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When I take these mouthwatering ribs to our frequent potlucks at work, they're a hit. I like them basted only with the mildly sweet glaze, but you can serve your favorite barbecue sauce on the side, too. They taste as good reheated as they do right off the grill. -Tamrah Bird, Gaines, Michigan
This recipe is:
Contest Winning
Originally published as Glazed Country Ribs in Quick Cooking July/August 1999, p32
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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