LEMON & ROSEMARY BACK RIBS

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They say don’t mess with a good thing.  This full-flavored, aromatic update on a classic is proof they’re wrong.

SERVINGS
8
PREP TIME
4
HRS
10
MIN
COOK TIME
2
HRS
10
MIN
TOTAL TIME
6
HRS
20
MIN
DIFFICULTY
Medium
  • ¾ CUP OLIVE OIL
  • ¾ FRESH LEMON JUICE
  • ¼ CUP CHOPPED FRESH ROSEMARY LEAVES
  • 1 TABLESPOON KOSHER SALT
  • 1 1/2 TEASPOONS FRESHLY GROUND PEPPER
  • 6 CLOVES GARLIC, MINCED
  • 2 SLABS FARMER JOHN® CA NATURAL BACK RIBS
  • GARNISH: CRUSHED RED PEPPER
  1. PREPARE GRILL FOR MEDIUM HEAT (350° TO 400°F).
  2. IN MEDIUM BOWL, WHISK TOGETHER OLIVE OIL AND NEXT 5 INGREDIENTS. RESERVE ½ CUP OIL MIXTURE FOR BASTING.
  3. PLACE RIBS IN LARGE SHALLOW DISH. POUR REMAINING OLIVE OIL MIXTURE OVER RIBS, TOSSING TO COAT. COVER AND REFRIGERATE 4 HOURS OR UP TO 24 HOURS, TURNING OCCASIONALLY.
  4. TIE 4 SPRIGS ROSEMARY TOGETHER WITH KITCHEN STRING; SET ASIDE IN RESERVED OIL MIXTURE.
  5. GRILL RIBS, COVERED WITH GRILL LID, OVER INDIRECT HEAT 1 HOUR. REPOSITION RIBS AND GRILL 1 HOUR.
  6. REPEAT UNTIL RIBS ARE TENDER, BRUSHING WITH OLIVE OIL MIXTURE AND ROSEMARY SPRIGS EVERY 30 MINUTES.
  7. REMOVE RIBS FROM GRILL, AND LET STAND 10 MINUTES.
  8. CUT RIBS, SLICING BETWEEN BONES. GARNISH WITH CRUSHED RED PEPPER, IF DESIRED.

Optional steps to remove the membrane from our Ribs:

  1. Turn the slab to the bone side and slide a butter knife between the membrane and the bone at one end of the rack.
  2. Lift the membrane slightly until it tears.
  3. Grip the membrane using a paper towel and gently begin to peel it off, trying not to rip it.
  4. The membrane may peel off in one long strip, or you may need to remove it in smaller pieces.
COOKING TIP

Try smoking the ribs for that quintessential BBQ flavor.