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Country Style Ribs come from the pig's upper rib cage, near the shoulder. They are cut from the blade end of the loin (that is, from the loin, just behind the shoulders.)

They are meatier, and less fattier than many other rib cuts. They look more like porch chops cut in half with a bone through them.

They are usually sold sliced into slabs with between 3 and 6 ribs in them.

Rib purists don't consider them real ribs.

Cooking Tips
They need slow and low cooking. For cooking instructions and other advice, see main entry for Pork Ribs.

Other entries for:

Pork Ribs
Beef Shoulder Pot Roast, Country Style Ribs, Kansas City Style Ribs, Pork Button Ribs, Pork Rib Chops, Pork Rib Tips, Pork Riblets, Pork Side Ribs, Spare Ribs, St Lous Style Ribs

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

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Meat
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