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Rosemary-Wine Country Ribs




Source of Recipe


Internet


List of Ingredients




3 pounds pork country-style ribs -- cut into serving pieces

ROSEMARY-WINE MARINADE
2 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
OR
1 teaspoon dried rosemary leaves -- crushed
1 clove garlic -- finely chopped
1/2 cup dry red wine
OR
1/2 cup grape juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper


Recipe



Prepare Rosemary-Wine Marinade.

Place pork in shallow nonmetal dish or heatproof resealable plastic bag. Pour marinade over pork; turn pork to coat with marinade. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for
indirect heat.

Remove pork from marinade; reserve marinade. Cover and grill pork, meaty sides up, over drip pan and 4 to 5 inches from MEDIUM heat 60 to 70 minutes, turning and brushing occasionally with marinade, until no longer pink when cut near bone. Discard any remaining marinade.

ROSEMARY-WINE MARINADE

Heat oil in 1 1/2-quart saucepan over medium heat. Cook rosemary and garlic in oil, stirring frequently, until garlic is tender; remove from heat. Stir in wine, sugar, salt and pepper. Yield: 4 servings.