Mix the zest and lemon juice with the extra virgin olive oil, keeping a little aside. Season with pepper, finely chopped garlic, chopped herbs. Dip the ribs in the marinade, cover and leave them cool for at least an hour.
Meanwhile, put the onions in a bowl and sprinkle with wine and 1 tablespoon of sugar. Leave them like this for half an hour. Sauté in a pan over medium heat, adding the rest of the sugar. Caramelize, salt, and keep aside.
Heat a large pan
Heat a large pan with the remaining oil, then blanch the ribs. With a kitchen brush dress them with their own marinade. Add the onions to complete the cooking together with the meat, which in all needs about 10 minutes. Season with salt and pepper, and serve.