0 Pat the ribs dry with paper towels.
16 Place them on a cutting board and trim away any thick outer fat and silver skin to prevent a gummy texture when cooked. Slice the rack into individual ribs.
15 Line your cutting board with plastic wrap. Arrange the ribs neatly on top, then cover with another layer of plastic wrap.
14 Using the flat side of a meat pounder, gently pound each rib — especially near the thicker edges — just enough to loosen the fibers, but don’t overdo it.
12 In a large bowl, whisk together olive oil, mustard, lemon zest, lemon juice, and Worcestershire sauce. Add rosemary, mint, garlic, honey, salt, and pepper. Mix well.
13 Place ribs into the bowl and massage marinade evenly over all pieces. Cover and refrigerate for at least 2–3 hours (or overnight for a deeper flavor).Optional: For faster infusion, vacuum seal ribs with marinade for 30–60 minutes.
Cooking
Option 1: Sear on Stove + Finish on Grill
8 Heat a cast-iron or stainless steel skillet over medium-high heat until hot.
9 Add a drizzle of olive oil. Sear the ribs in batches, about 2–3 minutes per side, until browned and caramelized. Don’t overcrowd the pan.
10 Transfer seared ribs to a hot grill (medium-high, 375–400°F).
7 Grill for 5–7 minutes per side until cooked through, slightly charred, and juicy. Let rest 5 minutes before serving.
Option 2: Oven-Baked Ribs (Easy Method)
4 Preheat oven to 400°F.
3 Place marinated ribs on a foil-lined baking tray, bone sidedown.
2 Bake uncovered for 20–25 minutes, until golden on top and cooked through. For juicier ribs, tent with foil for the first 15 minutes, then uncover to finish.
1 Rest 5–10 minutes before slicing.
