Though the ribs come from Denmark, there is no such thing actually in Denmark called “Danish Ribs.” What North Americans know as Danish Ribs came about because meat packers in Denmark had the meat cut leftover after making Danish Ham, and decided to market the cut in America. They are less expensive than many other rib cuts.
They are served in chains throughout America such as TGI Friday’s and Chili’s. The restaurants say Danish ribs are more tender. They are also sold frozen and uncooked in American supermarkets, often in 4 ½ kg (10 pound) boxes, with 5 to 6 slabs per box.
Detractors say there is hardly any meat on the ribs, and that the ribs have lots of “shiners” (bones with no meat.) They also say that they find the ribs can have a “funky” flavour, and a smell that is at times fishy or piggy.
Good pork ribs in Denmark are likely to come from a hog breed called “Land Race.”
Import of Danish Ribs was banned in 2001 during a general American ban on European meats owing to hoof-and-mouth disease fears.
Some say the style of cut actually originated in Sweden.
Mahle, Ellen and Catherine Klasne. Danish ribs suddenly rare: Many may have to pick other bone for Memorial Day. Daytona Beach, Florida: Daytona Beach News-Journal. 24 May 2001.