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I absolutely love making country style pork ribs. What are country style pork ribs ? Well the are basically strips cut from the shoulder. My guess for why they are referred to as ribs when they do not come from that region is its easier to identify them as such and they are more relatable.
Now, Country style pork ribs are sold bone-in but more often than not they are boneless I tend to see them sold boneless.
Now why I absolutely love these things. Since they come from they shoulder blade they have a great fat to meat ratio. They are full of meat but also have a lot of marbling and not fatty marbling that will result in a overly rich, fatty dish. They have the kind of marbling that baste the meat for you. Will mostly render out and leave you with fat basted, crispy pork.
Now with this dish I prefer them roasted then dunked in gravy and served. Opposed to simmered in gravy because then you lose that awesome texture. Check it out and let me know what you think!