)
Rating: 4 stars
06/15/2005
I made this recipe as written except used minced garlic instead of slices. The marinade is wonderful the rosemary adds a great touch (I'm not usually a fan of it). I'm not sure if the ribs I had were prehistoric-sized compared to other people's but they took forever to cook (maybe 1 1/2 hrs total?? I lost track). the meat was tender but it was not falling off the bone. I think I'll try this marinade with a different cut of pork... maybe chops or a loin. Very Very Good! Read More
(12)
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Rating: 5 stars
04/05/2010
I marinated it for 3 hours and then put in the slow cooker on high for 4 hours and it was very flavorful and moist. The white wine and rosemary really adds a great taste to the meat. Delicious and easy! Read More
(11)
Rating: 5 stars
07/09/2006
My husband and I agreed that these were hands down the best country ribs we'd ever had... possibly even the best pork period. SO tender and so much flavor. We only marinated them about 3-4 hours. We can't wait to make them for company! Read More
(10)
Rating: 5 stars
06/01/2010
These ribs were wonderful! We used very lean pork ribs which usually dry out when cooked. But this recipes kept them moist and full of flavor. We added a can of chunk pineapple and it added a little extra pizzaz in the presentation. This recipe was a great alternative to BBQ Country Ribs. We also made mashed potatoes to accompany the meat and the left over juices were AMAZING as a light "gravy." Read More
(8)
Rating: 2 stars
12/14/2010
made as directed and sauce smelled wonderful so I was excited about the idea but the ribs were so bland and tasted like (very basic) roast beef. Won't make this again. Read More
(6)