Preheat oven to 375ºF. Season the ribs with Lawry’s Seasoned Salt and garlic powder.

Heat a roaster over medium-high heat. Add ribs and sear for 5 to 8 minutes per side. The underside of the ribs won’t have much contact with the pan, but try to sear as much as the surfaces as possible. Remove racks from pan and set aside in a second large roaster or large aluminum pan.

Add oil to the same roasting pan and saute onion until soft and translucent, about 7 to 10 minutes.

Add wine (Merlot is preferable, but any red you like to drink is fine).

Using a wooden spoon, scrape the bottom of the pan, forcing the flavor from searing the meat into the wine sauce. Bring to a simmer and let sauce reduce for 5 minutes, or until slightly thickened.

Pour wine sauce over ribs. Cover tightly with aluminum foil. Roast for 1 hour. To test for doneness, stick a fork deep near the connecting bones, it’s ready if the juices run clear. At this point, it can be left uncovered and cooked an additional 15 minutes. Let ribs rest 15 minutes before serving.

When ready to serve, using a sharp knife, slice down length of ribs. When encountering connecting bones, take care to follow the curvature and cut around. The rack is much prettier whole, so you may want to do the carving at the table. Serve with wine reduction as a glaze or dipping sauce.

In a large saucepan, combine pan juices with remaining wine.

Simmer over high heat until sauce is reduced by half.

Season with salt and pepper.