Ingredients for Rosemary Garlic Baby Back Ribs
- Pork Back Ribs
- Garlic Cloves
- Fresh Rosemary
- Extra Virgin Olive Oil
- 2 teaspoons salt
- 1/2 teaspoon red pepper flakes
- Ground Black Pepper
- 1 lemon, cut into wedges
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How to Make Rosemary Garlic Baby Back Ribs
- Remove the membrane from the underside of the ribs (if present). Cut the rack into 4 sections of 3 or 4 ribs each.
- In a large bowl, whisk together 4 cloves minced garlic, 2 tablespoons chopped fresh rosemary, 1/4 cup olive oil, 2 teaspoons salt, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon black pepper.
- Add the ribs to the bowl and thoroughly coat them with the spice mixture.
- Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
- Prepare your barbecue: Set a foil drip pan under one rack of a two-burner barbecue, or under the center rack of a three-burner barbecue. Heat the remaining burners to medium heat.
- Place the ribs, meat-side down, on a greased grill rack directly over the unlit burner.
- Close the lid and cook for 30 minutes. Flip the ribs and cook for another 30 minutes.
- Continue cooking, monitoring the ribs and basting occasionally with any accumulated juices in the drip pan, until the meat is incredibly tender and pulls away easily from the bones (approximately another 30-40 minutes).
- Remove from the grill and squeeze fresh lemon juice over the ribs before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
0g
Fat
101g
Carbs
1g
