Best 10 Grilled Wine Marinated Country Style Ribs Recipes

GRILLED COUNTRY STYLE RIBS

Steps:

• Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
• Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
• Preheat grill for medium-low heat and lightly oil the grate.
• Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

GRILLED WINE-MARINATED COUNTRY-STYLE RIBS

Steps:

• Heat oil in 1 1/2-quart saucepan over medium heat. Cook, rosemary and garlic in oil, stirring frequently, until garlic is golden; remove from heat. Stir in wine, sugar, salt and pepper.
• Place pork in shallow glass or plastic dish. Pour wine mixture over pork; turn to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
• Place drip pan directly under grilling area, and arrange coals around firebox. Heat coals or gas grill for direct heat.
• Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan and 4 to 5 inches from medium heat 1 hour to 1 hour 10 minutes, turning occasionally and brushing with marinade, until pork is tender and slightly pink when cut near bone. Discard any remaining marinade.

WINE-MARINATED COUNTRY-STYLE RIBS

Steps:

• Heat oil over medium heat.
• Cook oregano and garlic 30 seconds.
• Remove from heat and stir in wine, sugar, salt, and pepper.
• Place ribs in a glass dish.
• Pour wine mixture over top; turn to coat.
• Cover and refrigerate at least 4 hours.
• Turn ribs occasionally to coat with marinade.
• Prepare grill.
• May want to place a drip pan underneath.
• Remove ribs from marinade reserving marinade.
• Grill ribs on grill over medium heat for approximately 1 hour, turning occasionally and brushing with marinade, until ribs are cooked.
• Discard remaining marinade.

GRILLED COUNTRY STYLE PORK RIBS

Steps:

• Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
• Trim the pork ribs and place in a sealable plastic bag in a large bowl.
• Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
• Heat up the grill and clean the grates.
• Mix the reserve marinade with the barbecue sauce.
• Remove the meat from the marinade and discard the remaining marinade.
• Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.

WINE-MARINATED COUNTRY-STYLE RIBS

Steps:

• 1. Heat oil in 1 1/2-quart saucepan over medium heat. Cook rosemary and garlic in oil, stirring frequently, until garlic is golden remove from heat. Stir in wine, sugar, salt and pepper.2. Place pork in glass dish. Pour wine mixture over pork turn to coat. Cover and refrigerate 4 hours, turning pork occasionally.3. Prepare grill, arranging charcoal around edge of firebox. Place drip pan under grilling area.4. Remove pork from marinade reserve marinade. Cover and grill pork over drip pan and 4 to 5 inches from medium coals 1 hour 10 minutes, turning occasionally and brushing with marinade, until pork is tender and no longer pink in center. Discard remaining marinade.1 SERVING: Calories 280 (Calories from Fat 170) Fat 19g (Saturated 6g) Cholesterol 80mg Sodium 230mg Carbohydrates 1g (Dietary Fiber 0g) Protein 26g.

GRILLED COUNTRY-STYLE RIBS

Steps:

• In a small bowl, combine 1/2 cup water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade; place ribs and remaining water in a 3-qt. microwave-safe dish. Cover and microwave on high for 20-25 minutes or until meat is tender., Drain ribs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until browned, basting occasionally with reserved marinade.

GRILLED COUNTRY-STYLE RIBS FOR 2

Steps:

• In a small bowl, combine 1/2 cup water, soy sauce, lemon juice, oil, brown sugar, garlic powder and pepper. Cover and refrigerate 1/2 cup mixture for basting. Pour remaining mixture into a large resealable plastic bag; add the ribs. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade; place ribs and remaining water in a 2-qt. microwave-safe dish. Cover and microwave on high for 10-15 minutes or until meat is tender., Drain ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until browned, basting occasionally with reserved marinade.

DRUNKEN RIBS

Steps:

• In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
• Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
• Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
• In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
• Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

CHILEAN COUNTRY RIBS

Steps:

• Combine the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl.
• Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.
• Prepare a medium-hot fire in a grill.
• Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.
• Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.

GRILLED ZESTY LEMON SPARERIBS

Steps:

• Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
• Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.