I cooked these tonight and one thing is for certain, it took more than 3 hours for me to attain that fall off the bone tenderness. More like 4 1/2 and I cooked them in a roast pot, bottom covered in foil, with the lid on for the first 2 hours at 260 degrees, then took the lemon off and added the bbq sauce and cooked covered for another hour at 260 and then uncovered for 30 minutes at 300 and they were tender, but not enough. It was 30 minutes past dinner at this point, so I had to take them out.
After dinner, I put them back in the over, covered and cooked for another hour at 350 and they were falling off the bone tender.
In the past I have absolutely HATED this cut of pork because it was always prepared baked in the oven with a gravy and I just didnt like the taste. But now that I have this recipe, I love country style pork ribs and btw they were delish! A real winner with everyone in my family, even with them not being really tender the way I expected after reading the reviews. So I give them 5 stars for showing me a better way to cook and enjoy this simple and inexpensive cut of meat!
p.s. I added my usual house seasoning to this meat: paprika, mesquite seasoning, garlic powder, reduced sodium salt, pepper, meat tenderizer and for this meat, added a touch of brown sugar, to sweeten the taste of the bbq sauce.
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I cooked these tonight and one thing is for certain, it took more than 3 hours for me to...