"Tasty, twice baked ribs with your favorite BBQ sauce." — Coolundrprsr
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country style pork ribs
lemon, thinly sliced
1 (18 ounce) bottle
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.
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.
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!!!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Country Style Ribs
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 276
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