Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page



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 

¼ cup extra virgin olive oil  
1 tablespoon garlic chopped
Black pepper, ground fresh very fine from the mill
1 tablespoon fresh rosemary leaves chopped very fine
            Or    2 teaspoons dried, chopped
A 3-pound rack of pork spareribs in one piece                       

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.