Prep 1 hr 10 mins
Cook 1 hr
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!
- 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
- 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.