Reviewed: Nov. 21, 2007

I just wish the marinade was a bit more pungent. It wasn't as pronounced as I would have liked. The ribs were REALLY tender though. I got REALLY thick ribs, too. They took about an hour to cook on the grill. The temperature of the grill ranged from 325-350F

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PHEOBS

	Cooking Level: Expert Living In: Fountain Hills, Arizona, USA
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Reviewed: 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.

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Laurie M


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Reviewed: Jul. 25, 2007

These were very good..however, made a few minor changes. I am not a big fan of wine..therefore, I don't cook with it. I did replace the white wine with apple cider vinegar. Also, added ginger(from a good ole spice jar). Everything else done the same....except for good ole mother nature raining on my parade. I broiled them for 45 min and they came out delicious! I didn't baste them w/the remainder of sauce, however basted w/sonnys sweet bbq sauce. Very yum.

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Mindy Fulton

	Cooking Level: Intermediate Home Town: Lake Butler, Florida, USA
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Reviewed: Dec. 9, 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.

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Jodi

	Cooking Level: Expert Living In: Dubuque, Iowa, USA
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Reviewed: Sep. 2, 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!!!

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wordwench


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Reviewed: Jul. 9, 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!

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kristen m

	Cooking Level: Intermediate Home Town: Riverside, Illinois, USA Living In: Brookfield, Illinois, USA
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Reviewed: Oct. 13, 2005

This was very simple to make and my husband really liked it. It didn't need to cook as long as the recipe stated. That was the only major variance I found.

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NKTAUBE

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Jun. 30, 2005

The ribs were not very tender.

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LYNDA245


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Reviewed: 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!

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queendiva1

	Cooking Level: Expert Home Town: Woodstock, Illinois, USA Living In: Phoenix, Arizona, USA
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Reviewed: Mar. 29, 2005

Excellent!

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ROLINDSAY

	Cooking Level: Intermediate Living In: New Braunfels, Texas, USA
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Reviewed: Feb. 7, 2005

this was a hit at my bbq party i had. everyone loved it.

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SNOW103099

	Cooking Level: Expert Home Town: Olean, New York, USA
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Reviewed: Jul. 5, 2004

This marinade was very good. I didn't have time for 8 hours or overnight. I marinaded them for 3 hours then slow grilled them over pecan wood. Very tender... I recommend brushing on some Jack Daniels Tennessee Hickory grilling sauce the last 20 minutes or so. Thanks for the recipe!!

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RHONDA35

	Cooking Level: Expert Home Town: Rio Hondo, Texas, USA Living In: Austin, Texas, USA
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Reviewed: Jun. 17, 2004

Loved the change from bbq sauce. Wonderful flavor and tender ribs. My son gobbled up the leftovers which is something he normally doesn't do.

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NJSS2000


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Reviewed: Mar. 18, 2004

THIS RECIPE WAS UNBELIEIVABLY DELICIOUS!!!! WE HAD GUESTS OVER AND EVERYONE LOVED IT!!! WILL BE MAKING THIS ONE REGULARLY. A GREAT CHANGE FROM THE USUAL MEATS AND SAUCES.

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VICCIL


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Reviewed: 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.

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Navy_Mommy

	Cooking Level: Expert Home Town: Ocean Springs, Mississippi, USA
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Reviewed: Jun. 10, 2003

This was really tasty -- I am not a fan of barbecue sauce, so this was a refreshing way to prepare the ribs. I love the taste of rosemary and garlic with pork. I marinated this overnight and just threw it on the grill when I got home from work. Will try this with pork chops next time.

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ErinsMom

	Cooking Level: Expert Home Town: Patterson, New York, USA
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Reviewed: Jan. 27, 2003

Liked this recipe. I didn't have pineapple juice and instead substituted a Capri Sun Fruit Punch. Everyone liked the flavor.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jan. 1, 2003

Good recipie, but certainly not a *****. I rate it a ***.

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Karen

	Cooking Level: Intermediate
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Reviewed: Dec. 28, 2002

We made these for company and everyone really enjoyed them, even the little ones. The cooking time was perfect. Thanks for the great recipe!

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SYDSMAMA


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Reviewed: Dec. 5, 2002

Great flavor and really tender! I can't wait to make it again..

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