When you combine the bold citrus of lemon pepper seasoning with the smoky richness of baby back ribs, you get a dish that’s punchy, savory, and absolutely addictive. These Air-Fried Lemon Pepper Ribs bring the zing—with a crispy caramelized edge—thanks to a flavorful dry brine and a zesty garlic-citrus glaze.
They’re oven-broiled or air-fried, which means you skip the smoker or grill but still get juicy, tender ribs with a beautiful golden crust.
Why You’ll Love This Recipe
✅ Air-fried or oven-friendly – No grill? No problem.
✅ Crispy, juicy, tangy – Layers of flavor from dry brine to sauce.
✅ Quick to cook – With a dry brine overnight, broiling takes under 20 minutes.
✅ Perfect for gatherings – Serve as finger food or a main course.
Ingredients
For the Dry Brine:
- 2 racks baby back ribs
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tbsp lemon or lime zest
- 1 tbsp sugar
- 1 tbsp salt
For the Lemon Pepper Sauce:
- Pan drippings (from broiling or air-frying)
- 1 tbsp chopped garlic
- 1 tsp shredded garlic (for texture and kick)
- 2 tsp lemon or lime zest
- Juice of 1–2 large lemons
- 1 tsp black pepper
- 2 tsp sugar
Additional:
- 1 cup hot water (to help loosen pan drippings)
- 1½ tbsp neutral oil (plus more if air frying)
Instructions
🔪 Step 1: Dry Brine the Ribs
- Prep the ribs: Wash and pat the ribs dry with paper towels.
- Make the dry brine: In a small bowl, combine the onion powder, black pepper, lemon/lime zest, sugar, and salt.
- Season: Sprinkle the dry brine mixture all over both sides of the ribs.
- Refrigerate: Place ribs on a tray, uncovered, and refrigerate overnight. This allows the seasoning to penetrate and helps dry out the surface for better browning.
🔥 Step 2: Broil or Air Fry
Option 1: Broil in the Oven
- Preheat your oven to 550°F (broil setting).
- Slice racks into individual ribs for more even cooking.
- Place ribs on a sheet pan and coat lightly with 1½ tbsp oil.
- Broil ribs for about 8 minutes per side, or until golden and slightly charred on the edges.
Option 2: Air Fry
- Preheat air fryer to 400°F (200°C).
- Lightly oil the ribs and cook in batches for 10–12 minutes, flipping halfway, until browned and cooked through.
✅ Tip: Internal temp should reach at least 190°F (88°C) for fall-off-the-bone tenderness.
🍋 Step 3: Make the Lemon Pepper Sauce
- After cooking, collect pan drippings and mix with 1 cup of hot water to loosen.
- In a saucepan, sauté chopped and shredded garlic in a bit of oil until fragrant.
- Add in the lemon zest, lemon juice, black pepper, sugar, and the deglazed pan juices.
- Simmer until reduced and slightly thickened.
🧡 Step 4: Serve and Enjoy
Toss the ribs in the warm lemon pepper sauce or brush it over just before serving. Garnish with extra zest or chopped herbs if desired.
Serve with:
- Crispy roasted potatoes
- Cornbread
- Slaw or a citrusy salad
- Extra lemon wedges for brightness
Make It Your Own
- Spicy kick? Add crushed red pepper flakes to the sauce.
- Grill option: After broiling, finish ribs on a grill for smoky depth.
- No zest? Use lemon pepper seasoning, but adjust salt accordingly.
- Boneless ribs or chicken wings? This method works beautifully.
Storage & Reheating
- Store: Keep leftover ribs in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in an air fryer at 350°F or oven at 375°F until heated through. Add a splash of water or sauce to retain moisture.
Final Thoughts
These Air-Fried Lemon Pepper Baby Back Ribs are everything: tender, crispy-edged, citrusy, and just the right amount of sweet and savory. With an easy dry brine and a punchy lemon garlic glaze, this recipe turns humble ribs into a crave-worthy showstopper—perfect for parties, weeknight indulgence, or game day feasting.
🧄🍋🔥 Try it and tell us—did you lick your fingers clean? Let us know in the comments below, and don’t forget to pin or share if you loved it!