In a small bowl, whisk together the olive oil, honey, lemon zest, lemon juice, onion, cloves, thyme, oregano, rosemary, salt, and pepper. Set aside.
Trim off any excess fat from the ribs.
Take a pairing knife and insert it in the corner of the ribs, between the membrane and the bone. Use your fingers to separate the membrane slightly, then use a paper towel to grasp onto the membrane and peel it off.
Slice the rack into individual ribs and place in a large bowl. Cover with dressing and massage into the meat. Cover and let sit on the counter for one hour to come to room temperature.
When the hour is up, preheat oven to 275 degrees.
Place the ribs on a foil-lined baking sheet in a single layer. Fold the sides of the foil up.
Cover with another sheet of foil and fold over to create a pouch.
Place pan on the center rack of the oven for three and a half hours.
When the ribs are almost done, make the honey glaze by combining the honey and lemon juice in a small bowl and whisk together.
Remove ribs from oven.
Brush ribs with honey glaze.
Optional step: Broil the ribs on high for three minutes after glazing.