Best Rosemary Garlic Spareribs Recipes

LAMB SPARERIBS

Lamb Spareribs image

With Rosemary, garlic and honey balsamic glaze. Tender and juicy! (Marinating time not included in timing)

Provided by Derf2440

Categories Lamb/Sheep

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups balsamic vinegar, divided
3/4 cup olive oil
4 -6 lbs lamb spareribs
1/2 teaspoon salt
3 tablespoons garlic, smashed
3 tablespoons fresh rosemary, chopped
1/4 cup honey

Steps:

Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs and season with salt. Add garlic and rosemary to vinegar and oil. Place ribs in recloseable plastic bag and pour vinegar and oil mixture over, seal bag and massage marinade into meat.
Refrigerate for at least 6 hours or overnight.
Thouroughly mix remaining 1/2 cup vinegar with honey and set aside.
Arrange ribs on a rack in a shallow roasting pan and cook in a 325f degree oven for 1 1/2 hours turning once.
During the last half hour baste frequently with reserved honey mixture.
Cut into 2 or 3 rib portions.

Nutrition Facts : Calories 1488.8, Fat 118.6, SaturatedFat 37.4, Cholesterol 365.7, Sodium 476.9, Carbohydrate 13.2, Fiber 0.2, Sugar 11.6, Protein 88.2

ROSEMARY GARLIC BABY BACK RIBS RECIPE

Rosemary Garlic Baby Back Ribs Recipe image

Provided by McNamara

Number Of Ingredients 8

Ingredients

2 lbs pork back ribs
2 cloves garlic, minced
2 tbsp chopped fresh rosemary
1 tbsp extra-virgin olive oil
1 tsp salt
1/2 hot pepper flakes
1/2 tsp pepper
1 lemon, quartered

Steps:

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 centre rack of 3-burner barbecue. Heat remaining burners 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.