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Steve Pope

> wrote:

>On Sep 30, 5:20*pm, Dave Smith > wrote:
>>
>> On 30/09/2012 6:12 PM, Ed Pawlowski wrote:
>>
>> >> I should probably go back and get more to fill the freezer while they
>> >> are on sale.
>>
>>
>> I have not bought country ribs in years. My experience with that cut is
>> that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not
>> even worth cooking.

>You need to find a better supplier of this cut.

In my experience, they are a pork rib with a pork loin chop still attached.
They do not have excess bone compared to a normal pork rib.

They present a cooking quandry as they contain some rib meat that wants
to be slow-cooked, and a larger piece of loin meat that is better off
being grilled. I suspect most people just grill them.

Steve