Easy Bbq Country Style Beef Ribs
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02/23/2007
I use this, particularly in the winter when the outdoor grill is off limits. It is fantastic. For those of y'all who may not know the difference, "country style ribs" refers to the cut of meat not the manner of preparation. There are three types of "ribs". Spare ribs which come from the belly, babe back which come up from the loin, and country style which are no actually ribs and are cutting from the blade end of the loin. Country mode ribs have past far and abroad much more than meat and very piddling if any bone. And it is precisely the extra marbling and meat that allows them to cook and then long. If yous tried this and the meat was likewise dry, you probably used the wrong cut. If you lot are dead certain you used the proper cutting, you might endeavour a simple low-cal to moderate brining solution for 12-24 hrs. Just I've never had this method allow me down. And don't reserve this for BBQ. Utilise information technology with whatsoever sauce you similar... cranberry, marinaded asian, etc... The important ingredient in this method is the proper cut of meat.
05/03/2003
Okay, can I merely say...Y-U-M?!?!?!?!?!?!?! These ribs were absolutely delicious! My local store had the state style pork ribs on sale, so I stocked up my freezer, and boy am I glad I did now that I accept this groovy recipe!!! My married man absolutely loved them as well! Instead of just the ribs with BBQ sauce poured over them (which isn't a bad thing!), the tender meat had this subtle gustatory modality of garlic and lemon going all through it! I used a large not-stick roasting pan, then that each rib wasn't touching. I rubbed them generously with kosher table salt and minced garlic (from the jar, gotta love convenience) all over. I ended up using about 3 or 4 lemons, and layed lemon slices then that they covered the ribs completely. Baked at 250 for about 2 and a 1/2 hours, and so took the lemon OFF, poured Head Country BBQ sauce (the absolute All-time!) all over them, and baked for a fiddling over an hour at 225 degrees. I cannot express how delicious they were, and I am VERY much looking forward to the leftovers tonight! This is at present the only way I will set up pork ribs! Oh, and make sure and serve a footling extra BBQ sauce warmed upwardly on the side...especially if you Love it equally much as I exercise!!!
02/01/2008
Good Lord these ribs were awesome! Everyone in my house loved them. I had ii pans so I cooked them at 325 for two hours covered with aluminum foil. Later on two hours I drained the juice and covered the ribs with BBQ sauce. I turned the temp downwards to 275 and left the foil on for some other 30 minutes. I then removed the foil for 20 minutes to permit the sauce thicken. Then a total of two hours and 50 minutes. The ribs barbarous off the bone! I also used tenderizer, minced garlic, fresh lemon (which I squeezed over the ribs) and sliced onions. Oh, I did not add h2o. If you use the right ribs and proceed them covered, you should non accept a problem with dry ribs. The amount of juice that I had to bleed was more plenty to make a gravy.
10/twenty/2005
This is a squeamish, piece of cake recipe that will yield tender meat. I did non have lemon - so I merely sprinkled ribs (liberally) with garlic table salt, and baked in a shallow baking pan (uncovered) for two full hours at 250 degrees. I tuckered the juice off, added the bbq sauce, and continued cooking for another full hour. The meat was delicious and VERY tender. Actually good recipe!
05/05/2002
My family is CRAZY well-nigh these ribs. I've made it three times now and suggest y'all broil an hr longer at 250, remove the lemon slices and and then bake for the final hour west/bbq sauce. Perfection! They were then fall-off-the bone tender!
05/12/2003
I did these in the crock pot adding a ane/2 can of diet coke with lemon. I KNOW, it sounds odd, but EVERY fourth dimension I add a coke to meat, no matter what the cut, it turns out tender. And for as cheap every bit these ribs were (got em' on sale) they turned out sooooooo good. I put them on high in the crock pot (I have a 5 quart) at 2 p.thousand. and they were falling off of the bone by 6 p.m. (my crock pot cooks faster for an unknown reason). Thanks Glenda, I will choice upward this cut a fiddling more often! :)
05/01/2007
YUK!!!!!
07/11/2002
I thought this recipe was excellent. I seasoned my ribs with garlic pulverization and salt & pepper start. I also let them cook an extra half hour. They were SO tender, my hubby was surprised. He doesn't usually like country ribs because they end up and then tough....now I know the secret. Thank you!
01/08/2011
I've been preparing this dish for probably 30 years and they plough out perfect as long every bit I COVER them tightly with aluminum foil the first ii 1/2 hours @ 250 deg. Uncover and turn oven upward to 400-425 deg. for the last half hr and glaze with the bbq sauce a couple of times. It gives the bbq sauce a nice glazey finish. Such a guilty pleasance these ribs are, lol. This recipe is very good equally is but sometimes nosotros like these a little bit spicier and I will coat the pork ribs with proficient blackening spices and brown sugar before roofing and baking. This also gives the bbq a prissy flavor.
08/12/2010
These were dandy! At final, a rib recipe that really works! Mine always came out dry, chewy or greasy. In my version of this recipe, I broiled the ribs with the garlic and lemon covered at 300 for 2 hours, tuckered off the juice & removed the lemon, added the BBQ sauce. Dorsum in the oven for i/two hr then remove foil cover and increased temp to 425 for 15 minutes to make 'em mucilaginous. Two lbs of ribs fed two people. Next time, will double that.
02/06/2011
Really good..after reading many reviews before preparing this recipe I would only annotate that if your ribs are very large or thick cut, information technology 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. Bank check them before you put the sauce on. If they are still tough and the juices look reddish....recover and keep to bake awhile longer.
01/17/2009
Elementary, and very, very good! I was asked to make information technology again the following week. I covered the ribs in garlic powder, salt and pepper. Then I added 1/two cup water mixed with a tsp liquid smoke. Covered with foil and broiled them at 275 for two hours. Tuckered, then smothered them in BBQ sauce, (nosotros like Sweet Infant Ray's Dear & Dark-brown Sugar) then baked them for another hour uncovered at 275. PERFECT!!!!
05/13/2011
Admittedly succulent! I decided to put my own spin on this recipe combining multiple suggestions from other reviews. Here is what I used: one.5lbs land style ribs, 2 TBS Worcester sauce, 2 TBS soy sauce, 1 TBS lemon juice, 2 TBS minced garlic, 1 TBS garlic/onion grill rub. I combined all of the ingredients and so baked the ribs in a glass container for 3 hours on 250 with 1/4" water and i TBS coke in the bottom of the container wrapped tightly in foil. I then drained and covered them in sugariness infant rays and baked at 450 for about xx mins which gave the ribs a overnice thick glaze.
12/07/2011
Those that rated this v stars and so said they covered their ribs with foil are not rating the recipe as is. I idea these should be covered just the recipe did not say to do then therefore I didn't...I just checked and it looks like nosotros are having extremely dry ribs for dinner.
12/16/2012
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, only it works. I used neither the lemon, nor the garlic or water, choosing instead to just slather the ribs with barbecue sauce, and 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 aerodrome 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 brand these again! (Lining the blistering pan with aluminum foil makes clean-up a breeze!)
10/09/2011
These were really awesome. I made a rub to start using brown sugar 2 spoons, chili powder ane spoon, kosher common salt i spoon, cayenne just a bit, and garlic powder one spoon. I didnt employ the lemon or garlic since i used the rub, and I covered the pan. Afterward the first 2 hours I used barbque sauce then drizzled a fleck of honey over them. Amazing, and even making the rub simply added about 5 min to the prep, if I had the option I would of let the rub sit on them for a couple hours or overnight, only worked great fifty-fifty though I rubbed them about xv min before they went in the oven.
01/fifteen/2011
This yielded the most tender ribs I've always had!! I seasoned the ribs starting time with a little table salt, pepper and garlic powder and so I baked very meaty country fashion ribs for ii hours covered with foil. Tuckered off the grease and so poured a WHOLE bottle of Bullseye Barbecue Sauce and covered with foil. Returned them to the oven and baked another lxx minutes. The meat was soo tender-it was falling apart in the sauce. This is an AWESOME manner to cook an inexpensive cutting of meat that yields such tender results. I will definitely fix this one again.
02/23/2013
These ribs were absolutely delicious! I followed the recipe just equally written (how tin can you charge per unit a recipe if you make a lot of changes to it?) and they turned out so moist, tender, and succulent! I'll be making this one over again!
07/25/2011
I used a combination of several of the suggestions in the reviews. I seasoned the ribs with celery salt table salt and pepper. I used the worschester,soy sauce, lemon juice marinate I saw on one review. I used the minced garlic and also used minced onion and lemon slices, cooked in a covered shallow drinking glass blistering dish at 300 degrees for three hours and then poured off the juice, pour on the barbeque sauce and recovered and melt for some other 20 minutes and and so uncovered and cook another 30 minutes. The ribs were delicious, and very tender. I will definitely make this dish over again.
04/26/2012
I've never had luck when making ribs. They always came out and so tough. My married man would never end his food when I would make ribs. This evening, after trying this recipe, he wiped his plate clean! He freaked upon the outset seize with teeth! He told me that I have to use this recipe from now on. Thanks so And so much for posting this. Nosotros dear ribs, and now we don't have to become out to get some. We tin at present have them at home. =) PS, I broiled them for x minutes at the terminate to get that "grilled" textured.
01/27/2013
Crawly! I always boiled the ribs commencement, then baked with BBQ sauce but decided to try something different since I had time. I also covered the bottom of the baking pan with foil and a little water. Instead of lemon slices (had none), I rolled the ribs in lemon juice, and then smothered with some minced garlic, pepper, and Montreal Steak seasoning. Baked @ 250 for 1-1/2 hours, so removed foil, slathered with Jack Daniels BBQ Sauce,and baked another 45 minutes at 250. Very tender and moist, too. I wonder two things well-nigh those who had problems: Offset, did your ribs take bones? I've ever heard that boneless pork is very dry out and sometimes tough. The 2nd is that perhaps they were packed too tight in the pan. I spread my iv ribs out so they weren't touching and they cooked merely fine. But a couple of thoughts.
07/18/2011
Equally with any recipe calling for bottled BBQ make sure to use actually expert stuff, makes a huge difference! :) I love my sweet baby ray's. :) This was a great recipe that was very well received tonight. I didn't have lemons and so I sprinkled on some lemon juice along with the minced garlic in place and they came out cracking! :)
11/03/2013
The recipe as it's written does Not work. You *need* to cover the ribs, otherwise they will exist extremely dry, and you need to cook them at a higher temp for the first hour or two (300ish) otherwise they volition be raw in the middle, not a pleasant combo. I'm a fan of brisket (which is a expert 5-vi hour delivery), so I am familiar with slow cooking in my oven. I was wary about not being told to embrace the ribs, and after the first hour I checked. The ribs were not cooked...at all...even the slightest bit, simply at that place was a sparse dry crust that was forming. I immediately added some water to the lesser of my pan, covered tightly with foil, and cooked at 300 for an boosted 2 hours (total of 3 for the first pace). Afterward that, the ribs were resurrected and I was able to sauce them up (Stubbs Hickory Bourbon)and finish cooking, eating and enjoying them.
04/16/2010
Really good recipe and so simple. Please don't get out out the lemon... it makes the dish. The pulp disintegrates and the softened skin is left. I swallow the peel with the meat and information technology creates a tangy sweet contrast that is wonderful. Yum! I did take to melt mine longer for information technology to break downwards and tenderize... another thirty minutes at an increased temp of 300. That probably is because I kept a lid on mine the entire time. I used Sweetness Babe Ray'south bbq sauce.
06/10/2012
When I read this recipe, my kickoff thought was uhh, lemon? But, I wanted a way to cook my ribs and then merely finish them off quickly on the grill exterior, and then I cover them with chopped garlic and lemon slices, embrace the pan with foil, put the ribs in the oven for 3 hours at 250 without touching them, then take them outside and grill them for about 5 minutes on each side. So I quickly brush with BBQ sauce and allow them go some other minute or so on each side. Fabulous. Dear the subtle taste of garlic and lemon which still comes through, even afterwards putting on the BBQ sauce. And, they are extremely tender and I don't have to run in and out in the heat to go on turning them. Honey em!
02/27/2012
I've followed the directions exactly on this, and I've used the following alternate mehod: no lemon, just covered bottom of large roaster w/ h2o. 350 degrees, covered for 1.v hour, then drain fat and add together bbq, melt another 30 min. uncovered. Both methods worked well. I think I adopt no lemon, only it was fine with it. I like the alternating cooking temp and time because it gets done faster, and is plenty tender.
05/13/2010
I've FINALLY found the PERFECT and most Like shooting fish in a barrel recipe! Wanted fall-apart ribs cuz I got habitation late, have likewise many people that similar unlike sauces - UGH! I made these meaty, country-way ribs only changed merely a few things; heated oven to 350 degrees F, sing-layered ribs in glass pan, topped with minced garlic & thin slices of lemon just ADDED about 2 capfuls of vinegar at the bottom of pan. Did Non use common salt or pepper as I didn't want the ribs dry. Covered tightly w/foil. Baked for two.5 hrs and lifted foil to bake another 30 minutes. Ribs were tender, juicy and fell apart with a fork. Served "naked" to my children who decided to use their own favorite sauces. The most popular being the white bbq sauce on this site. The meat was stand-lone AMAZING. Will use this over again and again. Thanks!
03/thirteen/2012
Irksome cooked and very tender. I was leary when I read put the lemons over the ribs. Well, the results were wonderful. I followed the recipe with the exception of using bootleg barbeque sauce (Grandpa Crotts BBQ Sauce - from AR) instead of a bottled brand. We have ribs quite often and I volition exist using this method again. I did broil the 2 hours at 250 degrees, drained the grease and baked another hour at 200 degrees. I served this with 'Healthy Spud Salad' and 'Asparagus w/Cranberries & Pino Nuts', both AR recipes.
01/11/2011
I followed the ingredients and cooking times as written. I asked our butcher to select the best ribs..... ribs that he would accept home to cook. The lemon imparts the perfect flavor (non to strong) into the ribs. I liked the mild garlic flavor, likewise. I covered the ribs for the kickoff two hours, then uncovered them for the last hour. These were the Best and EASIEST ribs I accept ever made. I will throw away all the other recipes that I accept and just utilize this i from now on. Bravo to Coolundrprsr!
03/06/2011
This did non turn out well for me at all! The recipe specified 10 country style ribs but not really the size, thickness, or weight, which is of import. The first time I had to melt them about twice as long and the 2d time even longer than that after adding the sauce, every bit they were not done in the middle in the time specified. I bought the boneless ribs at a bulk shop and they were quite large. They besides had near 1/ii" 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 withal country style ribs, which I have made before. My meat ended upwardly 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 event was pork to dry and hard to swallow, and it concluded upwards a waste material of money as it was unsalvageable and unfortunately got tossed out.
01/31/2011
Man, these were dandy! I had country spare ribs and no idea what to practise with them. I only had 1 lb, and so I had to change the recipe a bit. I seasoned them with common salt and pepper, rubbed the minced garlic in and squeezed some lemon juice on top since I didn't accept actual lemon slices. I covered with foil and cooked 2 hours @ 250 degrees. Removed foil, decreased to 200 degrees and added near 1/iv loving cup Sugariness Babe Ray's sauce on each piece for last hr. Tender, moist and succulent!!
08/12/2009
These were smashing. I followed some of the review suggestions. I baked 4 large bone-in country style ribs at 250 for 2 hours with tin can foil roofing. I then scraped off near of the garlic and poured all the drippings out. Put on 18oz of Sweet Baby Ray'due south Original over the top. Covered about for about 1/2 hour later on turning up to 275. I then removed the can foil and broiled, turned a couple times, for about another 45 minutes. These were then delicious and will brand these again and again. Cheers so much for a neat recipe!
01/16/2013
These turned out GREAT! I used the jarred minced garlic and fresh lemon slices to melt them on 300 for 2hours! I did cover the pan in foil and I did put a fiddling water in the bottom as well. Later ii hours I removed the foil, removed the lemons, and drained the pan of its juices. I then covered them with sweetness baby rays and cooked them on 275 for an additional hr. These were large land ribs and came out adept and tender!!
01/28/2012
Non a big fan of lemon meat just the acid helps to tenderize. To achieve the same upshot I marinated country style pork ribs in a shot of whiskey and a half tin of beer for a full day. I cooked them a little lower and slower. 250 for 2 1/2 hours, drained them and bbq soaked them and then cooked them for another hr. Ribs were perfect
06/26/2011
I wish my experience was the same every bit the 5-star reviewers. I looked forward to these all week. I cooked them for 3 hours and they weren't fifty-fifty close to tender. I gave them another half hour, merely so information technology was time to eat and then I had to merely get with information technology. Very tough, had to be cut into cubes...unappetizing. I guess they probably needed a minimum of 5 hours.
02/03/2011
Nosotros honey these! I take the advice of other reviewers and cover the ribs tightly with foil to kickoff, and melt for equally many hours every bit I can....then I uncover, drain, and add together the sauce. Delicious and SOOO!!!! tender!
02/23/2014
After reading 2 hours worth of reviews, I cooked the recipe as it is written except I used lemon juice over the ribs (didn't have lemons) and covered information technology - no h2o in the pan. Because my oven is not properly calibrated, I cooked at 300 degrees for 3 hrs, added the Sweetness Baby Rays BBQ sauce, recovered the ribs and cooked for some other 60 minutes at 250. Autumn apart delicious! My husband (who doesn't care for sauce on his ribs) loved it! Give thanks you for posting!
04/nineteen/2011
I cooked these tonight and 1 thing is for certain, it took more 3 hours for me to attain that fall off the os tenderness. More like 4 1/2 and I cooked them in a roast pot, lesser covered in foil, with the lid on for the first ii 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 thirty minutes past dinner at this point, so I had to have them out. Subsequently dinner, I put them back in the over, covered and cooked for another 60 minutes at 350 and they were falling off the bone tender. In the by I have admittedly HATED this cut of pork because information technology was always prepared baked in the oven with a gravy and I just didnt like the taste. But now that I take this recipe, I love country way pork ribs and btw they were delish! A real winner with everyone in my family unit, even with them not existence really tender the mode I expected after reading the reviews. So I give them v stars for showing me a better way to cook and relish this elementary and inexpensive cutting 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 dark-brown sugar, to sweeten the sense of taste of the bbq sauce.
08/14/2011
These Ribs are Corking!!!...I did make an aligning to this recipe. I boiled my Ribs on the stove top for about ane hr and 15 minutes at 350 caste or on medium. I placed them in a large pot and cover with h2o. I reserve the water that I boiled Ribs in for cooking my Rice and it also speeds up the cooking fourth dimension. I then removed the Ribs from the water and placed them in a baking pan and covered with BBQ sauce. I then put them in a 300 caste oven for i hour uncovered. They plough out just perfect!!! YUM..YUM
03/05/2007
Gotta say that I love the taste of this very easy to brand recipe. Although instead of simply putting sliced lemons on top of the ribs I similar to take another lemon cutting into halves and squeeze the juice over the ribs. I also use the minced garlic from a jar that has that juice and I sprinkle some of that juice on the ribs every bit well. The gustatory modality is savory.
02/26/2010
SOOOO yummy! We used boneless ribs and they were awesome! This is what I did. took the bottom of my broiler pan, lined with foil for easy make clean up, put 1/4 cup water in bottom. put in the ribs and sprinked on garlic table salt and covered with foil. Broiled at 300 for 2 hrs. Drained water. covered with BBQ sauce. re-covered with foil. broil at 275 for 20 minutes. removed foil.... baked for 20 more than. YUMMY! Served with Steakhouse White Bread from this site! Fantastic!!!!
03/xiii/2009
WOW!!! They were absolutely FANTASTIC. I volition make these over and over over again. I served these with homemade mac and cheese and it was out of this world. I don't requite five stars to very many dishes unless I really experience like they are over the top succulent and this get a well deserved full five star. I did use water and (covered 2 hrs uncovered 1 hr) cause I merely wanted to make certain they were super moist, which they were. I also added liquid smoke to requite it that smokey BBQ gustatory modality. This is the mode I volition exist cooking my ribs from now on.
05/xvi/2011
I followed the recipe exactly and after 2 hours my 6 country style ribs were about raw. I had wrapped them in aluminum foil, and in that location was plenty of liquid from the lemon, but the ribs were no where nigh washed. I won't brand this again.
01/01/2014
I make these every year you New Years dinner. My family unit loves them. In instance yous're not aware, there are two cuts of country ribs. Those that are cut from the shoulder and the ones cut from the loin. I use "country ribs" from the shoulder since it's fattier. Hence not dry. Loin country ribs are better for slow cooker. I hope this helps some of you. Happy New Twelvemonth!
03/17/2007
this recipe was so easy and then fantastic! i baked it at 225 (tightly covered, westward/ a touch of broth in the pan) for 3hrs, and then another hour (uncovered) basting westward/bbq every 15mins or and so. i as well stuck them under the broiler for the concluding 5 mins to get them a petty brown. i didnt even have the lemons on paw and its withal my favourite rib recipe :)
08/11/2010
These where sensational! I followed the advice of another and cooked at 350 degrees(mine where withal slightly frozen) for ane 1/two hours and covered with foil seasoned on one side with a footling garlic powder and salt so uncovered draining the juices and added BBQ sauce for another forty minutes. They but fall apart can't stick a fork in then without it falling apart. Delicious. Thank yous!
05/01/2011
These were great! I don't normally have any luck with ribs of any diversity, so I'thou so glad these turned out how they did! I took the advice of others and put a chip of water on the lesser of the pan, and covered the ribs in kosher salt, minced garlic, and fresh ground pepper earlier cooking in the oven at 300 for 2 hours sealed in a large roasting pan with foil. Then I drained the pan, covered the ribs in bbq sauce, and put them dorsum in the oven for some other 45 at 250. They were falling autonomously, it was slap-up! Adjacent fourth dimension, I'm thinking about putting the sauce on and throwing them on the grill, but for that season. Not bad recipe, volition definitely make again!
07/02/2007
The best way to make ribs without a grill!
ten/xvi/2008
While these ribs take awhile to cook, they are piece of cake to fix and are oh so yummy. I followed the advice of some other reviewer and cooked them covered for and 60 minutes and a one-half at 350,so I drained the grease, added honey barbeque sauce, and cooked uncovered at 375 for another half hour. I used boneless pork ribs, and they were the most tender ribs that I take always eaten. Thanks for sharing; Mm married man was impressed and even my toddler liked information technology!
03/25/2004
YUM! This turned out a lot ameliorate than I thought it would. They were so tender and the taste was great! I did it a little different. Didn't have whatever lemons, so I but brushed on some olive oil and rubbed in some garlic and common salt. Baked in the oven for recommended time for ii hours, covered with a glass lid. So I took them out of the oven and put them in a cooker, covered with a bottle of Montgomery Inn BBQ Sauce & a fiddling water and simmered them for another hour. They were and then tasty! I really recall that the BBQ sauce could make or break this recipe, so choose wisely. All in all, information technology was bully and I'll definitely make it again!
03/07/2015
I take tried this recipe three times. Here is how I got the best results: First I brine the ribs for a half hour using 1 tbsp salt and 1/4 tsp sugar per cup h2o. Identify in a rimmed baking sheet, sprinkle liberally with your favorite seasonings or BBQ rub (I do recommend going easy on the common salt here because of the alkali). Add about 1/4 inch water in the bottom and seal with aluminum foil. (I don't personally care for the lemon; I think information technology is really only there for moisture whatever way.) Bake at 300 for two hours. Drain grease and liquids, add BBQ sauce (I like to mix Sweetness Baby Ray's Cola-Q and Jack Daniels BBQ sauce), loosely replace foil and broil for some other 30-45 minutes. Enjoy! I accept tried this recipe without the brine, and the ribs turned out somewhat dry out. I also have brined them for multiple hours and it was too salty simply moist and tender. A half 60 minutes for the brine I propose is near optimum. Food is a mixture of art and science: recipes are suggestions, not hard-fast rules (unless perhaps you lot're cooking a French dish). I rated this recipe highly because it was the base I used for my own version, even though I dont follow the directions to a "T." Experiment and have fun! Next I am going to effort using Dr Pepper instead of water when I make these ribs.
05/23/2011
I used boneless country ribs and they turned out super dry. I normally cover my ribs when baking them merely information technology didn't bespeak to practice so so I didn't. bad motility. If you're going to brand these please tightly encompass with foil afterwards the first 25 minutes of baking. you'll be glad y'all did.
04/07/2012
I made these when I found land ribs on sale. Didn't have a recipe simply always go to allrecipes.com for anything I don't know how to cook. These were the best ribs I've had in a long time. My brother in police force was practically licking the plate. This is the second time I fabricated them & just as yummy equally the first time. Thank you for this easy delicious recipe.
07/11/2010
The season as good, and and so easy to brand, the ribs came out and so tender! We loved these and then much nosotros made them once more the next nighttime. I used country style ribs. Yummy!!
05/26/2002
This was wonderful, quick and easy! I used Sweetness Baby Ray'due south BBQ Sauce and loved information technology! I cooked it a little longer, because I took a nap but it was still moist and juicy! Thank you Glenda!
07/05/2010
This recipe is astonishing with diverse changes (adding h2o and onions, omitting the lemon, etc...) Only I've noticed people'due south comments of picking the right meat for those who's meat came out too dry...and another affair to add together to that is to brand sure that the bone goes beyond almost all of the meat. The first time I made these, they were admittedly phenomenal! The meat was then tender I couldn't believe it! I was ecstatic to make them again...but to figure out that the ribs barely had a os attached, and so when they came out of the oven they were dry out. I'd have to assume that is the trouble people were having with it coming out dry.
04/26/2012
Original from 4/25/2012: Wonderfully uncomplicated and delicious. I did follow other suggestions of roofing with foil, then I baked at 300 for two hours, then some other 60 minutes uncovered with sauce. I also seasoned the meat with salt, pepper and garlic earlier laying the lemon on height. Definitely volition do this again! Update on ii/21/2017: I did not have any lemon, so I sliced an apple. I cooked it for 2 hours at 250, then removed the apples, the grease, and the juice. Covered the meat with a sweet chili sauce and cooked for another xx at 250. I and so added a pan of potatoes to broil, then I turned the temp upwards to 350 for another twoscore minutes. Still deliciously tender!
04/10/2011
This is a great recipe for this blazon of pork - I cooked the offset 2 hours at 300 Degrees coved and then uncovered for 45 min at 400 - Loved the lemons that was a prissy touch
01/03/2012
I made this for dinner this night, they came out pretty proficient. I didn't have a lemon, so I used adobe seasoning and rub them down with garlic. I added a footling bit of water at the bottom of the pan, covered them with foil. Cooked them at 300 for ii and a one-half hours. So I removed the foil and added the BBQ sauce. I put them dorsum in the oven for another 30 min.
07/23/2011
i absolutly loved this recipe it is simple and the ribs where so tender that they where falling off the bone i used a petty chip of water instead of lemon though my hubby AND daughter loved them:)
04/12/2013
All-time ever ribs!!
03/25/2012
Very good & easy!
08/21/2011
I give this a v for method and results..I accept been trying to make these ribs taste yummie and now i know what i wasnt doing..slow bake,and rebake with the BBQ sauce..I did marinate in liquid smoke over night and then added some to the water in the foil wrap..Ive always like this cut for its meatiness but up to at present it has been a challenge getting them to that yummie stage..As well a expert dry rub earlier the first blistering if you like an intense flavour similar i do..
08/30/2010
I made these exactly equally instructed. My adult girl who hates lemon was very skeptical, all the same, she was overly complimentary about the ribs. Next fourth dimension, though, I will probably up the estrus a bit at the end for 15 minutes or and so as nosotros like more of a gluey sauce. Great recipe - the meatier the ribs the better.
02/27/2011
I followed directions, except I used lemon juice instead of sliced lemons. I also covered with foil for the first ii hours since the lemon sliced would have probably kept it more than moist. I institute them to be a bit less tender than everyone says, but information technology was probably considering they were more meaty than most country style ribs. Volition try again and cook for longer equally some folks suggested. They still got rave reviews, even if they were more work to eat. Volition attempt other sauces also.
03/25/2002
oh my gosh the all-time ribs ever. My family unit is inter-racial and i'm a hit
03/28/2006
Loved information technology. Followed the recipe merely did what some of the others did by adding a one-half hr to both cooking times and also used 5 country ribs (well-nigh 4 pounds). The hint of lemon in the pork was great...family really liked it. Try this with 'A very popular BBQ sauce' submitted by J.R. Neumiller. That sauce was worth making. Thanks for sharing. Will be making this once more for sure.
04/26/2012
OMG - I ordinarily make ribs in the crock pot because I have non been very successful at making them any other style – but now I know the secret!!!!
05/02/2009
At that place are then many differing reviews on this recipe that I had a hard fourth dimension deciding what to do. I used 4 lbs of boneless pork country fashion ribs. I skipped the lemon and rubbed them with dried garlic, dried onion & pepper. I covered them with water in the lesser of the pan and baked at 250 for 2.5 hours. Next time, I'd cutting that downward to ii hours max. I then uncovered & tuckered and put them back in for ane 60 minutes with BBQ sauce. They turned out really well but simply a fleck dry because I cooked them too long. I will admittedly make these again. I think that I would cover them again for the get-go 2 hours only reduce cooking time and to the recipe specs. This recipe is a keeper. To those reviewing - please exist sure to specify what type of rib (and bone in/out) that you used since this info is important to those weighing the cooking methods. Thank you!
01/17/2012
I followed the recipe as is, (except seasoned with my own seasonings as well) and it didnt come out as tender equally i thought information technology would. merely later i turned the oven up to 350 and cooked it covered with foil for maybe 30 mins information technology was super great ill make this over again for sure!
12/26/2011
used Bottled "Sweet Baby Rays /west dark-brown sugar" Information technology was a niggling likewise rich, I baked it first to get some off the fat off and then put in the crock pot (with the sauce ) for residual of the day, cant recollect how long, Easy and adept . If I were going to be home I would take fixed whole time in oven. I could have added a little water since infant ray is really rich.
06/06/2011
Loved these. First time ever cooking ribs and worked beautifully. I didn't accept a lemon so equally another reviewer suggested I used a petty h2o in bottom of foil lined pan. I also added minced garlic (3 cloves) when I added the BBQ sauce, and luckily I tasted the BBQ (Jack Daniels master alloy - new to me) and then I added one/3 cup of brown sugar too - sprinkled over the acme of the sauce. I changed the oven temp (300 deg. 2 hrs, added sauce+ and so 275 deg. 40 mins.). The ribs were falling apart tender, and using foil certainly made cleanup easier.
10/nineteen/2002
I know I followed the steps and I've cooked ribs several times before, but I thought they were under-seasoned (and I added more of everything called for in the recipe) and very tough and dry, even though they were dripping in BBQ sauce.
06/ten/2010
So I but made these ribs (bone out) for the first fourth dimension and can I but say they are AMAZING! Some of the reviews country their ribs were tough and dry, etc.. I don't know what they did differently than I did just mine were tender and juicy which really says quite a flake since the cuts I got were less than ideal (oh well live and learn) The only things I did dissimilar were to cook the ribs covered with foil for the starting time ii hours and and so cook the remaining time uncovered with the bbq sauce on it. I will most definitely be using this method of cooking short ribs from at present on with many different styles of marinades and sauces equally suggested by other reviewers. Thanks to Coolundrprsr for posting! Happy eats everyone! :)
11/09/2012
Ok, and then i simply snuck one of these waiting for my boyfriend to come dwelling house. Delicious! I didn't have a lemon so I used a lime, and I covered them for the first 2 hours. After draining the ribs, I raised the oven to 275, and cooked uncovered for some other hour and a one-half. My ribs were thick cuts, so this seemed like a meliorate pick. They fell correct off the bone, and were perfectly seasoned. Would make these again definitely. Hope I can hold off long enough for my boyfriend to come dwelling house before I swallow them all!
07/09/2001
What a peachy fashion to wearisome-cook ribs! This was and so easy to fix and cook. When I make this again, I will definitely remove the lemon slices before covering the meat with the barbecue sauce.
05/31/2009
very proficient recipe...simply I added my own twist to it..which I have been doing for years...I seasoned the ribs with my own dry out rub then poured bbq sauce covered with foil and cooked for 2 1/2 hrs...so tuckered the juice and poured more than bbq sauce and cooked for 30 mins with foil..and so I took the foil off and cooked it for another thirty mins uncovered...The meat comes out so tender and juicy and full of flavor!!
02/09/2011
This was great! I used teriyaki sauce instead of bbq sauce and anybody in my family thought information technology was amazing. (I used near ane/three of a bottle total on most 8 big pieces, put it back in the oven for 15 minutes -- at 350F now since everyone was getting antsy to eat -- turned them, so in for only another 10-15 minutes and they were perfect!) We will definitely be having this once again.
12/05/2010
DELICIOUS!!!! I cut down the cook time to i i/2 hours by increasing the temp to 350. Fall off the os, and it was absolutely wonderful!
08/19/2010
FINALLY - I have constitute a keeper recipe for this type of pork ribs. These ribs volition exist function of a weekly meal from now on. I used Greek seasoning instead of the garlic and bottled lemon juice. Unbelievable how tender these turned out.
05/23/2011
Turned out GOOOOOD!!!! For me being a first time rib cooker and complete apprentice at cooking this was a simple recipe to follow and soo YUMMY when done. On a whim I picked up state style ribs then googled a recipe.I read a lot of the reviews from this recipe and decided to try it with out adding h2o. I only put salt, pepper, and freshly grated garlic( I did not have a lemon) on my 8 boneless country mode ribs. Then I covered the dish with tin can foil like others had suggested. I cooked it at 275(my oven has a gap and loses heat)for 2hr30min. I poured generous amounts of Country Bob's sauce over the summit of each rib, cooked for one/2hr so poured the residuum of the sauce over each and cooked for some other hour. My husband wants me to make more ASAP and my 7yr former even liked them!! Thank you so much for the easy recipe Coolundrprsr. Adjacent fourth dimension I will make sure to accept lemon.
07/20/2011
First time cooking ribs and they came out amazing! So tender and succulent. I followed the recipe exactly.
01/11/2012
I merely elected to apply a expert quality bbq sauce (Sweet Baby Ray's Hickory Brown Sugar) and didn't worry well-nigh the lemon or garlic. I adapted it for my crock pot, and basted the ribs w/ the bbq sauce, covered and cooked it on high for 5 hours, and turned to depression and cooked some other 2 hours. Uncomplicated and doesn't go much easier than this.
xi/28/2010
dandy season but very tough, they might take needed to exist cooked longer.
10/21/2010
I MADE THESE RIBS ON YESTERDAY AND THEY WERE TERRIFIC! I DIDN'T HAVE A LEMON ON HAND So I OMITTED THAT Role OF THE RECIPE. I SEASONED IT WITH SEASONED Common salt, BLACK PEPPER, GARLIC Pulverisation, ONION POWDER, ONIONS, & WORCHESTERSHIRE SAUCE. I COVERED IT WITH FOIL AND LET IT MARINATE ALL NIGHT And then COOKED THEM IN THE OVEN AS SUGGESTED. IT WAS Delicious!!
02/13/2011
Loved this recipe then 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 exist making this over again.
08/02/2008
It can't become any easier or delicious as this recipe makes a very moist and flavorful country rib.I used a Cajun seasoning common salt as a rub to add together a bit of spice.
04/12/2012
There is no better fashion to brand these big Meaty ribs. I do like to add together part of a beer since my bbq sauce tends to be thick. I take washed these in the oven on a very low 275 for 4-5 hours. Wow are they finger lickin Skillful!! Thank You Coolundrprsr!
08/13/2010
These are sooooo, skilful you lot can't get enough of them you desire to brand them for everyone. I have made them 3 times in the terminal month. The merely change I made was to use more lemon slices and I added ane/four cup water
06/xv/2011
Great recipe for nice, tender bonesless country ribs
02/21/2007
Fantastic!!!!! I didn't take lemons, so I used lemon pepper with the garlic. It was outstanding. I will make my ribs this manner from now on!
09/fourteen/2013
I made this recipe "as is", with the exception of powdered garlic as I am allergic to fresh unless it is cooked 5-6 hours. They were great. The second time effectually, I made a few changes. I used lemon juice instead of sliced lemons. I have starting using lemon juice on craven and pork because information technology seems to sear it and hold in the juices - even on the grill I no loger take dry meat. I also used Paul Prudhomes BBQ rub then covered with foil. After taking off the foil and pouring off the juices, I use my family's recipe for BBQ sauce. one/2 cup obviously bbq sauce (I employ kraft), ane/4 cup honey and 1/4 cup Kikoman's teriyaki coat (make sure you go the glaze not the marinade, big deviation in consistency). Super easy and makes it sense of taste more homemade.
05/06/2011
Great recipe! I did stick with the garlic & lemon slices but I added water to the lesser of the pan. The 1st 2 hours I cooked it in a glass cake pan comprehend in foil @ 300 degrees. And so I tuckered off the liquid & put the lemon slices off to the side of the meat, smothered the ribs in Bulls Eye BBQ sauce & put dorsum in the oven for 45 minutes @ 250 degrees. The lemon took everyone by surprise at 1st but the guys gave it a adventure & ended up saying the meat was wonderfully tender & the lemon was... dissimilar. I would make this recipe again but am curious to see how orange slices would gustatory modality rather than lemon slices.
03/17/2011
tried this today... didnt accept the lemons but i fixed it anyhow and information technology was very yummy.... very easy ribs to fix
01/14/2011
Skilful season - lemon and garlic is a squeamish combination, but neither overwhelms the final product. The ribs were very moist and tender cheers to the tiresome cooking at a low temp.
02/sixteen/2005
Very easy. I took advice from other members and cooked the ribs for ane 60 minutes longer - they were very tender.
08/10/2011
good recipe if you similar this cut of meat
05/xxx/2011
Pretty proficient recipe with a few modifications. I did every bit others suggested and used h2o as I had no lemon slices. I cooked information technology for 2 hours at 300 with tightly wrapped aluminum foil on it, i seasoned with celery salt, salt, pepper and ground mustard. I and so put the bbq sauce on and left foil on for another 20 min and removed for the terminal 40. Turned out pretty darn good for my first fourth dimension! Hubby liked it said only one was a footling tougher to eat and information technology was a thicker i so it may of needed cooking longer not certain. Merely overall good!
04/09/2001
Very easy - very tasty
Source: https://www.allrecipes.com/recipe/23221/bbq-country-style-ribs/
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