Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.15 Kcal (1504 kJ) | ||
| Calories from fat | 156.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.39g | 27% | |
|---|---|---|---|
| Cholesterol | 167.8mg | 56% | |
| Sodium | 734.25mg | 31% | |
| Potassium | 805.92mg | 17% | |
| Total Carbs | 2.35g | 1% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 47.94g | 96% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 2.6mg | 14% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.02 Kcal (603 kJ) | ||
| Calories from fat | 62.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 27% | |
|---|---|---|---|
| Cholesterol | 67.29mg | 56% | |
| Sodium | 294.44mg | 31% | |
| Potassium | 323.17mg | 17% | |
| Total Carbs | 0.94g | 1% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 19.22g | 96% | |
| Vitamin C | 3.3mg | 14% | |
| Iron | 1mg | 14% | |
| Calcium | 23.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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