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
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.
