Glazed Country Ribs Recipe -
Glazed Country Ribs Recipe
  • READY IN 9 hr

Glazed Country Ribs

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    9 hrs


  1. In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary.
  2. 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.
  3. Preheat an outdoor grill for medium, indirect heat and lightly oil grate.
  4. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

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!!!

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.

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.

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.

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

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.

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!

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!


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  • 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.

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