BBQ Country Style Ribs

347 Reviews 16 Pics
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Coolundrprsr
Recipe by  Coolundrprsr

“Tasty, twice baked ribs with your favorite BBQ sauce.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

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Reviews (347)

Rate This Recipe
Sande
1831

Sande

I gave it 5 stars but I did adjust several things as others had suggested. I covered bottom of pan in 1/16" water, sealed tightly with foil and cooked ribs 2 hrs. at 300. I then opened foil and drained all juices off. I covered ribs in 18 oz of BBQ sauce and 1 tsp. dried onion flakes. I then replaced foil and cooked at 275 for another 40 minutes. I used 3.5 lbs very meaty country style ribs. They were the most tender and moist ribs I'd ever made! They were falling off the bone and very moist still. I got the foil idea from another poster and also the bit of water as I did not want lemon. I also mix about 3-4 different bottles sauces to come up with the one we like best. We don't care for the one most posters mentioned.

PKELLYC
1292

PKELLYC

Try baking them at 350 degrees in a foil covered pan for 1 1/2 hours. Drain the fat, add your bbq sauce and continue cooking for another 1/2 hour uncovered.

WATASHI
987

WATASHI

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.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 625 cal
  • 31%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 45.7 g
  • 91%
  • Cholesterol
  • 177 mg
  • 59%
  • Sodium
  • 1228 mg
  • 49%

Based on a 2,000 calorie diet

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