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Dave Smith[_1_]

On 2021-05-08 9:53 a.m., jmcquown wrote:
> On 5/7/2021 8:15 PM, wrote:
>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>>
>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>>
>>>> Marinated Country Ribs
>>>
>>> Although, I somehow don't buy anything with the word 'country' as
>>> having anything to do with
>>> mandarin oranges, teriyaki or soy sauce.
>>>
>> "Country" is referring to the cut of meat she is using, not the recipe.
>>
> Exactly.Â* Per Wiki: "Country-style ribs are cut from the blade end of
> the loin close to the pork shoulder. They are meatier than other rib
> cuts. They contain no rib bones, but instead contain parts of the
> shoulder blade (scapula)."Â* The ones I bought don't contain even a part
> of the shoulder blades; they're boneless.

What is sold as country style ribs most definitely has bone, and a lot
of fat. I gave up on them after a few tries because they were mostly fat
and bone and surprisingly bland meat.