Barbecued Ribs with Roast Garlic

Preparation info

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

This is the easiest barbecue, and it’s absolutely delicious. If you have never eaten roasted garlic, you will be amazed at how sweet and subtle it is. When the pork ribs come off the grill, the soft cooked flesh of the garlic is squeezed out of the bulbs and rubbed all over the meat and onto thick bread slices like butter.


  • spareribs, at least 1 pound per person
  • salt and freshly ground black pepper to taste
  • several whole heads of garlic, about


About an hour before cooking, season the ribs with the salt and pepper, then leave them on a platter to come to room temperature. Prepare a wood, charcoal, or gas grill for cooking. A gas grill should be set low and allowed to warm up. Coals should, be just ashen, totally gray but glowing orange from within.

Place the unpeeled garlic among the coals and the ribs on the grill, directly o