Garlic And Rosemary Grilled Ribs
- 1/3 cup Extra Virgin Olive Oil
- 1 Tbl garlic chopped fine
- 1 Tbl fresh rosemary chopped
- Juice of 1/2 a lemon
- salt
- black pepper
- 1 large rack of babyback ribs, cut in half (this way both pieces can fit into your marinade)
- Put the olive oil, garlic, rosemary, lemon, a pinch of salt, and a few grindings of black pepper into a gallon ziploc bag. Close bag and combine ingredients by shaking bag. Place the two haves of the rack of ribs into the bag. Let marinade in the refrigerator 2-4 hours. (You can also place bag immediately into the freezer, and grill at a later date. Just let ribs defrost to room temperature before grilling.) Let ribs sit on the countertop an additional hour until they reach room temperature. Remove ribs to a plate, remove the excess marinade, and sprinkle a small amount of salt and pepper to taste onto both sides of the ribs. Onto a prepared hot grill, place ribs, and grill for about 25 minutes, turning 3 to 4 times during the cooking. When meat is no longer pink, remove from grill, and let rest for 15 minutes. Cut into 4 sections for an entree, or into single ribs as an appetizer.
olive oil, tbl garlic, rosemary, salt, black pepper, rack of babyback ribs
Taken from www.epicurious.com/recipes/member/views/garlic-and-rosemary-grilled-ribs-1204894 (may not work)