- Jan 30, 2014
So I'm driving myself nuts after so many times of having unsuccessful attempts at getting tender country style ribs. Since it's winter I'm baking them in the oven. My most recent attempt was about 4lbs of 6 pieces of country style ribs. I put a dry rub on them and wrap 3 pieces in foil together. I baked covered in foil for 2 hours at 225 degrees. I took them out put some BBQ sauce on them uncovered and baked for another 45 minutes at about 275. The parts right next to the bone were tender, but they were pretty tough and no where near the "pick at them with a fork" tender that I hear people talk about. What in the hell am I doing wrong here? I slow cooked at a low temp, but again, no luck. Someone, anyone, please provide some information on this. I would greatly appreciate it! Thanks so much!