Glazed Country Ribs Recipe

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Most Helpful Positive Review

Sep 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!!!

—wordwench

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Most Helpful Critical Review

Dec 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.

—Momto2Girls

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38 Ratings

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Sep 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.

—Laurie M

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Jul 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.

—Navy_Mommy

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Aug 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

—MGRABOWY

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Dec 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.

—Jodi

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Jun 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!

—queendiva1

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Apr 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!

—blantzy

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Nutrition

Calories
654 kcal
33%

Carbohydrates
12.4 g
4%

Cholesterol
168 mg
56%

Fat
45.1 g
69%

Fiber
0.3 g
1%

Protein
44.2 g
88%

Sodium
562 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Glazed Country Ribs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 654
Calories from Fat: 406

% Daily Value *
Total Fat 45.1g 69 %
Saturated Fat 12.4g 62 %
Cholesterol 168mg 56 %
Sodium 562mg 22 %
Potassium 831mg 23 %
Total Carbohydrates 12.4g 4 %
Dietary Fiber 0.3g 1 %
Protein 44.2g 88 %
** Sugars 9.5g
Vitamin A < 1 %
Vitamin C 8 %
Calcium 9 %
Iron 25 %
** Thiamin 163 %
Niacin 114 %
Vitamin B6 82 %
Magnesium 20 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.