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 for up to 24 hours.
Set foil drip pan under 1 rack of 2 burner barbecue or under center 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.
Originally Submitted
5/26/2011
0 Out of 5 from
0 reviews
You can add this Rosemary Garlic Baby Back Ribs recipe to your own private DesktopCookbook.
