Posted in Experiments, Recipes

Herbed BBQ Ribs

Herbed BBQ Ribs 01

I have recently featured a couple of different back-rib recipes. Both used fairly complex seasoning mixtures and respectively employed the techniques of pre-cooking and  the indirect heat grill method. Today, I am cooking back-ribs again but I am going to grill over a direct flame after a marinating the meat using only garlic and herbs… 

Herbed BBQ Ribs 02

In order to help the marinade penetrate, it helps to make incisions into the meat between the bones and this is particularly important on the underside where the boned and flesh are covered by a thick membrane. You can remove this entirely if you like but I always prefer to leave it intact.

Herbed BBQ Ribs 03

I marinated the ribs in a mixture composed of the following:

  • 2 tbsp. chopped Garlic;
  • 2 tbsp. Olive Oil;
  • 1 tbsp. chopped fresh Rosemary;
  • 2 tbsp. chopped fresh Parsley;
  • ½ tsp. each Salt, Pepper, and dried Thyme.

The ribs were left overnight and I turned them a couple of times to ensure good penetration.

Herbed BBQ Ribs 04

I first grilled the ribs over moderately high heat with the BBQ lid closed for about 8 or 10 minutes per side.

Herbed BBQ Ribs 05

In order to get a good caramelization and to add a little tang, I made a glaze out of the following:

  • 1 tbsp. prepared  Mustard;
  • 1 tbsp. Sugar;
  • 2 tbsp. Cooking Oil;
  • 1 tsp. Liquid Smoke (optional).

Herbed BBQ Ribs 06

The final grilling took place over high heat and required about 6 to 8 minutes preside, basting repeatedly with the glaze. As you can see, the outer surface took on a golden crispiness, nicely charred here and there, but I can attest that the inside remained nice and juicily moist.

The Verdict

I served the ribs with some rice fried with radish greens and it made for an excellent supper. I really like the indirect, slow method of barbecuing, and have had nice results with pre-cooking, but these were some of the nicest ribs I have had all season. I would have like just a bit more Rosemary taste, but these were great…



I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

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