Reviewed: Mar. 13, 2009

WOW!!! They were absolutely FANTASTIC. I will make these over and over again. I served these with homemade mac and cheese and it was out of this world. I don't give five stars to very many dishes unless I really feel like they are over the top delicious and this get a well deserved full five star. I did use water and (covered 2 hrs uncovered 1 hr) cause I just wanted to make sure they were super moist, which they were. I also added liquid smoke to give it that smokey BBQ taste. This is the way I will be cooking my ribs from now on.

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8 users found this review helpful

Reviewer:

kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Reviewed: Feb. 26, 2009

Simply dellicious

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1 user found this review helpful

Reviewer:

Dana62673

Reviewed: Feb. 22, 2009

There is no way cooking these large ribs at 250 degrees for 3 hours is enough time. I made them today.....they were not done in that time and they were not one bit tender. Won't ever make them again.

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Reviewer:

Patti

Reviewed: Feb. 17, 2009

I baked with lemons for 2 hours at 300, then added sauce and baked for 40 more minutes at 275, as another poster had suggested. Beware that this is an extremely fatty cut of meat, but awesome! The only thing I would change is the lemon slices. It kind of gave it a cleaner like flavor. Picky BF LOVED them though! Used homemade sauce from what I had on hand. (2 C. Ketchup, 1/2 c. apple cider vinegar, dash of A1 and balsamic, 2tbs. prepared mustard, 1tsp each paprika, chili powder and garlic powder, 1tbs. worcestershire and half an onion minced and cooked until translucent)

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Reviewer:

chifoodie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Feb. 16, 2009

This was an excellent recipe. I did not change a thing. What a great way to cook an inexpensive cut of meat, and I think the lemon is key to the tenderness of the meat.

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Reviewer:

Sabayon44

Cooking Level: Professional

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orange Park, Florida, USA

Reviewed: Feb. 15, 2009

I guess I didn't do something right. These just did not turn out well for me. They weren't tender and they tasted to gamey.

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1 user found this review helpful

Reviewer:

allison

Reviewed: Feb. 13, 2009

These ribs were absolutely delicious. And so easy to make. I followed the recipe exactly with one exception. I did not use the lemon slices as I did not have any on hand. I used Sweet Baby Ray's Honey Barbecue Sauce. These were so tender and juicy cooked this way.

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Reviewer:

BarbB

Cooking Level: Expert

Reviewed: Feb. 12, 2009

I usually cook my ribs on the grill but it was raining last week and tried this recipe. Excellent flavor and tender. I made "Big Al's Barbeque Sauce" from this site and the ribs were killer. I brined the ribs overnight before continuing with this recipe which I've found makes many cuts of meat more tender. When I warmed them up for leftovers, I put them on the grill for 30 minutes on low and they were even better. Great job!

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Reviewer:

Blakester

Reviewed: Feb. 2, 2009

I followed the recipe to the letter and it was so dry. We threw away the leftovers and 2 teen boys who LOVE BBQ only finished half their serving.

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Reviewer:

amyincolorado

Cooking Level: Intermediate

Home Town: East Brunswick, New Jersey, USA

Living In: Parker, Colorado, USA

Reviewed: Jan. 30, 2009

This literally fell apart. I have never had pork this tender before. I did increase the temp to 320 and reduce cooking time by about 30 minutes. Next time I think I will cook it the full time at 300.

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4 users found this review helpful