Saturday, October 6, 2007

Country Style Barbeque Pork Ribs

I'm not a barbeque cook at all. I love to eat it...but I just can't get it to turn out right. EXCEPT for this recipe. It's an easy, twice baked method using lemon slices as tenderizer. The ribs come out tasty and fall apart tender every time. Try it and see whatcha think.

Country Style Barbeque Pork Ribs

6-12 Country style pork ribs

minced garlic
1-2 lemons, sliced
1-2 cups barbeque sauce

Put ribs fat side up (if possible) in a large roasting pan or casserole dish. Season with a little salt. Cover with minced garlic and lemon slices. Set aside a few slices for serving time. Use fresh sliced lemons; don't substitute lemon juice if you can avoid it. Cook covered with lid or foil at 325 degrees for 2 hours. This is a good recipe for a Sunday because you can get it started before church, and when you come home it is time for the next step. Take the ribs out of the oven and pour off juices. Discard lemons. Smother with barbeque sauce and bake for 30-45 more minutes. Serve with sweet tea garnished with the reserved lemon slices.


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1 comment:

Jess said...

Almost a year and a half later, and I'm still using this recipe. Yum!

Every time country style ribs go on sale, I portion out 3 ribs per adult and 1 rib per child. Freeze them in freezer bags for later to save some cash. Just thaw in the fridge during the day and cook as normal.