Rosemarygarlicbabybackribs Food

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

ROSEMARY & GARLIC LAMB BURGERS

Steps:

• Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don't overwork the meat or you will toughen it.
• Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

ROSEMARY GARLIC BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
• In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
• Add the ribs and rub all over with the spice mixture.
• Cover and refrigerate for 1 hour or up to 24 hours.
• Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
• Heat the remaining burners to medium heat.
• Place the ribs, meat side down, on a greased grill over the unlit burner.
• Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
• Squeeze the lemon over the ribs to serve.

BABY BACK RIBS

Steps:

• Preheat oven to 350 degrees F.
• Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
• Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
• Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
• Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

PERFECT BABY BACK RIBS

Steps:

• For the dry rub: Place the salt, smoked and sweet paprika, onion powder, garlic powder, cumin, black pepper and cayenne (if using) in a small bowl and mix with a fork until well blended.
• Sprinkle the ribs with the vinegar and rub into the flesh. Rub the dry rub mixture all over the ribs. (This may be done the night before for extra flavor, and placed in the refrigerator.)
• Spray the insert of a large (at least 6 quarts) slow cooker with nonstick spray. Place the ribs in the insert, cutting the racks in half if needed to fit. Pour the beer on the bottom of the insert. Cover and cook on low until the meat is tender but still intact (about 9 hours).
• When the ribs are almost cooked, prepare a grill for high heat.
• Remove the cooked ribs from the slow cooker, blot any excessive (dripping) moisture and place them on the hot grill. Cook until a nice char is formed, 10 to 15 minutes, coating them with BBQ sauce (if using) as they cook.

ROSEMARY'S BABY

Steps:

• To make rosemary simple syrup: combine 2 cups water and 2 cups sugar in a saucepan; place over med-high heat to dissolve; stir well; as soon as the syrup comes to a rolling boil and is completely clear, remove it from the heat; add ¼ cup minced fresh rosemary-push all the way to the bottom of the pan; cover and let steep for 30-40 minutes; pour the syrup through a fine sieve, pressing down firmly on the rosemary to extract all the juice into the syrup; store syrup in a covered container in the refrigerator for up to 1 month.
• The drink: fill a cocktail shaker ¾ full with ice.
• Add in gin, Cointreau, cranberry juice, lime juice, and rosemary simple syrup; cover and shake vigorously; strain into a tall cocktail glass filled with ice.
• Top off with soda water; garnish with rosemary sprig and lime slice.

ROSEMARY GARLIC BABY BACK RIBS RECIPE

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.