Braden Family Cookbook
GRILLED MARINATED SPARERIBS - ITALIAN Hazan
The savory distinction of these grilled ribs is owed to the marinade of olive oil, garlic, and rosemary in which they must steep for at least 1 hour before cooking.
For 4 servings
Put the olive oil, garlic, rosemary, liberal pinches of salt, and grindings of black pepper into a small bowl, and beat with a fork until the ingredients are evenly combined.
Place the rib rack on a platter, and pour the marinade from the bowl over it, rubbing it into the meat with your fingertips or brushing it on with a pastry brush. Allow to stand at room temperature for at least 1 hour, occasionally turning the rack, to allow the fragrance and flavor of the marinade to sink into the meat.
Preheat the broiler 15 minutes before you are ready to grill the ribs. If using charcoal, allow it time to form a full coating of white ash.
Place the broiler pan—or the grilling rack, if it is adjustable—about 8 inches away from the source of heat. Put the spareribs on the pan or grill, brushing them with what remains of the marinade in the platter. Cook for 25 minutes, turning the rack 3 or 4 times. The meat should be juicily tender, but well done, not pink. Serve at once when done.