Ingredients
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)
Directions
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
ENJOY!
YOU MAY LIKE ALSO…..
- A party recipe par excellence , with unparalleled flavor
- The second this touched my tongue, I was hooked forever
- Pimento cheese sauce
- Roasted Parmesan Creamed Onions
- Chicken Bacon Ranch Potato Bake
- SKINNY CHICKEN BROCCOLI CASSEROLE
- Grandma’s Peach Cobbler Pie
- Pork Chop with Baked Potatoes
- Mississippi Sin Deep
- Homemade Lasagna
- ITALIAN DRUNKEN NOODLES
- I’m finding it difficult to fathom that this recipe can be achieved with only
- Cinna-bun Cake
- Whenever I make this for dinner, everyone is cleaning off their plates
- chicken and balls
- Good Ole Fashion Mac and Cheese
- Biscuits and Gravy Casserole
- Philly Cheese Steak Casserole
- Classic potato pancakes
- Cowboy Meatloaf and Potato Casserole
- Bacon Wrapped Chicken Tenders
- Mexican Taco Lasagna
- Cheese Steak Quesadillas
- Air fried lemon pepper baby back ribs
- BAKED CAJUN SHRIMP
- Spicy Southern fried chicken
- Peach Cobbler Cheesecake
- Cheesesteak Croissants
- SHRIMP COBB SALAD
- Southern Fried Chicken Gizzards
- PARMESAN CRUSTED CHICKEN
- Smothered Chicken with Creamed Spinach, Bacon, Mushrooms