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:
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
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.