Reviewed: Apr. 3, 2011

My husband believes in cooking ribs on the grill until he had these ribs!! He LOVED it & has continuously followed this recipe for the last 2 years. Thanks

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3 users found this review helpful

Reviewer:

Mrs. B 2 U

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Green Cove Springs, Florida, USA

Reviewed: Mar. 17, 2011

tried this today... didnt have the lemons but i fixed it anyhow and it was very yummy.... very easy ribs to fix

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4 users found this review helpful

Reviewer:

Leona76

Cooking Level: Expert

Living In: Pioneer, Tennessee, USA

Reviewed: Mar. 6, 2011

This did not turn out well for me at all! The recipe specified 10 country style ribs but not really the size, thickness, or weight, which is important. The first time I had to cook them about twice as long and the second time even longer than that after adding the sauce, as they were not done in the middle in the time specified. I bought the boneless ribs at a bulk store and they were quite large. They also had about 1/2" thick piece of fat on the bottom of each piece I did not see when I purchased it. I don't know if that is normal? But, they were still country style ribs, which I have made before. My meat ended up being like "dry pork chops," with "large unedible rubbery pieces of fat," and a sauce that did not seem to get absorbed into the meat. I expected tender pork from the recipe and loved how few ingredients were listed. But, the end result was pork to dry and hard to eat, and it ended up a waste of money as it was unsalvageable and unfortunately got tossed out.

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7 users found this review helpful

Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Feb. 27, 2011

I followed directions, except I used lemon juice instead of sliced lemons. I also covered with foil for the first two hours since the lemon sliced would have probably kept it more moist. I found them to be a bit less tender than everyone says, but it was probably because they were more meaty than most country style ribs. Will try again and cook for longer as some folks suggested. They still got rave reviews, even if they were more work to eat. Will try other sauces as well.

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5 users found this review helpful

Reviewer:

BKSWIFT

Reviewed: Feb. 13, 2011

Loved this recipe and so did my husband and three kids. I followed the directions exactly except I didn't have fresh lemons so I used lemon juice. I will definitely be making this again.

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5 users found this review helpful

Reviewer:

SunshineKim

Cooking Level: Expert

Reviewed: Feb. 9, 2011

This was great! I used teriyaki sauce instead of bbq sauce and everyone in my family thought it was amazing. (I used about 1/3 of a bottle total on about 8 large pieces, put it back in the oven for 15 minutes -- at 350F now since everyone was getting antsy to eat -- turned them, then in for only another 10-15 minutes and they were perfect!) We will definitely be having this again.

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5 users found this review helpful

Reviewer:

FREYAUSA

Reviewed: Feb. 8, 2011

Excellent. I added a rub to the ribs before covering with garlic and onions.

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3 users found this review helpful

Reviewer:

LEBOYD

Home Town: Wichita, Kansas, USA

Reviewed: Feb. 6, 2011

Really good..after reading many reviews before preparing this recipe I would only comment that if your ribs are very large or thick cut, it is going to take longer to cook than the recipe states. My ribs were very large so I allowed an extra hour for the initial baking time and they turned out great. Check them before you put the sauce on. If they are still tough and the juices look reddish....recover and continue to bake awhile longer.

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32 users found this review helpful

Reviewer:

figgy652

Reviewed: Feb. 3, 2011

We love these! I take the advice of other reviewers and cover the ribs tightly with foil to start, and cook for as many hours as I can....then I uncover, drain, and add the sauce. Delicious and SOOO!!!! tender!

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8 users found this review helpful

Reviewer:

Reviewed: Jan. 31, 2011

Man, these were great! I had country spare ribs and no idea what to do with them. I only had 1 lb, so I had to alter the recipe a bit. I seasoned them with salt and pepper, rubbed the minced garlic in and squeezed some lemon juice on top since I didn't have actual lemon slices. I covered with foil and cooked 2 hours @ 250 degrees. Removed foil, decreased to 200 degrees and added about 1/4 cup Sweet Baby Ray's sauce on each piece for last hour. Tender, moist and delicious!!

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9 users found this review helpful