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You are here: Home / Meat / Pork / Pork Ribs / Country Style Ribs

Country Style Ribs

This page first published: Jan 23, 2006 · Updated: Jun 12, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Country Style Pork Ribs come from the pig’s upper rib cage, near the shoulder. They are cut from the blade end of the loin (that is, from the loin, just behind the shoulders.)

They are meatier, and less fattier than many other rib cuts. They look more like porch chops cut in half with a bone through them.

They are usually sold sliced into slabs with between 3 and 6 ribs in them.

Rib purists don’t consider them real ribs.

Cooking Tips

Country Style Ribs need slow and low cooking. For cooking instructions and other advice, see main entry for Pork Ribs.

Nutrition

Per 113g (4 oz), uncooked: 5 Weight Watchers PointsPlus®. Per 85g (3 oz), cooked: 6 Weight Watchers PointsPlus®.

Language Notes

Note that Beef Shoulder Pot Roast is sometimes referred to as “Country style ribs” as well.

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