1-Hour Baked Garlic & Rosemary Pork Ribs Recipe (3 Ingredients) by Donna John
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Ready for a rib recipe that's going to rock all your senses? When Daniel Mancini posted this rosemary and garlic ribs recipe, my menu changed for that night. Being from Texas, we eat barbecued ribs and smoked ribs, but after making this baked recipe my rib game changed. This pork rib recipe is quick and easy – and they smell heavenly. I mean heavenly. When pork ribs go on sale, I stock the freezer just for this recipe.
The low-sodium pork ribs are rubbed on both sides with olive oil and the seasoned with salt and pepper. Now comes the flavor. The gluten-free ribs are now rubbed all over with lots of garlic and fresh rosemary. Be generous! The ready-for-the-oven ribs are baked for about one hour. They are tender, juicy and packed with incredible flavor.
Serve these baked pork ribs for dinner with your favorite side dishes. I like asparagus, broccoli, broccolini or roasted brussels sprouts. And you can't go wrong with a grain or mashed potatoes. While you're enjoying these juicy baked ribs, read about the health benefits of rosemary and the health benefits of garlic.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour and 5 minutes
Servings: 6
Ingredients
- 1 rack baby back ribs or pork spareribs, silverskin removed and at room temperature
- 1 large sprig fresh rosemary, needles removed and minced
- 5 large cloves garlic, minced (or more if you love garlic)
- olive oil
Recipe Notes
- Be generous when seasoning these ribs. They can take it!
- Make sure your ribs are at room temperature before baking. Set them on the counter at least 30 minutes before you start the recipe. This helps them cook faster.
Here's how to make it:
- Put the ribs on an aluminum foil-lined baking sheet. Rub both sides of the ribs with olive oil. Season both sides with kosher salt and pepper. Rub the garlic and rosemary all over the top of the ribs. Be generous!
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Cook in a preheated 375-degree F oven for an hour or until cooked through and browned. Allow ribs to rest 10 minutes before cutting.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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