Ok, barbecued baby-back ribs are an American holiday favorite. But let's be honest – loading up semi-ok ribs with a semi-ok barbecue sauce is way outdated.
We've been cooking up some amazing ribs in our family for quite a long time, and we think that summer calls for a refreshing twist on the traditional barbecued rib recipe.
These smoky, savory and simple baby-back ribs are a favorite for our 4th of July party. We like to serve them with some balsamic for dipping, but it's definitely not needed. They are a-okay as they are, right off the grill.
- 1 large rack of pork or beef baby back ribs
- 1/3 cup Ascolano EVOO
- 1/3 cup Rosemary Flavored EVOO
- 1 large sprig rosemary, minced
- 1/4 cup parsley, minced
- juice from 1 lemon
- 2 teaspoons WG Roasted Garlic Sea Salt
- 1 teaspoon fresh ground pepper
- Cut rack of ribs in half to fit in a large bowl or plastic bag.
- Combine all ingredients and pour over ribs.
- Let marinate in fridge for at least one hour and up to 24 hours.
- Heat grill with indirect heat. We like to use oak wood and a smoker.
- Place ribs on grill and cook on low-ish heat (250 degrees) until fully cooked and slightly charred on the outside.
- Serve as individual ribs with skewered, grilled veggies, roasted corn drizzled with Ascolano and salt, and your favorite potato salad.