On 01/10/2012 11:07 AM, Brooklyn1 wrote:
> Dave Smith wrote:
>>
>> 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.
>
> Then you have a lousy butcher or you need new glasses. I find that
> country style pork ribs to be very meaty, they contain no more
> fat/bone than pork chops. Spare ribs have more waste, a lot more
> waste. And very often there are boneless country style pork ribs, I
> prefer those. Anyway most pork cuts are fatty... bacon is almost all
> fat and yet people buy it by the ton with no complaints.
>


This might be another of those cases where cuts of meat are named
differently in various places, like London Broils. What you described
sounds to me sounds like what is sold as baby back ribs here. The
country ribs that I have seen in the past are usually about a 2 pound
chunk of pork that has a number of bones, a lot of gristle, serious
layers of fat, and maybe 20% of the total is meat. It is tasty meat, but
way too much hassle to cook and gnaw at for the amount of edible meat.