Tested till perfect Rosemary Garlic Baby Back Ribs

Rosemary Garlic Baby Back Ribs

If using a charcoal barbecue, place drip pan in centre and arrange hot charcoal on either side. Set meat on greased grill over drip pan. Grill as directed. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes Marinate: 1 hour
  • Cook time 1 hour
  • Portion size 4


  • 2 lb 2lbpork back ribs
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspchopped fresh rosemary
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsphot pepper flakes
  • 1/2 tsp 1/2tsppepper
  • 1 1lemonlemons, quartered
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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 centre rack of 3-burner barbecue. Heat remaining burner(s) 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.

Nutritional Information Per Serving: about

cal 370 pro 26g total fat 28g sat. fat 10g
carb 2g fibre 0 chol 103mg sodium 696mg
potassium 339mg

% RDI:

calcium 4 iron 9 vit A 2 vit C 10
folate 2
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