Limoncello Pepper Ribs Recipe
Slow-cooked pork ribs in a limoncello, lemon, and black pepper marinade, green onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribs & Marinade
Finishing & Garnish
Method
Ribs & Marinade
- 1
Prep the ribs
If the ribs have a silver skin (membrane) on the bone side, remove it: slide a thin spatula under the membrane at one end, lift and grip with a paper towel, and peel it off. Pat ribs dry with paper towels.
- 2
Make the marinade
In a bowl, whisk together limoncello, fresh lemon juice, lemon zest, soy sauce, honey, olive oil, freshly cracked black pepper, kosher salt, and minced garlic until honey is dissolved and mixture is well combined.
- 3
Marinate
Place ribs in a large resealable bag or a shallow dish. Pour marinade over the ribs, turning to coat thoroughly. Press out excess air and seal (or cover). Refrigerate at least 4 hours, preferably overnight, turning once or twice so marinade distributes evenly.
- 4
Preheat and prepare for slow cooking
When ready to cook, remove ribs from refrigerator and let sit at room temperature 30 minutes. Preheat oven to 275°F (135°C). Line a large roasting pan with foil for easier cleanup.
- 5
Slow-cook the ribs
Place ribs bone-side down in the roasting pan. Pour any remaining marinade over the ribs. Cover tightly with foil. Roast in the preheated oven until very tender, about 2.5 to 3 hours for 3 lbs of baby back ribs (check after 2.5 hours). Ribs should be pulling back from the bone and easily pierced with a fork.
Finishing & Garnish
- 6
Reduce reserved juices (optional)
Carefully pour the pan juices into a small saucepan, skim any excess fat, and simmer over medium heat until slightly reduced and glossy, about 4–6 minutes. Taste and adjust with a teaspoon of lemon juice if needed to brighten.
- 7
Glaze and brown
Increase oven temperature to 425°F (220°C) or preheat a broiler. Remove foil from the ribs and brush the top with melted unsalted butter. If you have the reduced pan juices, brush a thin layer over the ribs as well. Return to oven uncovered and roast or broil 5–8 minutes until edges caramelize and surface is glossy—watch carefully to avoid burning.
- 8
Rest and finish
Remove ribs from oven and let rest 5 minutes. Squeeze extra lemon juice over the ribs, sprinkle with a little additional cracked black pepper to taste, and scatter thinly sliced green onions and chopped parsley over the top. Serve with lemon slices on the side.
- 9
Serve
Cut between bones into individual portions or serve as larger shareable slabs. Provide extra napkins: these are share plates intended for casual passing.