Country Style Ribs (Pork)

These meaty, tender, boneless ribs are cut from the upper side of the rib cage from the fatty blade end of the loin. Butchers usually cut them into individual ribs and package several ribs together. These ribs can be braised and shredded for pasta sauce, or pounded flat and grilled or pan-seared as cutlets.

These ribs are made from halved or butterflied rib chops from the blade (shoulder) end of the tenderloin. They contain both dark meat from the shoulder and light meat from the loin; we like to brine them (to keep the white meat moist) and then pound them to an even thickness (so the dark meat cooks through faster).