BBQ Country-Style Ribs

I covered for the first 2 hours and I was out of bbq sauce so I mixed up some ketchup, brown sugar, little soy sauce, thinned out raspberry jam, black pepper, roasted garlic chipotle blend spice.

The garlic was to much

I added a second lemon; but took all lemon slices off before final bake with BBQ sauce.

The recipe DOES NOT say to cover – the video shows it but I missed that part 🙂 I am covering for the last hour and hoping for the best.

Mmm Scrump-didli-licous OMG I love these fall apart mouth watering

Very good! I rubbed seasoned salt with onion salt and pepper. Covered with light coating of sweet baby rays, turned after 20-30 minutes then turned and coated again on other side. Then 15 more minutes. They were so luscious.

This is my new go to recipe. I have made these ribs twice. I didnt use fresh lemon or garlic because i prefer dry rub. Instead i used 1tsp each of garlic powder, onion powder, and lemon pepper plus 1/2tsp paprika, a few dashes of salt, pepper, and cayenne pepper. I also cooked for 3 hours on 250, took them out and drained them, added the BBQ sauce, put the foil back on, lowered the temp to 225, and cooked for 1 more hour. They were falling apart, so tender and juicy. The first time was just for my small family of 3. The second time I made for my family and my fiancee’s coworkers so i tripled the recipe. They all LOVED these ribs. A crowd pleaser for sure!

Great recipe I’ve been using Sweet Baby Ray’s sauce or Kraft but since 1975 I put LA Choy Sweet @ Sour Sauce together it’s So delicious both of the sauces give it So Much Flavor

Great flavor and tender meat. Thank You for the recipe! 🙂

well it Needs to be covered during the first time . tightly.. other than that.. you have alway been a great resource for cooking chrisj

Came out delicious

So good and easy! Accidentally got boneless country style pork ribs and they were still delicious. Followed as written except sprinkled a small amount of Montreal steak seasoning on 1 side of the ribs instead of just salt. I also covered the entire cooking time w/ foil.

This came out so moist and favorful! I adjusted the cooking to 21/2 hours initially because the ribs were very thick. The barbecue sauce I added some honey and fresh garlic and it was delish! Will definitely cook again. My family loved it.

Baked at 275 for 2hr 15min, drained brushed with sauce flipped 40min at 240 flipped sauced again . Ribs I had were bigger than normal loved the lemon slices kept putting on top after sauce loved the tang

Make this all the time… Marinate the meat in chicken broth and lots of garlic and salt to taste for about 24 hours prior to grilling or baking. Instead of lemon slices add lemon juice to the chicken broth marinade.

I dry rubbed the Country ribs with Montreal Seasonind and they were the bomb!

made the recipe exactly as stated and it was soooo delicious. it made a hit in this family.

The only way this recipe is 5 stars…is to put them on the grill afterwards. I also put a rub on them in the oven, the BBQ sauce I put on at the end on the grill. If you chose baby back ribs, do not cook them so long, maybe 45-1 hour, and cover tightly to keep moisture in.

Very tasty

I loved the oven idea since my gas grill is out of gas. Hate that when that happens. I followed the recipe exactly, which is unusual for me because I don’t always have all the ingredients! At first, I wasn’t wild about the lemon taste, but I decided it was a nice change. 2 hours at 250 covered tight with foil, and I didn’t add any liquid. The thin slices of lemon provided enough with the ribs. 1 hour at 250 with Sweet Baby Ray’s. Served with sauted brussels and french fries. Can’t beat the easy!!

Easy and simple but the taste results were all the rave!