You may be asking why you would be adding wine to a barbecue marinade recipe? The reasons are delicious as well as functional.
The wine will act to give the marinade a deeper level of taste while at the same time tenderizing the meat.
- Vegetable or olive oil
- Chopped fresh rosemary leaves, or dried rosemary leaves, crumbled
- Garlic clove, finely chopped
- Dry red wine
- Sugar
- Salt
- Pepper
- Pork country-style ribs, cut into serving pieces
In a medium saucepan heat the oil over medium heat. Add rosemary and garlic to the oil, stirring frequently.
Remove from the heat when the garlic is golden in color.
After removing from the heat, blend in the sugar, salt, and pepper.
Add the wine.
In a shallow glass baking dish, space the pork country rib pieces.
Pour wine mixture over the ribs.
Turn the ribs to coat both sides with marinade.
Cover and chill for at least 4 hours and up to 24 hours, turning pork occasionally,
Add a drip pan directly under the grate on the grill.
Heat charcoal or gas grill.
Place the marinated meat on the grill directly over the drip pan.
Use the remaining marinade to brush on the meat when turning the ribs.
Cover and grill pork placed about 4-5 inches above heat for 1 hour to 1 hour 10 minutes or until pork is tender.
Throw away the remaining marinade.
Using country style pork ribs to cook on the grill is a great idea because there is more meat on the bone than baby back ribs. They do not tend to dry out as easily as the rack of ribs, while the thicker meat tends to remain tender.
This marinade would work well with any of the white meats while red wine would work better with beef. If marinating chicken breasts, don't let them stay in the liquid over a couple of hours.
While grilling, be sure to pour yourself a glass of wine since the bottle is open.
