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These pork ribs are baked in the oven until tender and falling off the bone. No fuss, and so delicious! With a simple lemon herb marinade (I am not fancy for overly sweet, thick, or sweet bbq sauce. If you find this marinade is too light, feel free to use your favourite sauce, like autentic Argentinian chimichurri, Japanese teriyaki, Cantonese plum or hoisin sauce, or just a simple spice rub), these pork ribs came out just perfect. You can also char them under the broil before serving if you wish.
Lemon Herb Marinade

1-1.2 kg Pork ribs (baby back, or spareribs)
Lemon wedges, for serving
Salad greens, for serving
Roasted squashes, for serving
150 ml Homemade beef stock
1 tbsp Olive oil
Zest of 1/2 lemon
Juice of 1/2 lemon
2 Garlic cloves, minced
1 tbsp Fresh parsley, finely chopped
1/2 tbsp Fresh sage, finely chopped
1/2 tbsp Fresh rosemary, finely chopped
1/2 tbsp Fresh thyme, finely chopped
1/3 tsp Salt

To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag. Transfer the pork ribs to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for at least 2 hours or overnight to marinate, the longer the better.
Pre-heat the oven to 180C/350F. Place the marinated pork ribs into a baking tray and pour over the marinade. Cover the...