ROSEMARY GARLIC BABY BACK RIBS

By Sube

Ingredients

• 2 lb. pork back ribs
• 2 cloves garlic, minced
• 2 Tbsp. chopped fresh rosemary
• 1 Tbsp. extra virgin olive oi
• 1 Tsp. salt
• 1/2 Tsp. hot pepper flakes
• 1/2 Tsp. pepper
• 1 lemon, quartered

Details

Servings 4

Preparation

Step 1

Remove membrane from underside of ribs, if attached; cut into 4 sections of 3 or 4 ribs each.

In large dish, combine garlic, rosemary, oil, salt, hot pepper flakes and pepper. Add ribs and rub all over with spice mixture. Cover and refrigerate for 1 hour or up to 24 hours.

Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burners to medium heat.

Place ribs, meat side down, on greased grill over unlit burner. Close lid and cook, turning once, until meat is tender and pulls away from ends of bones, about 1 hour. Squeeze lemon over ribs to serve.