Combine all of the ingredients except for the ribs. Quickly blitz them in a food processor or blender.
Reserve ⅓ of the marinade and set it aside. Massage the remaining marinade all over the ribs and allow the meat to marinate in the fridge for at least an hour.
Preheat the oven to 350 degrees.
Remove the ribs from the fridge and allow them to come to room temperature for about 15 minutes.
Place the ribs fat side up on a parchment-covered sheet pan and place the ThermoPro thermometer probe in the thickest part of the meat, setting the desired temperature to 190 degrees.
Bake for 20 minutes before flipping the meat over and spreading on a third of the marinade. Flip again after 20 minutes and spread on another portion of the marinade.
Loosely cover the meat with foil and bake for another 30-40 minutes.
Increase the oven temperature to 400 degrees and continue roasting until the internal temperature of the meat reaches about 190 degrees, or until the meat can be removed fairly easily with a fork.
Allow the meat to rest for 10-15 minutes before cutting and enjoying.
