Here it is, the last recipe for June!
Rosemary-Wine County Ribs
3 pounds pork country-style ribs, cut into serving pieces
Rosemary-Wine Marinade
2 tblsp vegetable oil
1 tsp dried Rosemary, crushed
1 clove garlic, finely chopped
1/2 dry red wine or grape juice
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
Heat oil in a 1 1/2 qt 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.
Place ribs in a shallow glass dish or a heavy re-seal able freezer bag. Pour marinade over the ribs. Cover or seal the bag and refrigerate, turning ribs occasionally, at least 4 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas for indirect heat.
Remove ribs from marinade RESERVING the marinade. Cover and grill pork, meaty sides up, over drip pan and 4-5 inches from medium heat for 60-70 minutes, turning and brushing with marinade, until no longer pink when cut near bone. Discard any remaining marinade.
Wow these were good, they were very tender. We let them marinate overnight. Of course I used more garlic, about 4 cloves. I also used olive oil in place of vegetable oil.
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