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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Brown Sugar

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Fort Worth, Texas, USA

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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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gdsgrl

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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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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: May 13, 2009

It was a good basic recipe. I made this awhile ago and I still remember the lemon really being overpowering. I think the next time I make it that it would be better if I just squeezed some lemon on instead of baking it on the ribs.

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Maddy's momma

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Reviewed: May 9, 2009

I made this recipe just as it is written and LOVED them. I wasn't sure what the lemon would do to the ribs, but it was subtle and wonderful! I use Sweet Baby Rays sauce. I would like to try to finish these on the grill sometime. They are just as tender as I like them. Many times my ribs turn out too tough...these were perfection. Thank you for a great simple recipe!

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mamastrick

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Reviewed: May 2, 2009

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!

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Ann

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Reviewed: Mar. 29, 2009

The ribs were tough and yes, I used country style and cooked as directed. They smelled great but tasted awful. Next time I will try the "Simple BBQ ribs" recipe from this site which boils them first. These ribs really need some more time or slow cooking/boiling to break down the meat to where they are tender. Very disappointing.

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Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Mar. 24, 2009

These turned out dry, tough. They were not cooked nearly long enough to tenderize, and didn't care much for the lemon flavor.

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danagirl

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Reviewed: Mar. 13, 2009

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.

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: Feb. 26, 2009

Simply dellicious

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Dana62673

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Reviewed: Feb. 22, 2009

There is no way cooking these large ribs at 250 degrees for 3 hours is enough time. I made them today.....they were not done in that time and they were not one bit tender. Won't ever make them again.

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Patti

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Reviewed: Feb. 17, 2009

I baked with lemons for 2 hours at 300, then added sauce and baked for 40 more minutes at 275, as another poster had suggested. Beware that this is an extremely fatty cut of meat, but awesome! The only thing I would change is the lemon slices. It kind of gave it a cleaner like flavor. Picky BF LOVED them though! Used homemade sauce from what I had on hand. (2 C. Ketchup, 1/2 c. apple cider vinegar, dash of A1 and balsamic, 2tbs. prepared mustard, 1tsp each paprika, chili powder and garlic powder, 1tbs. worcestershire and half an onion minced and cooked until translucent)

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chifoodie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 16, 2009

This was an excellent recipe. I did not change a thing. What a great way to cook an inexpensive cut of meat, and I think the lemon is key to the tenderness of the meat.

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Katie

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orange Park, Florida, USA

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Reviewed: Feb. 15, 2009

I guess I didn't do something right. These just did not turn out well for me. They weren't tender and they tasted to gamey.

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allison

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Reviewed: Feb. 13, 2009

These ribs were absolutely delicious. And so easy to make. I followed the recipe exactly with one exception. I did not use the lemon slices as I did not have any on hand. I used Sweet Baby Ray's Honey Barbecue Sauce. These were so tender and juicy cooked this way.

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BarbB

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

I usually cook my ribs on the grill but it was raining last week and tried this recipe. Excellent flavor and tender. I made "Big Al's Barbeque Sauce" from this site and the ribs were killer. I brined the ribs overnight before continuing with this recipe which I've found makes many cuts of meat more tender. When I warmed them up for leftovers, I put them on the grill for 30 minutes on low and they were even better. Great job!

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Blakester

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Reviewed: Feb. 2, 2009

I followed the recipe to the letter and it was so dry. We threw away the leftovers and 2 teen boys who LOVE BBQ only finished half their serving.

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amyincolorado

Cooking Level: Intermediate

Home Town: East Brunswick, New Jersey, USA

Living In: Parker, Colorado, USA

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Reviewed: Jan. 30, 2009

This literally fell apart. I have never had pork this tender before. I did increase the temp to 320 and reduce cooking time by about 30 minutes. Next time I think I will cook it the full time at 300.

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FlamingJune

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

Delicious! The ribs turned out very tender and flavorful. The fresh garlic was infused into the ribs. Yum!

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Noreen T Lemon

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Reviewed: Jan. 17, 2009

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!!!!

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klowe

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Granby, Massachusetts, USA

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BBQ Country Style Ribs

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