1/4 cup lightly packed lemon zest, from about 4 medium lemons
6 cloves garlic, chopped
2 tablespoons kosher salt
4 teaspoons paprika
2 teaspoons freshly ground black pepper
1/4 teaspoon ground allspice
2 full racks baby back ribs, about 5 pounds
Remove the thin skin that lines the back of each rib and discard. Place remaining ingredients in a small bowl and stir to combine. Coat ribs evenly with rub on both sides, cover and refrigerate overnight.
Heat the oven to 350°F and arrange rack in lower and upper third of oven. While oven is heating line 2 baking sheets with foil and place ribs in a single layer on baking sheets. Cover tightly with foil and set aside until oven is hot.
Bake ribs 45 minutes, then remove the foil and rotate pans. Bake another 45 minutes or until tender and browned.