Pat the spare ribs completely dry with paper towels—this helps the marinade adhere better to the meat. Carefully peel away the thin membrane from the back of the ribs using a paper towel for grip; this allows the flavors to penetrate deeper into the meat. Lay the ribs flat in a large baking dish or shallow container.

In a medium bowl, whisk together the soy sauce, apple cider vinegar, and olive oil to create an emulsified base. Add the minced fresh garlic, ketchup, and brown sugar, stirring until the sugar dissolves completely and the mixture is well combined. This wet base carries the liquid flavor components that will penetrate the meat quickly.

Add the garlic powder, onion powder, lemon zest, salt, and black pepper to the wet marinade mixture from Step 2, whisking until all the dry seasonings are fully incorporated and no lumps remain. I like to taste a small spoonful on the tip of my finger to ensure the balance of salty, tangy, and sweet flavors is right before committing to the ribs—adjust salt or vinegar if needed.

Pour the complete marinade mixture over the prepared ribs in the baking dish, making sure they're evenly coated and partially submerged. Cover the dish with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 60 minutes for deeper flavor penetration. I typically go for the full hour when I have the time—the longer soak really lets those aromatics work into the meat.

Remove the ribs from the refrigerator and transfer them to a cutting board or baking sheet. Let them rest at room temperature for 10-15 minutes before cooking—this helps them cook more evenly. Reserve the marinade if you plan to use it as a basting liquid or sauce while cooking.