"gregz" wrote in message
...

"jmcquown" > wrote:
> "Dave Smith" wrote in message ...
>
> 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.
>
> ***************
> I believe it is indeed considered a different cut of pork between the
> U.S. and Canada. The ones I buy a couple of times a year are very meaty.
> No gristle. No "silverskin" to remove from the back of the ribs before
> cooking them. Country ribs are not at all the same as spare or baby back
> ribs.
>
> Jill

It appears what exactly you get, is what the butcher cuts. Mine look like
perfect square logs, and narrow enough to cook faster.

http://www.bbq-fyi.com/what-are-country-style-ribs.html

Greg
***************

From the RFC web site:

http://www.recfoodcooking.org/sigs/J...ry%20Ribs.html

Jill