In article >,
Omelet > wrote:

> > OB Food: The SO grilled some country-style ribs for dinner. They
> > weren't as fatty as other times we've bought them.
> >
> > Cindy
>
>
> Beef or pork?

Pork. Very simple, lazy prep. I just dusted them with some rib rub
(freebie that came with our last Penzey's order), and slathered on some
bottled BBQ sauce a few minutes before yanking them off the grill.

Two keys to country style ribs: trimming the fat, and being careful not
to overcook them.

--
Julian Vrieslander