"Country style" spare ribs

I did 3 racks of baby backs yesterday for the holiday; but my dad doesn't like them because he doesn't like the work involved. So I did half a dozen country styles next to the racks, with one difference.

After 4 hours, I took the country style ribs off the grill and put then in a pot with two bottles of Dinosaur BBQ sauce, and let then simmer for the next couple hours. They were absolutely outstanding!

I seerved the BBQ sauce that they simmered in on the side for the racks of baby backs. Also on the menu were boneless skinless chicken thighs marinated in State Fair chicken marinade, heirloom tomato salad (heirloom tomatoes and thinly sliced onion in oil and vinegar), and the usual holiday sides: pasta salad, potato salad, and cole slaw.

I'm making Italian "Sunday Gravy" next weekend for a group of friends. In place of the pork neck bones the recipe calls for, I plan to use pork "country style" ribs as one of the meats in the "gravy". Now I'm sure it will turn out great. Thanks for the tip.

Mosca -

I am a big fan of country style ribs. We used to make them on the grill all the time. All the tasty rib meat, without the work of getting the stuff off the nagging bone!

Food Lion has them on sale in the Roanoke Valley for $1.37lb, melt in your mouth tender.

Mitch

If I am not mistaken, country style ribs are actually the butt that is cut into rib like strips. Doesn't matter to me though, them be some good eats.

We're doing some steaks tomorrow. Our local Lowe's Foods had boneless rib eyes on sale for 46.99 a pound... can't wait.

Dennis in Cary

quote:

Originally posted by DLnWPBrown

If I am not mistaken, country style ribs are actually the butt that is cut into rib like strips. Doesn't matter to me though, them be some good eats.

We're doing some steaks tomorrow. Our local Lowe's Foods had boneless rib eyes on sale for 46.99 a pound... can't wait.

Dennis in Cary

WOW! $46.99 a pound. Whats the regular price $55?

$47lb. for rib steaks? Is that what you ment to say?

I'm thinking it is $6.99 a pound and the $ came out a 4.

I do country ribs all the time in a crock pot. I put in one of the slow-cooker liners, ribs and bbq sauce and they are wonderful. Virtually no clean-up time.

Yes, I was typing too quickly. $6.99 a pound for Hertferd ribeyes.


Dennis inCary

Mosca-unbeknownst to you, you have let me know that I am not as unique as I thought. I, too, have been making "country style" ribs that very way for some time now. Slow cooking them on the barbie, then simmering them in dino bbq sauce. I would use the Dino rub too prior to the slow cook. Starting back when I lived in NC (95-98), I'd stock up on Dino BBQ sauce and rub on every trip home to Syracuse. When I could get the ribs for ~$1/lb on sale in the summer at Food Lion or Kroger, I'd buy about 20lbs and invite the friends over.

Mosca- you brought back memories, my mother used to cook them in the oven, make slits, add garlic, cook in a little water in a roasting pan, add bbq sauce the last 15 minutes of cooking.

Is there a butcher in the house?

There seems to somewhat of a difference about what a country style rib is about. Down here in the south we have two versions - one is the butt cut into strips which the market I buy at labels them "Western Ribs." The bone runs down the middle and there is a considerable amount of fat.

The other is labeled "Country Style Ribs" and I much prefer them over regular pork chops - they are almost like a crown roast of pork cut into individual rib portions - they have the small bone and have very little fat. I've been buying them for years at the same market and have never even thought about which part of pig they're from - but they're excellent on the grill.

The next time I go to this market, if the butcher has time, I intend to ask about what is the true country style rib.

quote:

Originally posted by baileysoriginal

Is there a butcher in the house?

...the other is labeled "Country Style Ribs" and I much prefer them over regular pork chops - they are almost like a crown roast of pork cut into individual rib portions - they have the small bone and have very little fat...

that's the kind I was talking about.

Amen, them some good eats there.


Dennis in Cary

I never do baby backs anymore. Around here , the "country Style" ribs are the ends of the pork loin, whether bone in or boneless. I feel there is much more edible reward in "country style". They go on sale quite frequently here for 89 cents a pound. I overstuff my freezer on those sales.

Most often, the "country style" ribs I find at the local Food Lion do not have any bone in them at all. But they are usually less expensive and 2 or 3 are sufficient for most appetites. I season them with Penzey's Ozark Seasoning, brown them in a hot cast iron skillet, then bake at 350 until very tender and completely done. The last 5 minutes or so I slather them with some BBQ sauce and serve a little extra sauce over the top when they come out of the oven.

I also like them browned in the pressure cooker and cooked with sliced onions, sauerkraut, potatoes, apple cider. a little thyme and brown sugar - cook under pressure for about 12-15 minutes. A really good cold weather one pot meal.

Country style ribs are sliced pork butt somretimes bone in sometimes bonless.

We like the bone-in "country style" ribs. They have more fat and after slow cooking on the BBQ then glazed with sauce, they are just delicious.

I tried something a little different with the country style ribs yesterday. I put them in the water smoker w/hickory chips and beer instead of water. Cooked them for about 3.5 hours then pulled them apart liked pulled pork and simmered on the stove in sauce for about an hour. Delicious!

lleechef - you are a chef so I trust what you say - are your country style ribs sliced pork butt?

The ones with the flat bone in them; I'm having a hard time imagining what part of the hog shoulder that is from. Is it a blade?

quote:

Originally posted by Mosca

The ones with the flat bone in them; I'm having a hard time imagining what part of the hog shoulder that is from. Is it a blade?

It's the Boston Butt, bone still in, front leg upper half, lower half is shoulder

I like them because you don't actually have to slow cook them, or at least not too slow. I put Dinosaur BBQ Foreplay on the them. indirect cook them on the grill with some smoke, then glaze them over the coals with Dino Slathering Sauce. I don't think I cook them more than an hour either on the grill or in the oven..

...My wife's favorite with garlic mashed potatoes, and frozen corn with 'butter' sauce.

I just got back from the butcher's - I asked him about this and he said our country style ribs come from the big end of the pork loin - maybe other regions of the country have different versions of what's called country style but ours have the small bone and very little fat.

I want the fat and I want the bone and I really enjoy the taste when they are slow cooked on the grill or in the oven with lotsa BBQ sauce that is sweet.

Paul E. Smith
Knoxville, TN

quote:

baileysoriginal
Cheeseburger



191 Posts
Posted - 05/31/2008 : 13:49:43
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I just got back from the butcher's - I asked him about this and he said our country style ribs come from the big end of the pork loin - maybe other regions of the country have different versions of what's called country style but ours have the small bone and very little fat.

I told y'all, I told y'all, nanny nanny boo boo!

Here in River City, "country ribs" are often marketed as "southern ribs". Sometimes they are the boneless pork butt strips, sometimes they are bone in. The names are interchangeable, but the product remains the same. Both versions are very fatty, very cheap and often on sale.

I think the terms country and southern ribs have no particular meaning outside the minds of the marketing mavens of the two major supermarkets we have in River City. These are strictly marketing terms and bear no resemblance to what is actually offered for sale.

What amuses me is how either market would know anything about good pork to begin with.
One supermarket parades as an old New England market, but is Belgian owned. I have never had any type of really good pork from this market. Maybe pork is not popular in Belgium, I do not know, but I bet they do not do BBQ like we do in the US.

The other supermarket is equally mysterious. This is a large regional chain in the Northeast and owned by a highly regarded local family of the Jewish persuasion. Amazingly, their pork is usually pretty good, but then again, how would they know much about pork to begin with? Very good consultants I imagine. One thing I know is they are not consulting with the Belgians.

Anyway, both chains seem to depend on the ignorance of the consumer regarding proper names of meat cuts of any sort, they prefer to make up their own marketing names, knowing full well the average modern consumer knows nothing about animal anatomy.

I do not think this is just a local phenomenon. I think supermarkets in general believe we are stupid and their meat spin doctors can sell us anything if the name sounds good.

GG, I think you're a bit whack here. Posted as opinion it's obviously indisputably your opinion, but otherwise it is hard to follow your logic... because a local supermarket's parent company is Belgian, they don't know good pork? Because a local supermarket is owned by Jews, you are amazed that the pork is pretty good... but obviously Jews don't know how to name the various cuts of pork?

I dunno, man. I have to respectfully discard what you've written as "your post was not helpful".

jews eating bbq. Welcome to America.