Air Fried Lemon Pepper Ribs

This delicious air-fried lemon pepper baby back ribs recipe delivers tender, juicy meat with a zesty flavor profile. The combination of citrus brightness and black pepper heat creates a perfect balance that will have your guests asking for the recipe.

I first made these ribs for a summer backyard gathering when my smoker broke down. They were such a hit that they've now become our go-to method for making ribs even when all our equipment is working perfectly.

Ingredients

• Racks of ribs: Fresh from a quality butcher or meat counter provides the best flavor foundation
• Onion powder: Adds subtle sweetness without overwhelming the dish
• Black pepper: Provides essential heat that balances the citrus notes
• Lemon or lime zest: Delivers intense citrus flavor without added acidity
• Sugar: Helps with caramelization and balances the sour citrus components
• Salt: Enhances all flavors and helps tenderize the meat through the dry brining process
• Garlic: Both chopped and shredded creates layers of aromatic flavor
• Hot water: Helps create the perfect environment for tenderizing

Step-by-Step Instructions

Prepare the Ribs:

Thoroughly wash and pat dry the ribs, removing any excess moisture that would prevent proper browning. Make sure to remove the membrane from the back of the ribs if your butcher hasn't already done this for you.

Create the Dry Brine:

Combine all dry brine ingredients in a small bowl until thoroughly mixed. The combination of salt, sugar, and aromatics will penetrate the meat overnight, creating depth of flavor throughout the ribs.

Apply the Brine:

Sprinkle the dry brine mixture generously over all surfaces of the ribs, ensuring complete coverage. Use your hands to gently massage the mixture into the meat for maximum flavor penetration.

Overnight Rest:

Place the seasoned ribs on a tray in the refrigerator uncovered overnight. The uncovered rest allows the surface to dry slightly, creating better browning while the flavors develop throughout the meat.

Preheat and Prepare:

Preheat your oven to broil at 550 degrees. While heating, slice the whole racks into individual ribs for faster and more even cooking.

Initial Browning:

Coat the individual ribs lightly with oil and arrange on a sheet pan. Broil each of the two largest sides for approximately 8 minutes per side until golden. This creates flavor through the Maillard reaction.

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My favorite part of this recipe is collecting those precious pan drippings after broiling. What might seem like something to discard becomes the foundation for an incredible sauce that takes these ribs from good to unforgettable. My family now keeps a jar of this sauce in the refrigerator for other dishes too.

Air Fryer Adaptation

For cooking these ribs in an air fryer, you'll want to maintain the same preparation steps through the overnight brining. Preheat your air fryer to 380°F and arrange the individual ribs in a single layer with slight space between each piece for air circulation. Cook for approximately 12 minutes, turning halfway through. You may need to work in batches depending on your air fryer size. The advantage here is even faster cooking and potentially crispier exterior while maintaining juicy meat inside.

Make-Ahead Options

These ribs are perfect for prepping ahead of time. You can complete the dry brining step up to two days in advance, keeping the ribs uncovered in the refrigerator. This actually intensifies the flavor development. You can also fully cook the ribs and refrigerate for up to three days before reheating. To reheat, place in a 300°F oven covered with foil for about 15 minutes until warmed through, then finish with a quick broil to restore the crispy exterior.

Sauce Variations

While the lemon pepper sauce in this recipe is outstanding, you can create variations that still complement the citrus notes in the ribs. Try adding a tablespoon of honey for a sweeter profile, or incorporate a teaspoon of soy sauce for umami depth. For heat lovers, a teaspoon of red pepper flakes or a dash of hot sauce transforms the sauce into a spicy citrus glaze. Whatever variation you choose, always use those valuable pan drippings as your base for maximum flavor.

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Serving Suggestions

These ribs pair beautifully with lighter sides that complement rather than compete with their bold flavor. Consider serving with a crisp coleslaw dressed with a vinaigrette rather than mayo for contrasting texture and freshness. Grilled corn on the cob brushed with herb butter makes an excellent companion, as does a simple arugula salad with lemon vinaigrette. For a complete meal, add roasted fingerling potatoes tossed with herbs and garlic.

Frequently Asked Questions

→ How do I infuse flavor into the ribs?

Apply a dry brine of onion powder, black pepper, lemon zest, sugar, and salt to the ribs and let them sit uncovered in the fridge overnight.

→ What’s the purpose of broiling the ribs?

Broiling the ribs helps develop a golden, slightly crispy exterior while locking in moisture.

→ How do I make the lemon pepper sauce?

The sauce is made from pan drippings combined with fresh lemon juice, black pepper, chopped garlic, and a touch of sugar for balance.

→ Can I use lime instead of lemon?

Yes, lime zest and juice are excellent substitutes for lemon in this recipe, providing a similar tangy flavor.

→ How do I ensure even cooking in the air fryer?

Slice the ribs into individual pieces before air frying and arrange them in a single layer for consistent cooking.