Rosemary Garlic Baby Back Ribs Recipes

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ROSEMARY GARLIC BABY BACK RIBS



Rosemary Garlic Baby Back Ribs image

I like this recipe from Canadian Living. You can marinate the ribs for as little as one hour or as long as 24 hours and they don't require long precooking like some other rib recipes do. They do, however, require a full hour on the barbecue, so make sure your tank is topped up!

Provided by Irmgard

Categories     Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs pork back ribs
2 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon hot pepper flakes
1/2 teaspoon ground black pepper
1 lemon, quartered

Steps:

  • Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
  • In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
  • Add the ribs and rub all over with the spice mixture.
  • Cover and refrigerate for 1 hour or up to 24 hours.
  • Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
  • Heat the remaining burners to medium heat.
  • Place the ribs, meat side down, on a greased grill over the unlit burner.
  • Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
  • Squeeze the lemon over the ribs to serve.

TIM LOVE'S BABY BACK RIBS



Tim Love's Baby Back Ribs image

Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

Provided by Tim Love

Categories     Smoker     Pork Rib     Grill/Barbecue     Dinner     Pork

Number Of Ingredients 12

1/2 rack baby back pork ribs
For the rub:
1 cup guajillo chile powder
1 cup kosher salt
3/4 cup black pepper, cracked
1/2 cup ground cumin
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh thyme leaves, finely chopped
1/4 cup garlic powder
1 cup white sugar
Special equipment:
Hardwood chips or chunks, preferably whole pecan wood

Steps:

  • Prepare the grill for indirect heat:
  • If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
  • Prepare the ribs:
  • Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
  • Prepare the rub:
  • In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
  • Generously season ribs with the mixture, rubbing onto both sides of the rack.
  • Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.

ROSEMARY GARLIC BABY BACK RIBS RECIPE



Rosemary Garlic Baby Back Ribs Recipe image

Provided by McNamara

Number Of Ingredients 8

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

Steps:

  • 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.

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