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:
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.
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.
