Print Recipe
4.34 from 3 votes

Lemon & Herb Ribs


  • 2 racks of ribs
  • 1 tbsp lemon zest
  • 1/4 cup olive oil
  • 1 medium onion grated
  • 3 tbsp lemon juice
  • 2 cloves garlic
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 2 tbsp parsley
  • 1 tbsp sage
  • 1/2 tbsp honey (omit for Whole30)


  • In a food processor or blender, combine the lemon zest and juice, olive oil, onion, 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.
  • Preheat the oven to 150 degrees Celsius (300 degrees 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.
  • 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 1) turn the temperature up to 200 degrees, remove the top layer of tin foil and grill for 10 minutes until they begin to brown in colour or 2) transfer the ribs to the barbecue and grill on medium high heat for 3 to 4 minutes per side until brown.
  • Cut the ribs into pieces and serve warm.