Step 1

Remove the membrane from the ribs: Put the ribs on a cutting board with the meaty side down and run a knife under the opaque layer of tissue to separate it from the meat and bones. Once you have begun to loosen the membrane, you should be able to use your fingers to peel it all up as one piece. Make sure to take time to do this step; it’s the key to getting the tenderest fall-off-the-bone ribs

Step 2

In a food processor or blender, combine the lemon zest and juice, olive oil, onion, salt, garlic, herbs and honey. Blend until a thick paste has formed. Place the ribs in a large Ziploc bag or container and pour the marinade over top. Allow to marinate in the fridge for a minimum of 6 hours but preferably overnight.

Step 3

Preheat the oven to 150º Celsius (300º Fahrenheit). Lay 1 sheet of tin foil on the base of a baking sheet. Place the ribs side by side onto the lined tray and then lay another sheet of tin foil on top, folding in the sides so that the juices will be well contained.

Step 4

While the ribs are cooking make the salsa verde by combining all of the ingredients in a food processor and pulsing until broken down into a chunky consistency. Set aside in the fridge until ready to serve.

Step 5

Bake the ribs in the oven for 2 hours, flipping half way through cooking. After two hours the ribs should be tender, to gently brown them you can turn the temperature up to 400ºF (200º C), remove the top layer of tin foil and grill for 10 minutes until they begin to brown in colour or transfer the ribs to the barbecue and grill on medium high heat for 3 to 4 minutes per side until brown.

Step 6

Cut the ribs into pieces and serve warm topped with salsa verde