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 But let's be honest – loading up semi-ok ribs with a semi-ok barbecue sauce is way outdated.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.

Ingredients

• 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

Directions

1. Cut rack of ribs in half to fit in a large bowl or plastic bag.
2. Combine all ingredients and pour over ribs.
3. Let marinate in fridge for at least one hour and up to 24 hours.
4. Heat grill with indirect heat. We like to use oak wood and a smoker.
5. Place ribs on grill and cook on low-ish heat (250 degrees) until fully cooked and slightly charred on the outside.
6. Serve as individual ribs with skewered, grilled veggies, roasted corn drizzled with Ascolano and salt, and your favorite potato salad.