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1
Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon.
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2
Place lemons in microwave-safe bowl (such as souffle dish).
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3
Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes.
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4
Uncover and cool lemons 15 minutes.
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5
Cut lemons in half.
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6
Squeeze juice into strainer set over small bowl; reserve juice.
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7
Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
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8
Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste.
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9
Generously smear paste on both sides of baby back ribs.
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10
Arrange ribs, meaty side up, on 2 large rimmed baking sheets.
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11
Cover with plastic wrap and refrigerate overnight.
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12
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350F.
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13
Scrape some of marinade off ribs.
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14
Place baking sheets with ribs in oven.
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15
Bake ribs 30 minutes.
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16
Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer.
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17
Let ribs stand 15 minutes.
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18
Transfer to work surface and cut racks between bones into individual ribs.
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19
Pile ribs onto platter and serve.
