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Garlic Rosemary Wedges with BBQ Pork Back Ribs




 RS Garlic and Rosemary Pot Wedges

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Featuring Restaurant Style Garlic & Rosemary Wedges


4 cupsRestaurant Style Garlic & Rosemary Wedges
3 racksPork back ribs, see note
1½ cupsGochujang sauce, see note
2 cupsWatermelon, diced
1 cupMango, ripe, diced
¼ cupRed onion, fine diced
2 tbspFresh cilantro, finely chopped
1 tbspFresh lime juice
1 tspHoney
2 pinchSalt


  1. Preheat oven to 450˚F.
  2. Place Restaurant Style Garlic & Rosemary Wedges single layer on a non-stick baking sheet and place on the center rack for 10 minutes.
  3. Turn and cook for another 8 minutes (or until desired crispness).
  4. Pre-heat BBQ and brush all debris clean from BBQ racks.
  5. Remove racks of ribs from the wrapping/packaging and lay on a baking sheet. Discard the packaging and allow any excess sauce to drain off.
  6. Place watermelon, mango, red onion and cilantro in a mixing bowl and gently mix.
  7. Season with salt and add the lime juice and honey. Mix gently and set aside.
  8. Ribs should be cooked for 4 minutes per side with a quarter turn half way.

    Note: depending on your BBQ this may require more time. Cook until moisture is bubbling out from the centre of the rib bone.
  9. Sauce the ribs with the gochujang on both sides and cook again for 2 minutes per side with a quarter turn half way.

    Note: Remove using the tongs supporting the underside of the bones; use only mild pressure on top.
  10. Shingle the ribs over the wedges and serve with the watermelon mango salsa.
  11. Garnish with any remaining cilantro and serve.

    Note: ribs can be purchased cooked and frozen for use in this recipe; alternately, substitute your home rib recipe. 

    Note: pre-cooked ribs should be completely thawed and rested at room temperature for an hour before use. 

    Note: Gochujang is a sauce made from (Korean) chili paste and comes in different heat intensities.


 Serves – 3 to 4