Air fried lemon pepper baby back ribs

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For the dry brine

2 racks ribs

1 tablespoon onion powder

1 tablespoon black pepper

1 tablespoon lemon or lime zest

1 tablespoon sugar

1 tablespoon salt

For the lemon pepper sauce

Pan drippings

1 tablespoon chopped garlic

1 teaspoon shredded garlic

2 teaspoon lemon/lime zest

1-2 large lemon (juice)

1 teaspoon black pepper

2 teaspoon sugar

Additional ingredients

1 cup hot water

1 ½ tablespoon oil

(Oil for frying)


Instructions for Oven braising

Wash and pat dry the ribs

Combine all the ingredients for the dry brine and sprinkle over the ribs evenly back and front

Place on a tray in the refrigerator overnight uncovered

Preheat oven to broil 550 degrees

Slice the whole rack of ribs into individual ribs

Lay the ribs in a sheet pan and coat lightly with 1 ½ tablespoon of oil

Place in the oven and broil the two large sides until slightly golden about 8 minutes per side

Reduce oven heat to 325, pour the 1 cup of hot water over the ribs, cover tightly with foil and let it cook for two hours or until fork tender

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Once done pour off the liquid (discarding any excess oil)

Reduce the drippings with shredded and chopped garlic, lemon/lime zest, and juice black pepper and sugar. Reduce until it is a rich glaze.

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