1. Tear off the bottom layer of the ribs. If the ribs are not broken or broken, they can be removed with a sharp blade;
2. Drill holes on the ribs;
3. Reverse the ribs and pierce holes on the other side;
4. In a large bowl, put basil, rosemary, oregano, thyme, cumin and black pepper first, rub evenly with your hands, and don't put salty seasonings first, because salt will not tighten the texture of the meat;
5. Fold the ribs into two layers and place them in a compact box, and store them in the refrigerator overnight;
6. Add lemon, pepper, salt and refined salt before baking, rub it with your hands and put it on the baking tray;
7. Wrap the surface of the roasting pan with tin foil so that the moisture will not run off during roasting. Try to keep the moisture of the meat at 400-425F for 30 minutes;
8. Use a clip to open the tin foil, use a barbecue probe to probe the 180F which is cooked or use a knife to cut the thickest part of the meat to see if the meat is cooked, then use Broil (on the heat) low level, 8-12 minutes to roast the back of the meat , Roast until deep golden brown;
9. Then use the tongs to reverse the meat and use the same method to roast the front side of the roast until it is deep golden brown.
Tips:1. Spices can be put according to your own preference, can be reduced or increased according to the original formula, and the amount is not strictly regulated.
2. When grilling the ribs for the first time, cover the grill with tin foil for two reasons. First, it is easier to keep the moisture in the meat, and second, to keep the moisture in the meat so that the meat is not fired;
3. Don't leave the oven for too long when grilling meat on fire, because it is easy to burn the meat over fire.
