50+ Friends Club Cookbook
Meat and Wild Game

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Glazed Country Ribs

From the Kitchen of: Pat

3	lb.	Boneless Country-Style Ribs
3/4	c.	Pineapple Juice
1/2	c.	White Wine or Chicken Broth
1/4	c.	packed Brown Sugar
1	Tbsp.	Worcestershire Sauce
6		Garlic Cloves, minced
1	tsp.	Salt
1	tsp.	Pepper
1	tsp.	Dried Rosemary, crushed

• Place ribs in a large shallow glass container. Pierce several times with a fork.
• In a bowl, combine the remaining ingredients; set aside 1/2 c. for basting. Pour the remaining marinade over ribs. Cover and refrigerate for 8 hours or overnight, turning once. Drain and Discard marinade.
• Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade.
• Grill 20-25 minutes longer or until juices run clear and meat is tender, turning and basting occasionally.
• 6 Servings.