For a quick and easy side dish or light main meal during the week, try this straightforward Instant Pot recipe for orzo with fresh spinach and portobello mushrooms.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 4 hrs 40 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons light brown sugar
- 2 tablespoons sea salt
- 1 tablespoon ground white pepper
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 1 ½ teaspoons dried lemon peel
- ½ teaspoon ground apple pie spice
- 2 racks Smithfield extra tender pork back ribs, membrane removed
- 1 tablespoon vegetable oil, or as needed
- 1 handful hickory or apple wood chips for smoking, soaked in water and drained (Optional)
- ¾ cup apple juice, in a spray bottle (Optional)
Instructions
- About 1 hour before smoking, combine brown 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 vegetable oil and sprinkle with lemon-pepper rub. Set aside at room temperature for 1 hour.
- Heat a charcoal or gas grill for indirect cooking at 230 to 250 degrees F (110 to 120 degrees C). Add drained wood chips.
- Place ribs, meaty-side down, onto the preheated grill over a drip pan and cook for 2 hours. Spray both sides of ribs with apple juice. If using a charcoal grill, add about 12 coals every 45 minutes or so to maintain the temperature.
- Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 more hours over indirect heat, until very tender. Add more coals as needed to maintain the temperature for a charcoal grill. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 2670 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 736 mg |
| Dietary Fiber | 2 g |
| Protein | 147 g |
| Saturated Fat | 80 g |
| Sodium | 3327 mg |
| Sugars | 16 g |
| Fat | 218 g |
| Unsaturated Fat | 0 g |
Reviews
I used technique of simmering ribs with water, little bit of wine, and pickling spice for a couple hours. I then drained and dried the ribs, basted with apple juice and oil. Then topped with dry rub of brown sugar, apple pie spice, and club house lemon pepper. I still sit for a couple hours then barbecued for 30 minutes basting often with apple juice mixture.
Aaaammmmmazzzziiinnngggggg!!!
The best lemon pepper ribs I’ve tasted! These ribs are perfect for those that are looking for a rib recipe that doesn’t have sauce slathered all over them. I used soaked apple wood chips for the smoking.