Reviewed: Jan. 7, 2007

The 1st time I made these, I rated them a 2. This time I followed the recipe exactly (used my homemade barbecue sauce) and my family ate all of them. They are a little fatty, and we do prefer babyback ribs, but these were good.

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Jan. 3, 2007

wonderfull!! my husband loved it!! i will be making this dish often! i didn't have any lemons in the house so i put an 1/6" water on bottom of pan and sprinkled ribs with some lemon juice. next time i will use real lemons though, i bet it adds an interesting flavor to the ribs. our favorite bbq sauce is "sweet baby rays".

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lauras5

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Reviewed: Dec. 27, 2006

These were absolutely delicious! I rubbed some creole seasoning mix on them along with some fresh chopped garlic before putting the lemon slices on top. I also cooked them 3 hours before taking the cover off and cooking them the additional hour. I'll be using this one a lot! Thanks for sharing!

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MADISONLIBERTY

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Reviewed: Dec. 15, 2006

This was very good and the lemon was a bit different, just not sure I will do the lemon again.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 6, 2006

This was easy and a hit with the hubby!The meat fell right off the bone.If you are pressed for time, follow the recipe. If you can spare a few minutes, dust the ribs with flour and brown on both sides before baking. It will also cook down some of the fat. The longer you cook these the better they get! YUM!

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let them eat cake

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Reviewed: Nov. 29, 2006

Delicious! I cooked for 2.5 hours before using BBQ sauce and then cooked 1.5 hours after. Very easy to do!

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Alisa F.

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Reviewed: Nov. 15, 2006

I'm so glad to have this website. Any time I want to try a different type of recipe, I just look it up and I found this wonderful recipe for these ribs. They tasted exactly as I wanted as I used my own sauce of ketsup and HP sauce (love that combination). They were as tender as they could possibly be. I'll be making this recipe a favorite.

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BAJASUNRISE

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Reviewed: Nov. 11, 2006

These were amazing ribs! I will make these many times...I did everything by the recipe except changed cooking time to what other members recommended. You won't regret making these...so worth the wait!

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chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Oct. 23, 2006

Excellent, excellent, excellent! I used Head Country Barbeque sauce. The lemon gives the ribs depth. Superb!

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M&M

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2006

WOW sooooooo good!! I changed it just a bit- I used garlic cloves instead of the powder- also I put less sugar and cayenne in in the marinate sauce. Put in the fridge overnight. Sauteed onions in olive oil and put on top of the ribs for extra flavor- added a little water (just barely filled bottom of pan) so the it would steam the ribs and they wouldn't dry out. Baked in covered clay dish. Took ribs out 20 minn before eating- drained access water and covered them in KC Masterpiece "Honey Smoke" BBQ sauce. Put back in the oven on low temp till ready to eat. Sooooo delicious!!! They had a little bit of kick mixed with a sweet smokey flavor. Will be making these again lots!!

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Nikki

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Reviewed: Sep. 14, 2006

This was really good...not as tender as I expected but fantastic anyway. Even better cold the next morning!

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kelly1097

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Reviewed: Aug. 30, 2006

The lemon was such an interesting flavor. It delivered a bite just before introducing the BBQ sauce flavor. They could have been a bit more tender. Although, the texture was not bad. . . .about like steak. Would make again and cook longer!

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StaceKir

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Oak Hill, Virginia, USA

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Reviewed: Aug. 28, 2006

if you are not a huge fan of lemons, replace with another ingredient, lemon was kind of overpowering on this one, and also use a good bbq sauce

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Marc

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Reviewed: Jun. 6, 2006

Very good recipe... loved the addition of garlic and lemon. I baked these at 250 for 2 hrs., drained them and baked for 1 more hr. w/ bbq sauce. Next time I'm going to try 225 for 3 hrs, just to see if I can get them more tender... mine still weren't falling off the bone!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Apr. 27, 2006

Great recipe for Country Style Ribs. They were very tender and did not dry out at all after 3hrs of cooking. We used Dinosaur Bar-B-Que sauce.

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MaineCook

Cooking Level: Expert

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Reviewed: Mar. 28, 2006

This recipe was fantastic! I was a little skeptical-thinking the the meat would be dry, but it was very tender and juicy! Much better than some crock pot recipes that I have tried! Will make again for sure. I did have to bake a bit longer.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 28, 2006

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.

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DMB4LIFE

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Reviewed: Feb. 21, 2006

Used boneless ribs. Maybe the bones would have made these more juicy but they tunred out a little dry and garlicy for us. However, mother and father in law did enjoy them. Definitely use a good BBQ sauce- no cheapies.

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