BBQ Country-Style Ribs
Tasty country-style ribs coated with your favorite BBQ sauce and twice-baked until tender.
Tasty country-style ribs coated with your favorite BBQ sauce and twice-baked until tender.
I use this, particularly in the winter when the outdoor grill is off limits. It is fantastic. For those of you who may not know the difference, "country style ribs" refers to the cut of meat not the manner of preparation. There are three types of "ribs". Spare ribs which come from the belly, baby back which come from the loin, and country style which are no actually ribs and are cut from the blade end of the loin. Country style ribs have by far and away much more meat and very little if any bone. And it is precisely the extra marbling and meat that allows them to cook so long. If you tried this and the meat was too dry, you probably used the wrong cut. If you are dead certain you used the proper cut, you might try a simple light to moderate brining solution for 12-24 hrs. But I've never had this method let me down. And don't reserve this for BBQ. Use it with any sauce you like... cranberry, marinaded asian, etc... The important ingredient in this method is the proper cut of meat.Read More
I use this, particularly in the winter when the outdoor grill is off limits. It is fantastic. For those of you who may not know the difference, "country style ribs" refers to the cut of meat not the manner of preparation. There are three types of "ribs". Spare ribs which come from the belly, baby back which come from the loin, and country style which are no actually ribs and are cut from the blade end of the loin. Country style ribs have by far and away much more meat and very little if any bone. And it is precisely the extra marbling and meat that allows them to cook so long. If you tried this and the meat was too dry, you probably used the wrong cut. If you are dead certain you used the proper cut, you might try a simple light to moderate brining solution for 12-24 hrs. But I've never had this method let me down. And don't reserve this for BBQ. Use it with any sauce you like... cranberry, marinaded asian, etc... The important ingredient in this method is the proper cut of meat.
Okay, can I just say...Y-U-M?!?!?!?!?!?!?! These ribs were absolutely delicious! My local store had the country style pork ribs on sale, so I stocked up my freezer, and boy am I glad I did now that I have this great recipe!!! My husband absolutely loved them as well! Instead of just the ribs with BBQ sauce poured over them (which isn't a bad thing!), the tender meat had this subtle taste of garlic and lemon going all through it! I used a large non-stick roasting pan, so that each rib wasn't touching. I rubbed them generously with kosher salt and minced garlic (from the jar, gotta love convenience) all over. I ended up using about 3 or 4 lemons, and layed lemon slices so that they covered the ribs completely. Baked at 250 for about 2 and a 1/2 hours, then took the lemon OFF, poured Head Country BBQ sauce (the absolute BEST!) all over them, and baked for a little over an hour at 225 degrees. I cannot express how delicious they were, and I am VERY much looking forward to the leftovers tonight! This is now the only way I will prepare pork ribs! Oh, and make sure and serve a little extra BBQ sauce warmed up on the side...especially if you LOVE it as much as I do!!!
Good Lord these ribs were awesome! Everyone in my house loved them. I had 2 pans so I cooked them at 325 for 2 hours covered with aluminum foil. After 2 hours I drained the juice and covered the ribs with BBQ sauce. I turned the temp down to 275 and left the foil on for another 30 minutes. I then removed the foil for 20 minutes to let the sauce thicken. So a total of 2 hours and 50 minutes. The ribs fell off the bone! I also used tenderizer, minced garlic, fresh lemon (which I squeezed over the ribs) and sliced onions. Oh, I did not add water. If you use the right ribs and keep them covered, you should not have a problem with dry ribs. The amount of juice that I had to drain was more than plenty to make a gravy.
This is a nice, easy recipe that will yield tender meat. I did not have lemon - so I just sprinkled ribs (liberally) with garlic salt, and baked in a shallow baking pan (uncovered) for 2 full hours at 250 degrees. I drained the juice off, added the bbq sauce, and continued cooking for another full hour. The meat was delicious and VERY tender. Really good recipe!
My family is CRAZY about these ribs. I've made it three times now and suggest you bake an hour longer at 250, remove the lemon slices and then bake for the final hour w/bbq sauce. Perfection! They were then fall-off-the bone tender!
I did these in the crock pot adding a 1/2 can of diet coke with lemon. I KNOW, it sounds odd, but EVERY time I add a coke to meat, no matter what the cut, it turns out tender. And for as cheap as these ribs were (got em' on sale) they turned out sooooooo good. I put them on high in the crock pot (I have a 5 quart) at 2 p.m. and they were falling off of the bone by 6 p.m. (my crock pot cooks faster for an unknown reason). Thanks Glenda, I will pick up this cut a little more often! :)
I thought this recipe was excellent. I seasoned my ribs with garlic powder and salt & pepper first. I also let them cook an extra half hour. They were SO tender, my husband was surprised. He doesn't usually like country ribs because they end up so tough....now I know the secret. Thank you!
I've been preparing this dish for probably 30 years and they turn out perfect as long as I COVER them tightly with aluminum foil the first 2 1/2 hours @ 250 deg. Uncover and turn oven up to 400-425 deg. for the last half hour and coat with the bbq sauce a couple of times. It gives the bbq sauce a nice glazey finish. Such a guilty pleasure these ribs are, lol. This recipe is very good as is but sometimes we like these a little bit spicier and I will coat the pork ribs with good blackening spices and brown sugar before covering and baking. This also gives the bbq a nice flavor.
These were great! At last, a rib recipe that really works! Mine always came out dry, chewy or greasy. In my version of this recipe, I baked the ribs with the garlic and lemon covered at 300 for 2 hours, drained off the juice & removed the lemon, added the BBQ sauce. Back in the oven for 1/2 hour then remove foil cover and increased temp to 425 for 15 minutes to make 'em sticky. Two lbs of ribs fed two people. Next time, will double that.
Really good..after reading many reviews before preparing this recipe I would only comment that if your ribs are very large or thick cut, it is going to take longer to cook than the recipe states. My ribs were very large so I allowed an extra hour for the initial baking time and they turned out great. Check them before you put the sauce on. If they are still tough and the juices look reddish....recover and continue to bake awhile longer.
Simple, and very, very good! I was asked to make it again the following week. I covered the ribs in garlic powder, salt and pepper. Then I added 1/2 cup water mixed with a tsp liquid smoke. Covered with foil and baked them at 275 for two hours. Drained, then smothered them in BBQ sauce, (we like Sweet Baby Ray's Honey & Brown Sugar) then baked them for another hour uncovered at 275. PERFECT!!!!
Absolutely delicious! I decided to put my own spin on this recipe combining multiple suggestions from other reviews. Here is what I used: 1.5lbs country style ribs, 2 TBS Worcester sauce, 2 TBS soy sauce, 1 TBS lemon juice, 2 TBS minced garlic, 1 TBS garlic/onion grill rub. I combined all of the ingredients and then baked the ribs in a glass container for three hours on 250 with 1/4" water and 1 TBS coke in the bottom of the container wrapped tightly in foil. I then drained and covered them in sweet baby rays and baked at 450 for about 20 mins which gave the ribs a nice thick glaze.
Those that rated this 5 stars and then said they covered their ribs with foil are not rating the recipe as is. I thought these should be covered but the recipe did not say to do so therefore I didn't...I just checked and it looks like we are having extremely dry ribs for dinner.
If you can't get 'em in Memphis (my favorite place on the planet for ribs) and you're not about to fire up the charcoal grill on a week night when Hubs doesn't feel like it, these ribs can somewhat satisfy the urge. Not the real deal, but it works. I used neither the lemon, nor the garlic or water, choosing instead to just slather the ribs with barbecue sauce, then covering the pan tightly with foil before baking them. I removed the foil, then finished cooking them as directed in the recipe. I swear the kitchen smelled just like the Memphis airport when I hop off the plane - mmmmmm. (I used Jim Neely's Interstate Barbecue Sauce straight from Memphis, which might have had something to do with that) I won't hesitate to make these again! (Lining the baking pan with aluminum foil makes clean-up a breeze!)
These were really awesome. I made a rub to start using brown sugar 2 spoons, chili powder 1 spoon, kosher salt 1 spoon, cayenne just a bit, and garlic powder 1 spoon. I didnt use the lemon or garlic since i used the rub, and I covered the pan. After the first 2 hours I used barbque sauce then drizzled a bit of honey over them. Amazing, and even making the rub only added about 5 min to the prep, if I had the option I would of let the rub sit on them for a couple hours or overnight, but worked great even though I rubbed them about 15 min before they went in the oven.
This yielded the most tender ribs I've ever had!! I seasoned the ribs first with a little salt, pepper and garlic powder and then I baked very meaty country style ribs for 2 hours covered with foil. Drained off the grease and then poured a WHOLE bottle of Bullseye Barbecue Sauce and covered with foil. Returned them to the oven and baked another 70 minutes. The meat was soo tender-it was falling apart in the sauce. This is an AWESOME way to cook an inexpensive cut of meat that yields such tender results. I will definitely fix this one again.
These ribs were absolutely delicious! I followed the recipe just as written (how can you rate a recipe if you make a lot of changes to it?) and they turned out so moist, tender, and delicious! I'll be making this one again!
I used a combination of several of the suggestions in the reviews. I seasoned the ribs with celery salt salt and pepper. I used the worschester,soy sauce, lemon juice marinate I saw on one review. I used the minced garlic and also used minced onion and lemon slices, cooked in a covered shallow glass baking dish at 300 degrees for three hours and then poured off the juice, pour on the barbeque sauce and recovered and cook for another 20 minutes and then uncovered and cook another 30 minutes. The ribs were delicious, and very tender. I will definitely make this dish again.
I've never had luck when making ribs. They always came out so tough. My husband would never finish his food when I would make ribs. Tonight, after trying this recipe, he wiped his plate clean! He freaked upon the first bite! He told me that I have to use this recipe from now on. Thank you so SO much for posting this. We love ribs, and now we don't have to go out to get some. We can now have them at home. =) PS, I broiled them for 10 minutes at the end to get that "grilled" textured.
Awesome! I always boiled the ribs first, then baked with BBQ sauce but decided to try something different since I had time. I also covered the bottom of the baking pan with foil and a little water. Instead of lemon slices (had none), I rolled the ribs in lemon juice, then smothered with some minced garlic, pepper, and Montreal Steak seasoning. Baked @ 250 for 1-1/2 hours, then removed foil, slathered with Jack Daniels BBQ Sauce,and baked another 45 minutes at 250. Very tender and moist, too. I wonder two things about those who had problems: First, did your ribs have bones? I've always heard that boneless pork is very dry and sometimes tough. The second is that perhaps they were packed too tight in the pan. I spread my 4 ribs out so they weren't touching and they cooked just fine. Just a couple of thoughts.
As with any recipe calling for bottled BBQ make sure to use really good stuff, makes a huge difference! :) I love my sweet baby ray's. :) This was a great recipe that was very well received tonight. I didn't have lemons so I sprinkled on some lemon juice along with the minced garlic in place and they came out great! :)
The recipe as it's written does NOT work. You *need* to cover the ribs, otherwise they will be extremely dry, and you need to cook them at a higher temp for the first hour or two (300ish) otherwise they will be raw in the middle, not a pleasant combo. I'm a fan of brisket (which is a good 5-6 hour commitment), so I am familiar with slow cooking in my oven. I was wary about not being told to cover the ribs, and after the first hour I checked. The ribs were not cooked...at all...even the slightest bit, but there was a thin dry crust that was forming. I immediately added some water to the bottom of my pan, covered tightly with foil, and cooked at 300 for an additional 2 hours (total of 3 for the first step). After that, the ribs were resurrected and I was able to sauce them up (Stubbs Hickory Bourbon)and finish cooking, eating and enjoying them.
Really good recipe and so simple. Please don't leave out the lemon... it makes the dish. The pulp disintegrates and the softened peel is left. I eat the peel with the meat and it creates a tangy sweet contrast that is wonderful. Yum! I did have to cook mine longer for it to break down and tenderize... another 30 minutes at an increased temp of 300. That probably is because I kept a lid on mine the entire time. I used Sweet Baby Ray's bbq sauce.
When I read this recipe, my first thought was uhh, lemon? But, I wanted a way to cook my ribs and then just finish them off quickly on the grill outside, so I cover them with chopped garlic and lemon slices, cover the pan with foil, put the ribs in the oven for 3 hours at 250 without touching them, then take them outside and grill them for about 5 minutes on each side. Then I quickly brush with BBQ sauce and let them go another minute or so on each side. Fabulous. Love the subtle taste of garlic and lemon which still comes through, even after putting on the BBQ sauce. And, they are extremely tender and I don't have to run in and out in the heat to keep turning them. Love em!
I've followed the directions exactly on this, and I've used the following alternate mehod: no lemon, but covered bottom of large roaster w/ water. 350 degrees, covered for 1.5 hr, then drain fat and add bbq, cook another 30 min. uncovered. Both methods worked well. I think I prefer no lemon, but it was fine with it. I like the alternate cooking temp and time because it gets done faster, and is plenty tender.
I've FINALLY found the PERFECT and most EASY recipe! Wanted fall-apart ribs cuz I got home late, have too many people that like different sauces - UGH! I made these meaty, country-style ribs but changed just a few things; heated oven to 350 degrees F, sing-layered ribs in glass pan, topped with minced garlic & thin slices of lemon but ADDED about 2 capfuls of vinegar at the bottom of pan. Did NOT use salt or pepper as I didn't want the ribs dry. Covered tightly w/foil. Baked for 2.5 hrs and lifted foil to bake another 30 minutes. Ribs were tender, juicy and fell apart with a fork. Served "naked" to my children who decided to use their own favorite sauces. The most popular being the white bbq sauce on this site. The meat was stand-alone AMAZING. Will use this again and again. Thank you!
Slow cooked and very tender. I was leary when I read put the lemons over the ribs. Well, the results were wonderful. I followed the recipe with the exception of using homemade barbeque sauce (Grandpa Crotts BBQ Sauce - from AR) instead of a bottled brand. We have ribs quite often and I will be using this method again. I did bake the 2 hours at 250 degrees, drained the grease and baked another hour at 200 degrees. I served this with 'Healthy Potato Salad' and 'Asparagus w/Cranberries & Pine Nuts', both AR recipes.
I followed the ingredients and cooking times as written. I asked our butcher to select the best ribs..... ribs that he would take home to cook. The lemon imparts the perfect flavor (not to strong) into the ribs. I liked the mild garlic flavor, too. I covered the ribs for the first two hours, then uncovered them for the last hour. These were the BEST and EASIEST ribs I have ever made. I will throw away all the other recipes that I have and just use this one from now on. Bravo to Coolundrprsr!
This did not turn out well for me at all! The recipe specified 10 country style ribs but not really the size, thickness, or weight, which is important. The first time I had to cook them about twice as long and the second time even longer than that after adding the sauce, as they were not done in the middle in the time specified. I bought the boneless ribs at a bulk store and they were quite large. They also had about 1/2" thick piece of fat on the bottom of each piece I did not see when I purchased it. I don't know if that is normal? But, they were still country style ribs, which I have made before. My meat ended up being like "dry pork chops," with "large unedible rubbery pieces of fat," and a sauce that did not seem to get absorbed into the meat. I expected tender pork from the recipe and loved how few ingredients were listed. But, the end result was pork to dry and hard to eat, and it ended up a waste of money as it was unsalvageable and unfortunately got tossed out.
Man, these were great! I had country spare ribs and no idea what to do with them. I only had 1 lb, so I had to alter the recipe a bit. I seasoned them with salt and pepper, rubbed the minced garlic in and squeezed some lemon juice on top since I didn't have actual lemon slices. I covered with foil and cooked 2 hours @ 250 degrees. Removed foil, decreased to 200 degrees and added about 1/4 cup Sweet Baby Ray's sauce on each piece for last hour. Tender, moist and delicious!!
These were great. I followed some of the review suggestions. I baked 4 large bone-in country style ribs at 250 for 2 hours with tin foil covering. I then scraped off most of the garlic and poured all the drippings out. Put on 18oz of Sweet Baby Ray's Original over the top. Covered about for about 1/2 hour after turning up to 275. I then removed the tin foil and baked, turned a couple times, for about another 45 minutes. These were so delicious and will make these again and again. Thanks so much for a great recipe!
These turned out GREAT! I used the jarred minced garlic and fresh lemon slices to cook them on 300 for 2hours! I did cover the pan in foil and I did put a little water in the bottom as well. After 2 hours I removed the foil, removed the lemons, and drained the pan of its juices. I then covered them with sweet baby rays and cooked them on 275 for an additional hour. These were large country ribs and came out good and tender!!
Not a big fan of lemon meat but the acid helps to tenderize. To achieve the same result I marinated country style pork ribs in a shot of whiskey and a half can of beer for a full day. I cooked them a little lower and slower. 250 for 2 1/2 hours, drained them and bbq soaked them and then cooked them for another hour. Ribs were perfect
I wish my experience was the same as the 5-star reviewers. I looked forward to these all week. I cooked them for 3 hours and they weren't even close to tender. I gave them another half hour, but then it was time to eat so I had to just go with it. Very tough, had to be cut into cubes...unappetizing. I estimate they probably needed a minimum of 5 hours.
We love these! I take the advice of other reviewers and cover the ribs tightly with foil to start, and cook for as many hours as I can....then I uncover, drain, and add the sauce. Delicious and SOOO!!!! tender!
After reading 2 hours worth of reviews, I cooked the recipe as it is written except I used lemon juice over the ribs (didn't have lemons) and covered it - no water in the pan. Because my oven is not properly calibrated, I cooked at 300 degrees for 3 hrs, added the Sweet Baby Rays BBQ sauce, recovered the ribs and cooked for another hour at 250. Fall apart delicious! My husband (who doesn't care for sauce on his ribs) loved it! Thank you for posting!
I cooked these tonight and one thing is for certain, it took more than 3 hours for me to attain that fall off the bone tenderness. More like 4 1/2 and I cooked them in a roast pot, bottom covered in foil, with the lid on for the first 2 hours at 260 degrees, then took the lemon off and added the bbq sauce and cooked covered for another hour at 260 and then uncovered for 30 minutes at 300 and they were tender, but not enough. It was 30 minutes past dinner at this point, so I had to take them out. After dinner, I put them back in the over, covered and cooked for another hour at 350 and they were falling off the bone tender. In the past I have absolutely HATED this cut of pork because it was always prepared baked in the oven with a gravy and I just didnt like the taste. But now that I have this recipe, I love country style pork ribs and btw they were delish! A real winner with everyone in my family, even with them not being really tender the way I expected after reading the reviews. So I give them 5 stars for showing me a better way to cook and enjoy this simple and inexpensive cut of meat! p.s. I added my usual house seasoning to this meat: paprika, mesquite seasoning, garlic powder, reduced sodium salt, pepper, meat tenderizer and for this meat, added a touch of brown sugar, to sweeten the taste of the bbq sauce.
These Ribs are GREAT!!!...I did make an adjustment to this recipe. I boiled my Ribs on the stove top for about 1 hour and 15 minutes at 350 degree or on medium. I placed them in a large pot and cover with water. I reserve the water that I boiled Ribs in for cooking my Rice and it also speeds up the cooking time. I then removed the Ribs from the water and placed them in a baking pan and covered with BBQ sauce. I then put them in a 300 degree oven for 1 hour uncovered. They turn out just perfect!!! YUM..YUM
Gotta say that I love the taste of this very easy to make recipe. Although instead of just putting sliced lemons on top of the ribs I like to take another lemon cut into halves and squeeze the juice over the ribs. I also use the minced garlic from a jar that has that juice and I sprinkle some of that juice on the ribs as well. The taste is savory.
SOOOO yummy! We used boneless ribs and they were awesome! This is what I did. took the bottom of my broiler pan, lined with foil for easy clean up, put 1/4 cup water in bottom. put in the ribs and sprinked on garlic salt and covered with foil. Baked at 300 for 2 hrs. Drained water. covered with BBQ sauce. re-covered with foil. bake at 275 for 20 minutes. removed foil.... baked for 20 more. YUMMY! Served with Steakhouse White Bread from this site! Fantastic!!!!
WOW!!! They were absolutely FANTASTIC. I will make these over and over again. I served these with homemade mac and cheese and it was out of this world. I don't give five stars to very many dishes unless I really feel like they are over the top delicious and this get a well deserved full five star. I did use water and (covered 2 hrs uncovered 1 hr) cause I just wanted to make sure they were super moist, which they were. I also added liquid smoke to give it that smokey BBQ taste. This is the way I will be cooking my ribs from now on.
I followed the recipe exactly and after 2 hours my 6 country style ribs were almost raw. I had wrapped them in aluminum foil, and there was plenty of liquid from the lemon, but the ribs were no where near done. I won't make this again.
I make these every year you New Years dinner. My family loves them. In case you're not aware, there are two cuts of country ribs. Those that are cut from the shoulder and the ones cut from the loin. I use "country ribs" from the shoulder since it's fattier. Hence not dry. Loin country ribs are better for slow cooker. I hope this helps some of you. Happy New Year!
this recipe was so easy and so fantastic! i baked it at 225 (tightly covered, w/ a touch of broth in the pan) for 3hrs, then another hour (uncovered) basting w/bbq every 15mins or so. i also stuck them under the broiler for the last 5 mins to get them a little brown. i didnt even have the lemons on hand and its still my favourite rib recipe :)
These where sensational! I followed the advice of another and cooked at 350 degrees(mine where still slightly frozen) for 1 1/2 hours and covered with foil seasoned on one side with a little garlic powder and salt then uncovered draining the juices and added BBQ sauce for another 40 minutes. They just fall apart can't stick a fork in then without it falling apart. Delicious. Thank you!
These were great! I don't usually have any luck with ribs of any variety, so I'm so glad these turned out how they did! I took the advice of others and put a bit of water on the bottom of the pan, and covered the ribs in kosher salt, minced garlic, and fresh ground pepper before cooking in the oven at 300 for 2 hours sealed in a large roasting pan with foil. Then I drained the pan, covered the ribs in bbq sauce, and put them back in the oven for another 45 at 250. They were falling apart, it was great! Next time, I'm thinking about putting the sauce on and throwing them on the grill, just for that flavor. Great recipe, will definitely make again!
The best way to make ribs without a grill!
While these ribs take awhile to cook, they are easy to prepare and are oh so yummy. I followed the advice of another reviewer and cooked them covered for and hour and a half at 350,then I drained the grease, added honey barbeque sauce, and cooked uncovered at 375 for another half hour. I used boneless pork ribs, and they were the most tender ribs that I have ever eaten. Thanks for sharing; Mm husband was impressed and even my toddler liked it!
YUM! This turned out a lot better than I thought it would. They were so tender and the taste was great! I did it a little different. Didn't have any lemons, so I just brushed on some olive oil and rubbed in some garlic and salt. Baked in the oven for recommended time for 2 hours, covered with a glass lid. Then I took them out of the oven and put them in a cooker, covered with a bottle of Montgomery Inn BBQ Sauce & a little water and simmered them for another hour. They were so tasty! I really think that the BBQ sauce could make or break this recipe, so choose wisely. All in all, it was great and I'll definitely make it again!
I have tried this recipe three times. Here is how I got the best results: First I brine the ribs for a half hour using 1 tbsp salt and 1/4 tsp sugar per cup water. Place in a rimmed baking sheet, sprinkle liberally with your favorite seasonings or BBQ rub (I do recommend going easy on the salt here because of the brine). Add about 1/4 inch water in the bottom and seal with aluminum foil. (I don't personally care for the lemon; I think it is really only there for moisture any way.) Bake at 300 for 2 hours. Drain grease and liquids, add BBQ sauce (I like to mix Sweet Baby Ray's Cola-Q and Jack Daniels BBQ sauce), loosely replace foil and bake for another 30-45 minutes. Enjoy! I have tried this recipe without the brine, and the ribs turned out somewhat dry. I also have brined them for multiple hours and it was too salty but moist and tender. A half hour for the brine I suggest is about optimum. Food is a mixture of art and science: recipes are suggestions, not hard-fast rules (unless perhaps you're cooking a French dish). I rated this recipe highly because it was the base I used for my own version, even though I dont follow the directions to a "T." Experiment and have fun! Next I am going to try using Dr Pepper instead of water when I make these ribs.
I used boneless country ribs and they turned out super dry. I usually cover my ribs when baking them but it didn't indicate to do so so I didn't. bad move. If you're going to make these please tightly cover with foil after the first 25 minutes of baking. you'll be glad you did.
I made these when I found country ribs on sale. Didn't have a recipe but always go to allrecipes.com for anything I don't know how to cook. These were the best ribs I've had in a long time. My brother in law was practically licking the plate. This is the second time I made them & just as yummy as the first time. Thanks for this easy delicious recipe.
The flavor as good, and so easy to make, the ribs came out so tender! We loved these so much we made them again the next night. I used country style ribs. Yummy!!
This was wonderful, quick and easy! I used Sweet Baby Ray's BBQ Sauce and loved it! I cooked it a little longer, because I took a nap but it was still moist and juicy! Thanks Glenda!
This recipe is amazing with various changes (adding water and onions, omitting the lemon, etc...) But I've noticed people's comments of picking the right meat for those who's meat came out too dry...and another thing to add to that is to make sure that the bone goes across almost all of the meat. The first time I made these, they were absolutely phenomenal! The meat was so tender I couldn't believe it! I was ecstatic to make them again...only to figure out that the ribs barely had a bone attached, so when they came out of the oven they were dry. I'd have to assume that is the problem people were having with it coming out dry.
Original from 4/25/2012: Wonderfully simple and delicious. I did follow other suggestions of covering with foil, then I baked at 300 for 2 hours, then another hour uncovered with sauce. I also seasoned the meat with salt, pepper and garlic before laying the lemon on top. Definitely will do this again! Update on 2/21/2017: I did not have any lemon, so I sliced an apple. I cooked it for two hours at 250, then removed the apples, the grease, and the juice. Covered the meat with a sweet chili sauce and cooked for another 20 at 250. I then added a pan of potatoes to bake, so I turned the temp up to 350 for another 40 minutes. Still deliciously tender!
This is a great recipe for this type of pork - I cooked the first 2 hours at 300 Degrees coved and then uncovered for 45 min at 400 - Loved the lemons that was a nice touch
I made this for dinner tonight, they came out pretty good. I didn't have a lemon, so I used adobe seasoning and rub them down with garlic. I added a little bit of water at the bottom of the pan, covered them with foil. Cooked them at 300 for 2 and a half hours. Then I removed the foil and added the BBQ sauce. I put them back in the oven for another 30 min.
i absolutly loved this recipe it is simple and the ribs where so tender that they where falling off the bone i used a little bit of water instead of lemon though my hubby AND daughter loved them:)
Best ever ribs!!
Very good & easy!
I give this a 5 for method and results..I have been trying to make these ribs taste yummie and now i know what i wasnt doing..slow bake,and rebake with the BBQ sauce..I did marinate in liquid smoke over night and then added some to the water in the foil wrap..Ive always like this cut for its meatiness but up to now it has been a challenge getting them to that yummie stage..Also a good dry rub before the first baking if you like an intense flavor like i do..
I made these exactly as instructed. My adult daughter who hates lemon was very skeptical, however, she was overly complimentary about the ribs. Next time, though, I will probably up the heat a bit at the end for 15 minutes or so as we like more of a sticky sauce. Great recipe - the meatier the ribs the better.
I followed directions, except I used lemon juice instead of sliced lemons. I also covered with foil for the first two hours since the lemon sliced would have probably kept it more moist. I found them to be a bit less tender than everyone says, but it was probably because they were more meaty than most country style ribs. Will try again and cook for longer as some folks suggested. They still got rave reviews, even if they were more work to eat. Will try other sauces as well.
oh my gosh the best ribs ever. My family is inter-racial and i'm a hit
Loved it. Followed the recipe but did what some of the others did by adding a half hour to both cooking times and also used 5 country ribs (about 4 pounds). The hint of lemon in the pork was great...family really liked it. Try this with 'A very popular BBQ sauce' submitted by J.R. Neumiller. That sauce was worth making. Thanks for sharing. Will be making this again for sure.
OMG - I usually make ribs in the crock pot because I have not been very successful at making them any other way – but now I know the secret!!!!
There are so many differing reviews on this recipe that I had a hard time deciding what to do. I used 4 lbs of boneless pork country style ribs. I skipped the lemon and rubbed them with dried garlic, dried onion & pepper. I covered them with water in the bottom of the pan and baked at 250 for 2.5 hours. Next time, I'd cut that down to 2 hours max. I then uncovered & drained and put them back in for 1 hour with BBQ sauce. They turned out really well but just a bit dry because I cooked them too long. I will absolutely make these again. I think that I would cover them again for the first 2 hours but reduce cooking time and to the recipe specs. This recipe is a keeper. To those reviewing - please be sure to specify what type of rib (and bone in/out) that you used since this info is important to those weighing the cooking methods. Cheers!
I followed the recipe as is, (except seasoned with my own seasonings as well) and it didnt come out as tender as i thought it would. but after i turned the oven up to 350 and cooked it covered with foil for maybe 30 mins it was super great ill make this again for sure!
used Bottled "Sweet Baby Rays /w brown sugar" It was a little too rich, I baked it first to get some off the fat off and then put in the crock pot (with the sauce ) for rest of the day, cant remember how long, Easy and good . If I were going to be home I would have fixed whole time in oven. I could have added a little water since baby ray is really rich.
Loved these. First time ever cooking ribs and worked beautifully. I didn't have a lemon so as another reviewer suggested I used a little water in bottom of foil lined pan. I also added minced garlic (3 cloves) when I added the BBQ sauce, and luckily I tasted the BBQ (Jack Daniels master blend - new to me) so I added 1/3 cup of brown sugar also - sprinkled over the top of the sauce. I changed the oven temp (300 deg. 2 hrs, added sauce+ and then 275 deg. 40 mins.). The ribs were falling apart tender, and using foil certainly made cleanup easier.
I know I followed the steps and I've cooked ribs several times before, but I thought they were under-seasoned (and I added more of everything called for in the recipe) and very tough and dry, even though they were dripping in BBQ sauce.
So I just made these ribs (bone out) for the first time and can I just say they are AMAZING! Some of the reviews state their ribs were tough and dry, etc.. I don't know what they did differently than I did but mine were tender and juicy which actually says quite a bit since the cuts I got were less than ideal (oh well live and learn) The only things I did different were to cook the ribs covered with foil for the first two hours and then cook the remaining time uncovered with the bbq sauce on it. I will most definitely be using this method of cooking short ribs from now on with many different styles of marinades and sauces as suggested by other reviewers. Thanks to Coolundrprsr for posting! Happy eats everyone! :)
Ok, so i just snuck one of these waiting for my boyfriend to come home. Delicious! I didn't have a lemon so I used a lime, and I covered them for the first 2 hours. After draining the ribs, I raised the oven to 275, and cooked uncovered for another hour and a half. My ribs were thick cuts, so this seemed like a better option. They fell right off the bone, and were perfectly seasoned. Would make these again definitely. Hope I can hold off long enough for my boyfriend to come home before I eat them all!
What a great way to slow-cook ribs! This was so easy to prepare and cook. When I make this again, I will definitely remove the lemon slices before covering the meat with the barbecue sauce.
very good recipe...but I added my own twist to it..which I have been doing for years...I seasoned the ribs with my own dry rub then poured bbq sauce covered with foil and cooked for 2 1/2 hrs...then drained the juice and poured more bbq sauce and cooked for 30 mins with foil..then I took the foil off and cooked it for another 30 mins uncovered...The meat comes out so tender and juicy and full of flavor!!
This was great! I used teriyaki sauce instead of bbq sauce and everyone in my family thought it was amazing. (I used about 1/3 of a bottle total on about 8 large pieces, put it back in the oven for 15 minutes -- at 350F now since everyone was getting antsy to eat -- turned them, then in for only another 10-15 minutes and they were perfect!) We will definitely be having this again.
DELICIOUS!!!! I cut down the cook time to 1 1/2 hours by increasing the temp to 350. Fall off the bone, and it was absolutely wonderful!
FINALLY - I have found a keeper recipe for this type of pork ribs. These ribs will be part of a weekly meal from now on. I used Greek seasoning instead of the garlic and bottled lemon juice. Unbelievable how tender these turned out.
Turned out GOOOOOD!!!! For me being a first time rib cooker and complete amateur at cooking this was a simple recipe to follow and soo YUMMY when done. On a whim I picked up country style ribs then googled a recipe.I read a lot of the reviews from this recipe and decided to try it with out adding water. I only put salt, pepper, and freshly grated garlic( I did not have a lemon) on my 8 boneless country style ribs. Then I covered the dish with tin foil like others had suggested. I cooked it at 275(my oven has a gap and loses heat)for 2hr30min. I poured generous amounts of Country Bob's sauce over the top of each rib, cooked for 1/2hr then poured the rest of the sauce over each and cooked for another hour. My husband wants me to make more ASAP and my 7yr old even liked them!! Thank you so much for the easy recipe Coolundrprsr. Next time I will make sure to have lemon.
First time cooking ribs and they came out amazing! So tender and delicious. I followed the recipe exactly.
I just elected to use a good quality bbq sauce (Sweet Baby Ray's Hickory Brown Sugar) and didn't worry about the lemon or garlic. I adapted it for my crock pot, and basted the ribs w/ the bbq sauce, covered and cooked it on high for 5 hours, and turned to low and cooked another 2 hours. Simple and doesn't get much easier than this.
great flavor but very tough, they might have needed to be cooked longer.
I MADE THESE RIBS ON YESTERDAY AND THEY WERE TERRIFIC! I DIDN'T HAVE A LEMON ON HAND SO I OMITTED THAT PART OF THE RECIPE. I SEASONED IT WITH SEASONED SALT, BLACK PEPPER, GARLIC POWDER, ONION POWDER, ONIONS, & WORCHESTERSHIRE SAUCE. I COVERED IT WITH FOIL AND LET IT MARINATE ALL NIGHT AND THEN COOKED THEM IN THE OVEN AS SUGGESTED. IT WAS DELICIOUS!!
Loved this recipe and so did my husband and three kids. I followed the directions exactly except I didn't have fresh lemons so I used lemon juice. I will definitely be making this again.
It can't get any easier or delicious as this recipe makes a very moist and flavorful country rib.I used a Cajun seasoning salt as a rub to add a bit of spice.
There is no better way to make these big Meaty ribs. I do like to add part of a beer since my bbq sauce tends to be thick. I have done these in the oven on a very low 275 for 4-5 hours. Wow are they finger lickin GOOD!! Thank You Coolundrprsr!
These are sooooo, good you can't get enough of them you want to make them for everyone. I have made them 3 times in the last month. The only change I made was to use more lemon slices and I added 1/4 cup water
Great recipe for nice, tender bonesless country ribs
Fantastic!!!!! I didn't have lemons, so I used lemon pepper with the garlic. It was outstanding. I will make my ribs this way from now on!
I made this recipe "as is", with the exception of powdered garlic as I am allergic to fresh unless it is cooked 5-6 hours. They were great. The second time around, I made a few changes. I used lemon juice instead of sliced lemons. I have starting using lemon juice on chicken and pork because it seems to sear it and hold in the juices - even on the grill I no loger have dry meat. I also used Paul Prudhomes BBQ rub and then covered with foil. After taking off the foil and pouring off the juices, I use my family's recipe for BBQ sauce. 1/2 cup plain bbq sauce (I use kraft), 1/4 cup honey and 1/4 cup Kikoman's teriyaki glaze (make sure you get the glaze not the marinade, big difference in consistency). Super easy and makes it taste more homemade.
Great recipe! I did stick with the garlic & lemon slices but I added water to the bottom of the pan. The 1st 2 hours I cooked it in a glass cake pan cover in foil @ 300 degrees. Then I drained off the liquid & put the lemon slices off to the side of the meat, smothered the ribs in Bulls Eye BBQ sauce & put back in the oven for 45 minutes @ 250 degrees. The lemon took everyone by surprise at 1st but the guys gave it a chance & ended up saying the meat was wonderfully tender & the lemon was... different. I would make this recipe again but am curious to see how orange slices would taste rather than lemon slices.
tried this today... didnt have the lemons but i fixed it anyhow and it was very yummy.... very easy ribs to fix
Good flavor - lemon and garlic is a nice combination, but neither overwhelms the final product. The ribs were very moist and tender thanks to the slow cooking at a low temp.
Very easy. I took advice from other members and cooked the ribs for 1 hour longer - they were very tender.
good recipe if you like this cut of meat
Pretty good recipe with a few modifications. I did as others suggested and used water as I had no lemon slices. I cooked it for 2 hours at 300 with tightly wrapped aluminum foil on it, i seasoned with celery salt, salt, pepper and ground mustard. I then put the bbq sauce on and left foil on for another 20 min and removed for the last 40. Turned out pretty darn good for my first time! Hubby liked it said only one was a little tougher to eat and it was a thicker one so it may of needed cooking longer not sure. But overall good!
Very easy - very tasty