Welcome!

About the Game:
Seasoned with garlic, lemon, and BBQ sauce, these easy oven-baked ribs are so tasty. BBQ Country-Style Ribs. Tasty country-style ribs coated with your favorite BBQ sauce and twice-baked until tender.

Gallery. Recipe Summary. Ingredients. 10 country style pork ribs 2 teaspoons minced garlic 1 medium lemon, thinly sliced 1 (18 ounce) bottle barbeque sauce. Step 1. Preheat the oven to 250 degrees F (120 degrees C). Place ribs in a single layer in a shallow baking pan or roaster, salt if desired. Spread garlic on ribs, then arrange lemon slices on top. Bake in the preheated oven until tender, about 2 hours. Drain any grease and liquid. Pour barbeque sauce over ribs. Reduce oven temperature to 225 degrees F (110 degrees C) and cook ribs until sauce bakes into meat, about 1 hour. 625 calories, protein 45.7g, carbohydrates 39.2g, fat 30.7g, cholesterol 176.5mg, sodium 1228.2mg. Full Nutrition. Reviews ( 506 ) Most helpful positive review. I use this, particularly in the winter when the outdoor grill is off limits. It is fantastic. For those of you 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, baby back which come from the loin, and country style which are no actually ribs and are cut from the blade end of the loin. Country style ribs have by far and away much more meat and very little if any bone. And it is precisely the extra marbling and meat that allows them to cook so long. If you tried this and the meat was too dry, you probably used the wrong cut. If you are dead certain you used the proper cut, you might try a simple light to moderate brining solution for 12-24 hrs. But I've never had this method let me down. And don't reserve this for BBQ. Use it with any sauce you like. cranberry, marinaded asian, etc. The important ingredient in this method is the proper cut of meat. Most helpful critical review. 5 star values: I use this, particularly in the winter when the outdoor grill is off limits. It is fantastic. For those of you 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, baby back which come from the loin, and country style which are no actually ribs and are cut from the blade end of the loin. Country style ribs have by far and away much more meat and very little if any bone. And it is precisely the extra marbling and meat that allows them to cook so long. If you tried this and the meat was too dry, you probably used the wrong cut. If you are dead certain you used the proper cut, you might try a simple light to moderate brining solution for 12-24 hrs. But I've never had this method let me down. And don't reserve this for BBQ. Use it with any sauce you like. cranberry, marinaded asian, etc. The important ingredient in this method is the proper cut of meat. Okay, can I just say. Y-U-M. These ribs were absolutely delicious! My local store had the country style pork ribs on sale, so I stocked up my freezer, and boy am I glad I did now that I have this great recipe. My husband 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 taste of garlic and lemon going all through it! I used a large non-stick roasting pan, so that each rib wasn't touching. I rubbed them generously with kosher 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 so that they covered the ribs completely. Baked at 250 for about 2 and a 1/2 hours, then took the lemon OFF, poured Head Country BBQ sauce (the absolute BEST!) all over them, and baked for a little 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 now the only way I will prepare pork ribs! Oh, and make sure and serve a little extra BBQ sauce warmed up on the side. especially if you LOVE it as much as I do. Good Lord these ribs were awesome! Everyone in my house loved them. I had 2 pans so I cooked them at 325 for 2 hours covered with aluminum foil. After 2 hours I drained the juice and covered the ribs with BBQ sauce. I turned the temp down to 275 and left the foil on for another 30 minutes. I then removed the foil for 20 minutes to let the sauce thicken. So a total of 2 hours and 50 minutes. The ribs fell 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 water. If you use the right ribs and keep them covered, you should not have a problem with dry ribs. The amount of juice that I had to drain was more than plenty to make a gravy. This is a nice, easy recipe that will yield tender meat. I did not have lemon - so I just sprinkled ribs (liberally) with garlic salt, and baked in a shallow baking pan (uncovered) for 2 full hours at 250 degrees. I drained the juice off, added the bbq sauce, and continued cooking for another full hour. The meat was delicious and VERY tender. Really good recipe! My family is CRAZY about these ribs. I've made it three times now and suggest you bake an hour longer at 250, remove the lemon slices and then bake for the final hour w/bbq sauce. Perfection! They were then fall-off-the bone tender! I did these in the crock pot adding a 1/2 can of diet coke with lemon. I KNOW, it sounds odd, but EVERY time I add a coke to meat, no matter what the cut, it turns out tender. And for as cheap as 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.m. 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 pick up this cut a little more often! I thought this recipe was excellent. I seasoned my ribs with garlic powder and salt & pepper first. I also let them cook an extra half hour. They were SO tender, my husband was surprised. He doesn't usually like country ribs because they end up so tough. now I know the secret. Thank you! 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. These were great! At last, a rib recipe that really works! Mine always came out dry, chewy or greasy. In my version of this recipe, I baked the ribs with the garlic and lemon covered at 300 for 2 hours, drained off the juice & removed the lemon, added the BBQ sauce. Back in the oven for 1/2 hour then remove foil cover and increased temp to 425 for 15 minutes to make 'em sticky. Two lbs of ribs fed two people. Next time, will double that. Really good..after reading many reviews before preparing this recipe I would only comment that if your ribs are very large or thick cut, it 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. Check them before you put the sauce on. If they are still tough and the juices look reddish. recover and continue to bake awhile longer. Simple, and very, very good! I was asked to make it again the following week. I covered the ribs in garlic powder, salt and pepper. Then I added 1/2 cup water mixed with a tsp liquid smoke.

Cooking country hack

Cooking country design cafe mod

Cooking country hack download

Cooking country game cheats

Hack cooking country