Ingredients
3/4 cup pineapple juice1/2 cup canola oil1/2 cup white wine1/4 cup packed brown sugar1 tablespoon Worcestershire sauce6 garlic cloves, minced1 teaspoon salt1 teaspoon pepper1 teaspoon dried rosemary, crushed3 pounds boneless country-style pork ribs
Preparation
In a large bowl, combine the first nine ingredients; set aside 1/2 cup for basting. Pour remaining marinade into a large resealable plastic bag. Add the ribs; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once. Cover and refrigerate remaining marinade.
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 meat is tender, turning and basting occasionally.
