LEMON PEPPER RIBS
Provided by JF Burman
Yield 2 to 4 portions
Number Of Ingredients 24
Steps:
- Preheat your grill for indirect cooking; Place an aluminum drip pan filled with water under the grate and pour a chimney of hot coals alongside to separate the two cooking zones;
- Mix all Lemon Pepper Rub ingredients in a bowl and set aside;
- Using a butter knife and a folded paper towel, remove the membrane under each rack of ribs by inserting the knife between the membrane and one of the bones, use the paper towel to get a better grip on the membrane and remove it completely; Brush the ribs with yellow mustard and season both side with the lemon pepper rub;
- Place the ribs on the grill for indirect cooking and toss a handful of wood chips onto hot coals for smoking; Cook for 1h30 to 2h at about 350°F.
- Prepare the Lemon Pepper BBQ Sauce while the ribs are cooking; First, sauté the garlic in canola oil until golden brown then add all remaining ingredients and simmer for 20 minutes;
- You know the ribs are done when the meat have shrunk of about 1 inch from the bones; Glaze the ribs with lemon pepper bbq sauce and sear over high heat for 1 minutes per side.
LEMON PEPPER RUBBED BACK RIBS
Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g
LEMON-PEPPER SALT RUB
Provided by Melissa Hamilton
Categories Low Fat Vegetarian Low Cal Backyard BBQ Lemon Spice Vegan Bon Appétit
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Finely crush whole black peppercorns in a spice mill. Transfer to a small bowl; stir in lemon zest and kosher salt. Rub seasoning between your fingertips to break up any clumps of zest. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
JERK MARINADE SEASONING RUB
This is a blend of more than 12 herbs and spices combined in a delicious array of spicy superb-ness! Cinnamon, thyme, cayenne pepper, garlic, onion, allspice, and so much more is so good that you will never buy a store-bought version of jerk seasoning again!
Provided by awakenedone
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a bowl.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 53.3 g, Fat 4.5 g, Fiber 13.5 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 3991.2 mg, Sugar 19.2 g
OVEN BAKED DRY RUB BABY BACK RIBS
EatSimpleFood.com This meaty oven baked dry rubbed pork baby back ribs recipe is tender, easy to make, and full of flavor & spices. You can also use this recipe for St. Louis Style Ribs. Bake at 275F for 2 ½ - 3 hours on a foil lined sheet pan.
Provided by beckie
Categories Main Dish
Time 3h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 275F and line a baking sheet with aluminum foil.
- Mix all dry ingredients together in a bowl.
- Peel off any tough membrane that is on the bony side of the ribs if it's not done already (using paper towels makes this easier because fat is slippery).
- Lay ribs on a lined pan with the meat side up (bone side down) and evenly sprinkle / rub spice mixture over top of the ribs (you may have spice rub left - save it for next time).
- Bake uncovered ~2 1/2 - 3 hours or until ribs are fork tender. Happy finger lickin' rib eatin'! Beckie
Nutrition Facts : Calories 684 calories, Sugar 0.3 g, Sodium 957.1 mg, Fat 48.2 g, SaturatedFat 18 g, TransFat 2.6 g, Carbohydrate 3.5 g, Fiber 1.3 g, Protein 60.3 g, Cholesterol 202.5 mg
LEMON PEPPER BONELESS PORK COUNTRY STYLE RIBS WITH BACON
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
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
LEMON GARLIC SHORT RIBS
Make and share this Lemon Garlic Short Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 9h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the lemon zest, oil, oregano, rosemary, garlic, red pepper flakes, and salt together in a small bowl.
- Rub the mixture over the meat until it is well coated; cover and refrigerate for at least 4 hours but preferably overnight.
- Remove meat from refrigerator at least 30 minutes before sauteing.
- Heat a large skillet over med-high heat; add beef a few pieces at a time and saute until browned on all sides; remove the meat to the insert of a 5- to 7-quart slow cooker.
- Add the wine and beef broth to the skillet and scrape up the browned bits on the bottom of the pan.
- Transfer the liquid to the slow cooker; cover and cook on high for 3 1/2 to 4 hours or on low for 8 hours.
- Remove the beef from the slow cooker and cover with foil.
- Let meat rest for 10-15 minutes.
- Skim off any fat from the sauce, then taste and adjust the seasoning.
- Serve the beef with the sauce spooned over the top.
Nutrition Facts : Calories 2077.1, Fat 191.9, SaturatedFat 81.4, Cholesterol 388, Sodium 976.9, Carbohydrate 2.8, Fiber 0.4, Sugar 0.2, Protein 74.3
FALL OFF THE BONE BABY BACK RIBS - COWBOY KENT ROLLINS
Provided by Alisa Podgaynaya
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the seasonings for the dry rub mixture and set aside.
- Turn the ribs so the bone is facing up. Slip a knife under the first rib and remove the membrane. This is easiest done when the ribs are well chilled and with a paper towel.
- Rub both side of the ribs with lime juice. Generously season both sides with the dry rub mixture and rub in well. Cover and place in the icebox for 4 to 6 hours, or overnight.
- Remove the ribs from the icebox about 40 minutes before cooking. Meanwhile, preheat the oven to 300 degrees F.
- Place a wire rack in a large casserole dish or pan. Place the ribs on the wire rack. Pour enough of the chicken broth or water in the pan until it nearly reaches the bottom of the ribs. Be sure not to pour the liquid on top of the ribs.
- Cover with foil and bake for 2 hours.
- Remove the ribs from the oven and sprinkle the meat side with the additional brown sugar. Place the ribs on a hot and well oiled grill. Grill until browned, turning as needed.
- Remove from the grill and sprinkle with additional brown sugar, if desired. Let rest 5 minutes. Serve.
LEMON PEPPER RUBBED BACK RIBS
Slowly grilled pork back ribs rubbed with a lemon-pepper will star at your next summer barbecue.
Provided by Smithfield®
Categories Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 2670.4 calories, Carbohydrate 19.6 g, Cholesterol 736.1 mg, Fat 218 g, Fiber 1.6 g, Protein 147.1 g, SaturatedFat 79.9 g, Sodium 3327.4 mg, Sugar 15.6 g
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