Best 2 Lemon Pepper Rubbed Back Ribs Recipes

**Lemon Pepper Rubbed Back Ribs: A Tangy, Savory, and Fall-Off-the-Bone Delight**

Prepare to tantalize your taste buds with the delectable Lemon Pepper Rubbed Back Ribs, a dish that seamlessly blends tangy citrus flavors with a savory pepper kick. This recipe takes you on a culinary journey, transforming ordinary pork ribs into a mouthwatering masterpiece. But that's not all; this article also features an array of tempting rib recipes that cater to diverse palates and preferences. From the classic BBQ Ribs, boasting a smoky and sweet glaze, to the spicy and succulent Korean BBQ Ribs, each recipe promises a unique and unforgettable taste experience. Whether you prefer a traditional or an adventurous flavor profile, this article has something for every rib enthusiast. Get ready to fire up your grill and embark on a lip-smacking adventure with our curated collection of rib recipes.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON PEPPER BONELESS PORK COUNTRY STYLE RIBS WITH BACON

Lemon Pepper Boneless Pork Country Style Ribs With Bacon image

This is such an easy recipe, I hated to post but it is so tender and time saving. Some of the simplest recipes are the best. Country ribs have quite a bit of meat on them.

Provided by Montana Heart Song

Categories Pork

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs boneless pork county style ribs
8 -10 slices thick sliced lean bacon
1 tablespoon mccormick all seasoning
1 -2 tablespoon tone's lemon pepper
Pam cooking spray
aluminum foil

Steps:

Spray a glass 8 X 10 flat dish with pam.
Preheat oven to 375*.
Place the bonless country style ribs in the glass dish.
Sprinkle the top with All Seasoning.
Then Sprinkle the Lemon Pepper all over, tops and sides.
Lay the bacon strips over the top of the ribs.
Push the ribs together so the bacon strips cover all of the ribs.
Sprinkle Lemon Pepper over the slices of bacon.
Cover tightly with alumimum foil.
Cook for 45 minutes. Then Peek, should be fork tender, if not a few minutes longer.
I wrap up medium potatoes, coat with margarine, foil and cook at the same time. Serve with Coleslaw, or other Salad.
I have never had any leftovers. There is something about the flavor of lemon pepper and bacon with pork that is tantalizing to the taste buds.

Nutrition Facts : Calories 48.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 7.2, Sodium 88.8, Carbohydrate 0.1, Protein 1.2

SALT AND PEPPER SPARE RIBS

Salt and Pepper Spare Ribs image

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 7h25m

Yield 8

Number Of Ingredients 8

Ingredients

4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

Steps:

Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
Stir Dijon mustard and vinegar together in a small bowl.
Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g

Tips:

Choose high-quality back ribs: Look for ribs that are meaty and well-marbled, with a good balance of fat and meat.
Prepare the ribs properly: Remove the membrane from the back of the ribs to help the rub adhere better and ensure even cooking.
Use a flavorful rub: Combine a mixture of spices, herbs, and citrus zest to create a flavorful rub that will enhance the taste of the ribs.
Cook the ribs at a low temperature: Slow cooking at a low temperature will help the ribs become tender and fall off the bone.
Baste the ribs: Basting the ribs with a mixture of butter, vinegar, and lemon juice will keep them moist and add additional flavor.
Let the ribs rest before serving: Allow the ribs to rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Lemon pepper rubbed back ribs are a delicious and flavorful dish that is perfect for any occasion. With a crispy outer layer and tender, fall-off-the-bone meat, these ribs are sure to be a hit with your family and friends. By following these tips and tricks, you can create the perfect lemon pepper rubbed back ribs that will tantalize your taste buds and leave you craving more.