Rosemary Garlic Baby Back Ribs

• 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

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

pork back ribs, garlic, fresh rosemary, extra virgin olive oil, salt, hot pepper, ground black pepper, lemon

Taken from www.food.com/recipe/rosemary-garlic-baby-back-ribs-432854 (may not work)