Reviewer:

iluvthissite

Reviewed: Jan. 18, 2011

Make again

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3 users found this review helpful

Reviewer:

Barbara

Reviewed: Jan. 15, 2011

This yielded the most tender ribs I've ever had!! I seasoned the ribs first with a little salt, pepper and garlic powder and then I baked very meaty country style ribs for 2 hours covered with foil. Drained off the grease and then poured a WHOLE bottle of Bullseye Barbecue Sauce and covered with foil. Returned them to the oven and baked another 70 minutes. The meat was soo tender-it was falling apart in the sauce. This is an AWESOME way to cook an inexpensive cut of meat that yields such tender results. I will definitely fix this one again.

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13 users found this review helpful

Reviewer:

jschillace

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Foley, Alabama, USA

Reviewed: Jan. 14, 2011

Good flavor - lemon and garlic is a nice combination, but neither overwhelms the final product. The ribs were very moist and tender thanks to the slow cooking at a low temp.

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4 users found this review helpful

Reviewer:

CJB

Cooking Level: Intermediate

Home Town: Morris, Minnesota, USA

Living In: Tucson, Arizona, USA

Reviewed: Jan. 11, 2011

I followed the ingredients and cooking times as written. I asked our butcher to select the best ribs..... ribs that he would take home to cook. The lemon imparts the perfect flavor (not to strong) into the ribs. I liked the mild garlic flavor, too. I covered the ribs for the first two hours, then uncovered them for the last hour. These were the BEST and EASIEST ribs I have ever made. I will throw away all the other recipes that I have and just use this one from now on. Bravo to Coolundrprsr!

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8 users found this review helpful

Reviewer:

Fancy Nancy

Reviewed: Jan. 10, 2011

This recipe is hit and miss... Sometimes it comes out delicious and other times the meat is tough. A great way to do BBQ Ribs in the oven instead of having to use the grill.

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3 users found this review helpful

Reviewer:

MJACLYN

Reviewed: Jan. 8, 2011

I've been preparing this dish for probably 30 years and they turn out perfect as long as I COVER them tightly with aluminum foil the first 2 1/2 hours @ 250 deg. Uncover and turn oven up to 400-425 deg. for the last half hour and coat with the bbq sauce a couple of times. It gives the bbq sauce a nice glazey finish. Such a guilty pleasure these ribs are, lol. This recipe is very good as is but sometimes we like these a little bit spicier and I will coat the pork ribs with good blackening spices and brown sugar before covering and baking. This also gives the bbq a nice flavor.

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36 users found this review helpful

Reviewer:

wendy1

Reviewed: Jan. 7, 2011

very tough.

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3 users found this review helpful

Reviewer:

Jack

Home Town: San Marcos, California, USA

Reviewed: Jan. 1, 2011

The key important factor for me in this recipe is the lower temp and long cooking time-- leads to super moist super tender ribs! In the past I always cooked them at 300+ and ended up with crisp and sometimes hard edges. This keeps that away!

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3 users found this review helpful