1/4 c. Garlic Olive Oil
1/4 c. honey
1/4 c. Cherry Balsamic
Juice and zest from 1 lemon
4 tsp. Metropolitan Chef Rosemary Rub
1 Tbsp. smoked paprika
2 tsp sea salt
2 tsp. cracked black pepper
2 racks of pork ribs (back or side, 3-4 lbs total)
Line a baking pan with parchment paper. In a small bowl, whisk together the Garlic Olive Oil, honey, Cherry Balsamic, lemon juice and zest, herbs, paprika, and salt and pepper. Place the ribs meat side down on the prepared baking pan, separated by at least 2 inches. You might need two baking pans and two racks in the oven. If this is the case, rotate the pans top to bottom when you first baste the ribs about halfway through roasting to ensure even cooking. Pour half the marinade over the ribs, then turn them over and pour the remaining marinade over them. Allow to sit in the fridge, uncovered, for 2 -3 hours, or overnight to marinate. Preheat the oven to 375F. Bake the ribs, uncovered for 5 minutes. Without opening the oven door, reduce the heat to 275 F and allow the ribs to keep cooking for 1 1/2 hours.
Baste the ribs in the marinade juices at the bottom of the pan, flip them over and baste again with the marinade. Bake another 30 minutes. Baste and bake 30 minutes again.