Grill rosemary pork ribs

Serves 6

Prep time: 10 minutes

Cook time: 1 hour 25 minutes Chill time: 2 hours

Difficulty: Medium

Ingredients:

32 ounces pork back ribs

3 cloves garlic, minced 3 Tablespoons fresh rosemary,

chopped, plus extra to serve 2 Tablespoons olive oil, plus extra

for brushing

1 teaspoon kosher salt

½ teaspoon freshly ground

black pepper

½ teaspoon crushed red

pepper flakes

2-3 Tablespoons canola or vegetable

oil, for brushing

Directions:

1. Remove the membrane from the underside of the ribs, if attached. Trim the ends and any excess fat.

2. In a large dish, whisk together the garlic, rosemary, olive oil, salt, pepper and red pepper flakes.

3. Rub the mixture all over the ribs. Place them in a large dish, cover and chill for at least 2 hours, preferably longer (up to 24 hours).

4. After chilling, let the ribs stand at room temperature as you preheat a gas or charcoal grill; set up the grill for two-zone cooking, with one hot zone (450°F) and one cool zone (300°F).

5. Brush the ribs with canola oil and place them over the cooler side of the grill. Cover and cook until the meat is tender and starting to come away from the bones, about 50 minutes. When ready, transfer them to the hot side, cooking uncovered until golden-brown and lightly charred, 5-10 minutes.

6. Remove from the grill and let them rest under aluminum foil for at least 10 minutes before slicing and serving with more rosemary as garnish.