"Bob Terwilliger" > wrote

> That doesn't mean I have any PROBLEM with the boneless hunks of meat being
> marketed by that name. I cook with them routinely. It's just that I was
> curious about whether there *is* such a thing as bone-in country-style
> ribs.

When I was picking up sausage for tonight's sausage & peppers dinner,
I happened upon the country style ribs, sure enough, bone-in or boneless.
Heh, too bad I don't remember the difference per pound, but they were
both $2 something. Looked good, too.

Not sure exactly how I'd make them, right at this minute, but I do love
them, usually a good sized one goes into the spaghetti sauce pot.

nancy