[cybercat]

Here's the thing:

I tried "country style" pork ribs, some with bone in, some without, browned
fast and hot and braised low and slow, and the resulting meat and broth were
amazing. The best ever. Those of you who lament not being able to find pork
with enough fat, this might be the cut for you, at least for braising. I'll
never buy loin chops again.

(I let them cool and then separated the meat from the fat and bones with my
hands and used it in a pork and noodle dish.)