Remove thin layer of membrane from the bone side of the ribs. Use a paper towel to grab the edge of the membrane then pull away. Repeat until you have removed all traces of the membrane.
Mix together rosemary, garlic, salt, black pepper, lemon zest and juice and olive oil.
Smear or brush rosemary mixture over both sides of each rack of ribs.
Arrange ribs on a cooking sheet pan and place in a preheated oven at 375.
Cook until meat becomes golden and noticeably shrinks away from the bones.
Allow to rest for 10 minutes then cut ribs into riblets.
For added crispness place riblets back on the cooking sheet pan and under the broiler on a high heat until the edges crisp.
Serve immediately.