Wow, this has to be one of my favorite recipes in the cookbook. I have tried a couple of different ways to make ribs in the past. Our favorite way to prepare them was to boil the ribs in water and vinegar to remove most of the fat and then grill them quickly and slather them in a sweet and smoky barbeque sauce. This left the ribs crunchy on the outside with just tender meat inside. The other way I have tried is to slow bake them in the oven for at least 3 hours at a low heat, covered with a dry rub. Both of these methods gave acceptable results, but by far this new recipe leaves them all in the dust.

This recipe is so simple it would be easy to underestimate it. The ribs are marinated in a mixture of olive oil, chopped rosemary, and minced garlic for an hour at room temperature. Then they are grilled or broiled for 25 minutes until they are brown on the outside and tender, juicy on the inside. I personally went with the broiler this time because it was cold enough to snow outside and I wasn’t brave enough to face frozen fingers. The broiler worked well and the ribs were delicious. The combination of flavors blended and over time became greater then each by themselves. I anticipated tasting the rosemary and garlic in the meat, but what came through was a combination that was not immediately discernable as these flavors. I am struggling for words to describe the flavor because I haven’t ever tasted anything like this before. It was just incredible. I will definitely be repeating this recipe when Zach comes home for the holiday break.