Grilled Backribs with Roasted Garlic Gremolata

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Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Servings: 4


  • 1
    Good Nature® Pork Loin Backribs, membrane removed
  • 4 cloves
    garlic, minced
  • 2 tbsp
    lemon juice
  • 2 tbsp
    olive oil
  • 1 tsp
    kosher salt
  • ½ tsp
    freshly ground black pepper

  • 6 cloves
    garlic, peeled
  • ⅓ cup
    olive oil
  • ⅓ cup
    flat leaf parsley, chopped
  • 1 tbsp
    lemon zest
  • ½ tsp
    kosher salt
  • ½ tsp
    freshly ground black pepper
  • 1 pinch
    red pepper flakes

Preheat oven to 325°F.

In a small bowl, combine the garlic, lemon juice, olive oil, salt, and pepper. Rub the mixture onto the pork and place pork on a large roasting pan or rimmed sheet pan; cover with foil and wrap tightly. Bake 2 to 2 ½ hours or until meat begins to pull away from the bone and the bones have a dried appearance.

While the ribs are cooking, begin the gremolata. In a small baking dish, combine the garlic cloves and oil. Cover and bake 35 to 40 minutes or until garlic is soft and golden. Let cool and then strain, reserving both the oil and the garlic. Finely chop the garlic (some will be crispy and some will be soft) and stir into the garlic oil; add the parsley, lemon zest, salt, pepper, and red pepper flakes.

Preheat grill or broiler to high.

Grill the ribs until crispy and dark, about 5 minutes per side, brushing with some of the gremolata while cooking. Cut ribs apart, drizzle with the remaining roasted garlic gremolata, sprinkle with more salt and serve.

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