PREFERABLY A DAY BEFORE COOKING, PEEL AND ROUGHLY CHOP THE GARLIC CLOVES. STRIP THE NEEDLES OFF THE ROSEMARY SPRIGS AND THE LEAVES FROM THE THYME SPRIGS.
DRY THE RIBS WITH A PAPER TOWEL AND LAY IN THE BOTTOM OF A LARGE ROASTING PAN.
SALT AND PEPPER GENEROUSLY. SQUEEZE THE LEMON JUICE OVER THE RIBS. SCATTER WITH THE CHOPPED GARLIC AND FRESH HERBS. FILM WITH OLIVE OIL.
MARINATE THE RIBS FOR A FEW HOURS AT ROOM TEMPERATURE OR OVERNIGHT.
WHEN YOU'RE READY TO COOK, PREHEAT THE OVEN TO 300ยบ.
REMOVE THE RIBS FROM THE ROASTING PAN AND WIPE OFF THE MARINADE INTO A BOWL.
FILL THE ROASTING PAN WITH 2 INCHES OF WATER AND SET ON THE LOWEST RACK IN YOUR OVEN.
DRAPE THE RIBS ON THE RACK ABOVE IT.
ROAST THE RIBS FOR 1 1/2 TO 2 HOURS, BASTING WITH THE MARINADE EVERY 20 MINUTES OR SO.
WHEN THE RIB ARE EASILY PIERCED WITH A FORK AND GOLDEN BROWN, REMOVE FROM THE OVEN AND SET ON A WARM SERVING PLATTER.
LET THEM REST FOR 15 MINUTES BEFORE CUTTING INTO INDIVIDUAL RIBS.
SERVE WITH LEMON WEDGES.
SERVES 4
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