Line a baking pan with parchment paper.

In a small bowl, whisk together the olive oil, honey, balsamic, grated garlic, tomato basil sauce, rosemary, paprika, salt and pepper.

Place the ribs meat side down on the prepared baking pan, separated by at least 2 inches. 

Brush the sauce a quarter of the sauce over the ribs, then turn them over and brush another quarter the to coat the other side. Allow to sit in the fridge, uncovered, for 2 to 3 hours, or overnight, to marinade. 

Preheat the oven to 375°F. Bake the ribs, uncovered, for 8 minutes. Turn them over and bake for an additional 7 minutes. Then, without opening the oven door, turn down the heat to 225°F and allow the ribs to keep cooking for 2 hours. (You don’t need to wait for the oven to reach 225°F before you start timing this part.)

Remove the ribs from the oven, and brush with remaining sauce, coating both sides well. Place back in the oven and continue to bake for two more hours. The meat will be pulling away from the bone and the ribs may have fallen apart. This means they’re tender and delicious! 

At this point, switch to using your grill and preheat it to high heat. Otherwise, take the ribs out of the oven and preheat the broiler to 450°F. 

Place the ribs directly on the grill or place the baking pan back in the preheated oven and baste with the sauce drippings from the pan. Flip after 3 to 4 minutes, or once the ribs are nicely caramelized on the outside. Baste them again, flip them, baste again with the sauce drippings and cook for 3–5 minutes on the other side, until both sides are caramelized. Remove from oven and arrange on a serving platter Serve immediately.

If there happen to be any leftover ribs (highly unlikely), they can be stored in an airtight container in the fridge for up to 3 days.