We had heard of spare ribs and baby back ribs, but we were not familiar with country-style ribs while growing up. This specific cut of pork had everyone at the Mixed Stew baffled over its origins and real name in relation to the pig’s body. It’s labeled and sold as “country-style ribs” by most major supermarkets. Look for great marbling that’s just right for barbecuing or braising. These cuts are acquired from where the upper-shoulder and neck sections meet on the pig. This means that country-style ribs aren’t ribs at all. Country-style ribs are actually blade steaks or blade chops. Pieces of the upper rib bones may be included or pieces can come boneless. Do you have a favorite way of cooking this cut?
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