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.

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.

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.

AIR FRYER BABY BACK RIBS



Air Fryer Baby Back Ribs image

Who would have thought you can prep and cook your ribs in less than an hour? Well now you can using an air fryer. Quick and easy for a weeknight dinner.

Provided by Yoly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

1 rack baby back ribs
1 tablespoon olive oil
1 tablespoon liquid smoke flavoring
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
1 cup BBQ sauce

Steps:

  • Remove membrane from back of ribs and dry ribs with a paper towel. Cut rack into 4 pieces. Mix olive oil and liquid smoke in a small bowl and rub on both sides of the ribs.
  • Combine brown sugar, salt, pepper, garlic powder, onion powder and chili powder in a bowl. Season both sides of the ribs generously with seasoning mix. Let ribs rest for 30 minutes to enhance the flavor.
  • Preheat an air fryer to 375 degrees F (190 degrees C).
  • Place ribs bone-side down in the air fryer basket, making sure they are not touching; cook in batches if necessary.
  • Cook for 15 minutes. Flip ribs over (meat-side down) and cook an additional 10 minutes. Remove ribs from air fryer and brush bone-side of ribs with 1/2 cup BBQ sauce. Place basket back in the air fryer and cook for 5 minutes. Flip ribs over, brush meat-side with remaining 1/2 cup BBQ sauce; cook an additional 5 minutes or until desired char is achieved.

Nutrition Facts : Calories 445 calories, Carbohydrate 26.8 g, Cholesterol 87.6 mg, Fat 29 g, Fiber 0.6 g, Protein 18.2 g, SaturatedFat 9.1 g, Sodium 1069.8 mg, Sugar 19.8 g

SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS



Scott Hibb's Amazing Whisky Grilled Baby Back Ribs image

Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.

Provided by Scott David Hibbard

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h

Yield 4

Number Of Ingredients 20

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 ¼ tablespoons vegetable oil
½ cup minced onion
1 ½ cups water
½ cup tomato paste
½ cup white vinegar
½ cup brown sugar
2 ½ tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
¼ teaspoon coarsely ground black pepper
1 ¼ teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
¼ teaspoon paprika
½ teaspoon onion powder
1 tablespoon dark molasses
½ tablespoon ground red chile pepper

Steps:

  • Preheat oven to 300 degree F (150 degrees C).
  • Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  • Preheat an outdoor grill for high heat.
  • Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g

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