If you can't get 'em in Memphis (my favorite place on the planet for ribs) and you're not about to fire up the charcoal grill on a week night when Hubs doesn't feel like it, these ribs can somewhat satisfy the urge. Not the real deal, but it works. I used neither the lemon, nor the garlic or water, choosing instead to just slather the ribs with barbecue sauce, then covering the pan tightly with foil before baking them. I removed the foil, then finished cooking them as directed in the recipe. I swear the kitchen smelled just like the Memphis airport when I hop off the plane - mmmmmm. (I used Jim Neely's Interstate Barbecue Sauce straight from Memphis, which might have had something to do with that) I won't hesitate to make these again! (Lining the baking pan with aluminum foil makes clean-up a breeze!)
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If you can't get 'em in Memphis (my favorite place on the planet for ribs) and you're not...