Air Fried Lemon Pepper Baby Back Ribs


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)


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 the oven to broil at 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.

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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