These are my simple weeknight baby back ribs. You can season the ribs the night before, or even first thing in the morning, then cook them quickly on the grill. I love to serve them with Panzanella.
Grilled Baby Back Ribs
2 racks baby back ribs, about 4 to 5 pounds, total
Freshly ground black pepper
1/4 cup extra virgin olive oil
1 lemon, cut into quarters
1 small bunch fresh marjoram
Pat ribs dry with paper towels and season very generously on both sides with salt and pepper and rub with olive oil. Cover the bottom of a baking dish deep enough to hold both racks with 1/3 of the marjoram sprigs. Place one rack of ribs in the dish, cover with 1/3 of the sprigs and top with the second rack of ribs. Place remaining marjoram sprigs on top of the ribs, cover dish with plastic wrap and refrigerate for 8 hours or overnight.
Preheat a gas grill to medium, or prepare a charcoal grill for indirect cooking. Allow ribs to sit at room temperature for 30 minutes. Grill ribs directly on grates, meaty side down first, turning using long handled tongs, until cooked through, 7 to 10 minutes per side. If flare ups occur move ribs to a cooler part of the grill. Once cooked, allow ribs to rest on a cutting board for 10 minutes.
Cut ribs and serve on a platter with lemon wedges.
If it’s a rainy night roast ribs in a 450 F oven on a half-sheet pan lined with foil (place the marjoram sprigs under the racks) for 35 to 40 minutes until the ribs are cooked through and golden brown. If you like your ribs with a bit more char finish them under a hot broiler.
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