Rosemary Garlic Baby Back Ribs - cooking recipe

Ingredients

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

Preparation

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.