The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 21, 2009
followed the suggestion of other reviewers to add the 1/16" of water on bottom and cover w/foil. Otherwise they were prepared according to recipe. These ribs were very tender and fell right of the bone while trying to flip them over. The lemon wasnt for me though. Perhaps I will try onion next time. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 14, 2009
I used this cooking method, but did my ribs dry so we could dip in a carolina style sauce. This method makes great, tender ribs.
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Photo by MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 3, 2009
My family loved this recipe! I did what one user suggested and put a little bit of water in the bottom of the pan and closed it up tightly with foil and cooked it at 250 for 2 hours. Drained the liquid and covered the ribs with Sonny's BBQ sauce. Covered it tightly with aluminum foil again and cooked for one more hour. It was AMAZING! The meat just fell off the bone. I will never cook them on the gril again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 1, 2009
This recipe was sooo good. This will be my second time making it within one month. The only thing I did different was to use a homemade barbeque sauce that is found on this site. Its called Big Al's K.C. Bar-B-Q Sauce. Incredible. I like these style ribs better cause you get more meat for your dollar, but you still get some bones in there for flavor.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 1, 2009
We make these all of the time. I think the only thing I may change is covering the top of the ribs with garlic...they are amazing!
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Home Town: Sutton West, Ontario, Canada
Living In: Monte Vista, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 12, 2009
These ribs are the best!! I often buy them when on sale in the store and make a delicious treat for the family to enjoy! My husband and I rave over them!! Can't begin to describe how succulent and flavorful these ribs are! Highly recommended! (I am very generous on extra lemon slices and garlic for lots of flavor)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 7, 2009
These ribs are very good. I realized after cooking for 2 hours that there was no barbeque sauce in the house so I made my own from a recipe on here called "Bar-B-Que Sauce". It was so good. Only change is that I broiled the ribs for a few minutes to get a nice carmelization of the sauce.
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Cooking Level: Intermediate

Home Town: Bronx, New York, USA
Living In: Congers, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 26, 2009
I didn't follow the recipe as submitted. I added 1/16" of water and skipped the lemon. I prepared the meat by seasoning ribs as I do for baby back ribs: salt, garlic pepper, garlic powder, paprika. I baked them as written and used Sweet Baby Ray's Barbeque sauce. It was delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 5, 2009
This is a great way to cook country style ribs, they came out perfect. The ribs were on sale this week, plus it was the end of the week and they were in the clearance bin, so for $2 a pound, I got 6# (a GREAT price for Anchorage, AK). Great recipe and method for this cut of meat. Thanks!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 26, 2009
I made this for dinner and my husband loved it. I may cook it for another hour and cover the ribs as well, but it was great all around. I will use this recipe again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 19, 2009
This was an easy weeknight recipe! I didn't have any steak sauce, so I skipped it. I used bonless country ribs, and cooked them in my dutch oven. When they were done, I topped them with some Sweet Baby Rays bbq sauce. They were delish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 15, 2009
I followed the last reviewers procedure for the recipe, except that I only had boneless country ribs,and I think that makes the difference in the result being more a 4 star than a 5 star. Some of the ribs were better than others. Some were somewhat dry, so I'm thinking the bone makes all the difference. Next time I'll try the bone-in and see if it makes the recipe a 5 star.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 12, 2009
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!
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Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 4, 2009
Very easy and turned out great! I would emphasize to add plenty of water to the first baking, and then drain most, but leave a little in for the second baking. You can't get too moist, but it's easy to get too dry, especially with cooking uncovered for so long.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 11, 2009
Excellent. I did these for the July 4th on a charcoal grill. Put the ribs on one side and the charcoal on the other, turned out wounderful.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 27, 2009
My husband loved these ribs. I cooked them covered for 2 hours at 300 degrees with a small amount of water and apple cider vinegar. I uncovered them, drained the liquid and added the BBQ sauce and cook at 250 for additional hour. Great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 24, 2009
I made these ribs for dinner today. My grocer had country ribs on sale last week for so I decided to try these. They are delicious! Not at all dry or tough-in fact mine gort almost too tender. I actually had tocut down the cooking time. I went with 325 for 1 1/2 hours then added sauce and turned down to 225 and cooked for only 30 min more. Try these and you'll love them!
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 31, 2009
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!!
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Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 30, 2009
All I can say is YUM!!! VEry very good recipes for when you can put them on the grill.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 29, 2009
I have used this method for years. For those of you who may worry about reviews saying the ribs are too dry or too tough, Watashi's review (23 Feb 2007) is a must read. (Pg 5 in reviews at present.) And I agree w/Watashi, use any marinade/ basting sauce you like. Don't limit this wonderful method to BBQ.
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Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA
Living In: Humboldt, Tennessee, USA

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