BBQ Country Style Ribs Recipe - Allrecipes.com
BBQ Country Style Ribs Recipe
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BBQ Country Style Ribs
These ribs bake up deliciously in the oven. Yum! See more
  • READY IN 3+ hrs

BBQ Country Style Ribs

Recipe by  

"Tasty, twice baked ribs with your favorite BBQ sauce."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 15 mins

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2007

I gave it 5 stars but I did adjust several things as others had suggested. I covered bottom of pan in 1/16" water, sealed tightly with foil and cooked ribs 2 hrs. at 300. I then opened foil and drained all juices off. I covered ribs in 18 oz of BBQ sauce and 1 tsp. dried onion flakes. I then replaced foil and cooked at 275 for another 40 minutes. I used 3.5 lbs very meaty country style ribs. They were the most tender and moist ribs I'd ever made! They were falling off the bone and very moist still. I got the foil idea from another poster and also the bit of water as I did not want lemon. I also mix about 3-4 different bottles sauces to come up with the one we like best. We don't care for the one most posters mentioned.

 
Most Helpful Critical Review
May 01, 2007

YUK!!!!!

 
Jan 17, 2006

Try baking them at 350 degrees in a foil covered pan for 1 1/2 hours. Drain the fat, add your bbq sauce and continue cooking for another 1/2 hour uncovered.

 
Feb 23, 2007

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.

 
Jan 06, 2004

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!!!

 
Feb 01, 2008

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.

 
Oct 20, 2005

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!

 
Sep 30, 2003

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!

 

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Nutrition

  • Calories
  • 625 kcal
  • 31%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 45.7 g
  • 91%
  • Sodium
  • 1228 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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