You can never go wrong with this crowd-pleaser. All you need are a few sides and a pile of napkins for this ultimate finger food. 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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
MethodRemove 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 facts Per Serving: about
- Sodium 696 mg
- Protein 26 g
- Calories 370.0
- Total fat 28 g
- Potassium 339 mg
- Cholesterol 103 mg
- Saturated fat 10 g
- Total carbohydrate 2 g
- Iron 9.0
- Folate 2.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 10.0