First, prepare the rack of ribs. Remove the membrane from the ribs. To remove the membrane, slide a knife under the membrane (which is a white film layer) on the backside of a rack of ribs and then pull the membrane off with your fingers.

Massage the kosher salt and pepper into the ribs and set aside.

Make the rib marinade. Add all of the ingredients for the rib marinade to a bowl and whisk until combined.

Transfer the ribs to a gallon-sized bag or a 9x13-inch pan. Pour the marinade over the ribs. Be sure the ribs are covered in marinade. Flip the ribs meat side down, cover, and refrigerate the ribs for at least 1 hour or overnight for more tender and flavorful ribs.