Lemon Pepper Ribs with Honey Mustard Dip

There’s something instantly satisfying about ribs that deliver big flavour without the big effort, and these Lemon Pepper Back Ribs do exactly that. The air fryer gives them that crave-worthy crispness in a fraction of the time, locking in all the zesty lemon-pepper seasoning while keeping the meat juicy. A few quick steps and you’ve got ribs that feel bright, bold, and wonderfully snackable. The real fun comes when you pair them with a BeeMaid Honey mustard dipping sauce. The honey smooths out the mustard’s sharpness, creating a dip that’s tangy, sweet, and ridiculously good with every crunchy bite. It’s an easy, crowd-pleasing recipe that brings together fresh citrus, peppery heat, and a touch of natural sweetness.

Gluten Free

Nut Free

Ingredients

Air Fryer Lemon Pepper Ribs

2 Racks

Pork Back Ribs

1 Tbsp

Canola Oil

1/4 Cup

Lemon Pepper Seasoning

Honey Mustard Dip

1/4 Cup

BeeMaid Honey

1/4 Cup

Dijon Mustard

1/2 Cup

Mayonnaise

1 Tbsp

Apple Cider Vinegar

1/2 Tsp

Garlic Powder

To Taste

Salt and Pepper

Directions

For the ribs:
1. Lift and peel membrane from the back of each rack of ribs.
2. With sharp knife, slice ribs into single rib servings.
3. Pat ribs with paper towel to remove excess moisture; place ribs in large bowl.
4. Drizzle ribs with oil and sprinkle with seasoning; turn or toss to coat.
5. If required, preheat air fryer to 300°F according to manufacturer’s instructions.
6. Arrange ribs in air fryer basket in a single layer with space in between for air circulation. Do not overlap or stack.
7. Cook ribs, in batches, for about 30 minutes*; use tongs to turn halfway through the cooking time.
8. Check for tenderness after the initial cooking phase. If needed, turn ribs and continue to cook in 2-minute increments until they reach the desired colour and doneness.
9. Remove ribs to clean plate or platter and cover with foil to keep warm. Repeat with remaining ribs.
10. Serve ribs with Honey Mustard Dip.
*Cooking time may need to be adjusted depending on the meatiness of the ribs.

For the dip:
1. In medium bowl, whisk mayonnaise with honey, mustards, vinegar and garlic powder until well combined and smooth.
2. Season with salt and pepper according to taste.
3. Serve immediately or store and refrigerate in an airtight container for up to 5 days.

Serves 4-6
Prep time = 20 mins.
Cooking time for each batch of ribs was about 30 mins.