Nancy Young wrote:
> "Sheldon" > wrote
>
>> The country ribs I buy are cut from the *loin*, and as far as I'm
>> concerned are the best part of the pig, the perfect mix of lean to
>> fat and NO gristle whatsoever, make far better Q than spareribs.
>
>
> I'm with you, one of the things I love about them, the excellent
> texture, and, of course, the flavor. No gristle whatsoever.
>
> nancy


They taste like a pork chop is supposed to be; they're just not as
pretty as the dry tasteless pork chops that I assume are cut from the
other end of the loin... Hmmm....

http://www.ams.usda.gov/lsg/imps/imps400.pdf

"Pork Loin, Country-Style Ribs - This item shall be prepared from the
blade end of a pork loin and shall include not less than three (3) nor
more than six (6) ribs. The chine bones shall be removed by a cut that
exposes lean meat between the featherbones and ribs. Country-style ribs
shall be divided into approximately equal portions by cutting through
the flesh from the rib end (ventral) side to the feather bone side
without severing the muscle cover (trapezius), leaving both portions
attached. This cut leaves the blade bone and overlying lean and fat in
one portion and the ribs and featherbones in the other.

As an alternative, the blade bone, related cartilage, and overlying lean
and fat shall be removed. The chine bone shall be removed as described
above. The country-style ribs shall be separated into approximately
equal portions by cutting through the flesh where the chine bones were
removed. This cut leaves the ribs in one portion and the featherbones in
the other. Both portions shall be packed into the same container. The
purchaser shall specify which method is preferred."


Some unscrupulous butcher may be slicing pork shoulders or poorly cut
blade steaks and selling them to Bubbabob as country ribs. They will
still taste good if cooked long and slow to break down the gristle into
gelatin.

Bob