Rosemary Garlic Baby Back Ribs
- 2 lbs pork back ribs
- 2 cloves garlic, minced
- 2 tbsp chopped fresh rosemary
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 1/2 hot pepper flakes
- 1/2 tsp pepper
- 1 lemon, quartered
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 for up to 24 hours.
Set foil drip pan 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.