Skip to content
MAKE IT
Rosemary Ranch Grilled Ribs
Elevate your grill game with our Rosemary Ranch Grilled Ribs! Bursting with savory, soulful flavors, these juicy baby back ribs are perfect for your menu. Don’t miss this flavor.
3 hr 
Prep 4 hr 
Serves 5
Ingredients
- 2 racks of Baby Back pork ribs
- ¼ cup olive oil
- ½ cup ranch dressing
- ¼ cup Worcestershire sauce
- 2 tbsp. lemon juice
- 1 tbsp. finely chopped fresh rosemary
- 1 tsp. garlic salt
- ¼ tsp. black pepper
- ¼ tsp. cayenne
Ingredients
- 2 racks of Baby Back pork ribs
- ¼ cup olive oil
- ½ cup ranch dressing
- ¼ cup Worcestershire sauce
- 2 tbsp. lemon juice
- 1 tbsp. finely chopped fresh rosemary
- 1 tsp. garlic salt
- ¼ tsp. black pepper
- ¼ tsp. cayenne
Directions
Prepare the ribs by removing the membrane from the back of the ribs. To do this, gently slide a knife under the membrane at the top, then use your fingers to peel it away. Once you’ve loosened it, grab hold of the membrane with a dry paper towel and pull it all the way back to remove it completely. Trim any excess fat.
In a bowl whisk together the olive oil, ranch dressing, Worcestershire sauce, lemon juice, rosemary, garlic salt, black pepper and cayenne. Set aside a portion of the sauce for basting.
Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. Bring the ribs to room temperature before grilling.
Preheat your grill to medium heat according to the manufacturer’s instructions. Brush and oil the cleaned grill grates. For charcoal grills, arrange the coals on one side of the grill to create a cooler zone for indirect heat grilling away from direct flames.
Once the grill reaches a temperature of 250 degrees F, remove the ribs from the marinade and discard any excess marinade. Place the ribs on the cooler side of the grill, away from the direct heat. Close the lid and grill the ribs for 2.5 – 3 hours, flipping every 30 minutes. During the last 30 minutes of grilling baste the ribs with the reserved sauce every 10 minutes.
Once the ribs reach an internal temperature of 145-190 degrees F remove from the grill and allow a 3-minute rest before slicing. Serve with grilled corn.