On Saturday, May 8, 2021 at 11:20:20 AM UTC-4, wrote:
> On 5/8/2021 10:56 AM, Dave Smith wrote:
> > 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. 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)." 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.
> Obviously we don't all shop at the same grocery stores and they don't
> all have the same meat distributors. This is what I bought:
>
> https://i.postimg.cc/WzW3fg68/countryribs.jpg
>
> Yes, boneless:
>
> https://i.postimg.cc/50pN6LGJ/label.jpg
>
> I made a mistake when I said it's a 2 lb. package. 1.56 lbs. Still
> plenty enough for at least three meals for me. I do not have a
> gargantuan appetite.
>
> They're streaked with fat but when you cook them the fat melts and adds
> to the flavour. (How many times over the years has it been discussed on
> this ng how breeding "leaner" pigs has netted disappointing results?)
> As for bland, that's what the marinade is for.

A coarse ground type of mustard with a Worcester Sauce mixture marinade will also tender up pork ribs over night. And make them a VERY reddish color on the grill.