What is it?
Country-style ribs aren’t ribs at all, but blade steaks or chops. Cut from the blade portion of the loin’s shoulder end, they often include part of the upper rib bones, though they may be boneless. They have a lot of connective tissue and fat, making them ideal for barbecue, not unlike real ribs. This flavorful cut, which is thicker and meatier than spareribs and baby backs, takes well to moist cooking methods, like braising, which melt its connective tissue into tenderness.
Don’t have it?
Try baby back ribs or spareribs instead.
How to choose:
Country-style ribs are available either bone-in or boneless and can be found in the meat section of most supermarkets. Look for meaty ribs.
How to prep:
Remove any excess fat or tough connective tissue.
How to store:
Keep refrigerated or, for longer sotrage, frozen.
spare ribs; baby back ribs
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Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they're broiled until browned and then braised with beer and aromatic vegetables so they absorb…
For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.
You can usually find Chinese noodles in the produce section of the supermarket.