Marinate the Ribs:
In a large bowl, mix 1 cup of orange juice, the juice and zest of 1 lemon, 1/2 cup of Belva Caldo olive oil, 1/2 cup of dry white wine, 2 tablespoons of chopped oregano, 2 tablespoons of chopped basil, 1 tablespoon of chopped Calabrian chilis, and 4-6 chopped garlic cloves. Stir in 1/4 cup of honey, and season with salt and pepper to taste.

Place the 2 racks of baby back ribs in a large resealable bag or a deep dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal or cover, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Prepare the Sauce:
In a saucepan, heat 1/4 cup of Belva Fredo olive oil over medium heat. Add 1/2 chopped onion, 1 tablespoon of chopped Calabrian chilis, and 2-4 chopped garlic cloves. Cook until the onion is translucent.

Stir in 1/2 cup of pomegranate molasses, 1/4 cup of orange juice, 1 tablespoon of honey, and 2 tablespoons of lemon juice. Bring to a simmer and cook for 10 minutes. Season with salt and pepper. Let the sauce cool and blend it until smooth if a smoother consistency is desired.

Grill the Ribs:
Preheat your grill to medium heat. Remove the ribs from the marinade, shaking off excess.
Place the ribs on the grill, and cook for about 1-1.5 hours, turning occasionally until the ribs are cooked through and tender. Brush the ribs with the sauce during the last 20 minutes of grilling.

Prepare the Garnish:
In a small bowl, mix 2 tablespoons of chopped almonds, 2 tablespoons of chopped pine nuts, 1 tablespoon of toasted sesame seeds, and 2 tablespoons of chopped herbs (basil and oregano). Add 1 tablespoon of your favorite BBQ rub or dry spice mix.

Serve:
Once the ribs are cooked, remove them from the grill and let them rest for a few minutes.
Cut the ribs between the bones, arrange them on a serving platter, and generously drizzle with the remaining sauce.
Sprinkle the nut and herb garnish over the top of the ribs.