Step 1

Lift and peel membrane from the back of each rack of ribs.

Step 2

With sharp knife, slice ribs into single rib servings.

Step 3

In extra-large resealable bag, combine remaining ingredients except second amount of lemon zest and seat salt.

Step 4

Add ribs to bag with marinade; seal bag. Massage gently until all sides of ribs are coated with marinade. Refrigerate 6-8 hours or overnight.

Step 5

Preheat oven to 325˚F. Arrange ribs in single layer on a rimmed, parchment or foil lined baking sheet; do not overlap ribs. Cover loosely with foil and roast 45 minutes.

Step 6

Remove foil, drain excess cooking liquid and roast ribs an additional 45 minutes or until nicely browned, turning once.

Step 7

Remove ribs from oven and arrange on serving platter.

Step 8

Sprinkle with second amount of lemon zest and a few pinches of sea salt. Serve immediately.