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Are Country style ribs the same as pork shoulder, or what are they?

springleaf Jun 29, 2012 07:46 AM

I had read that country ribs are from pork shoulder, but now I just read that they are lean. Saw them at the market and they looked like there was some fat in them, but I don't want to cook them wrong.

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  1. todao RE: springleaf Jun 29, 2012 08:21 AM

    "Lean"' doesn't mean there's no fat on them. It simply means there is less fat than other similar cuts.
    Here's a link dealing with the entire history of Country Style ribs that might help:

    1. 1POINT21GW RE: springleaf Jun 29, 2012 08:21 AM

      Sometimes they come from the shoulder (sometimes called the "butt), sometimes they come from the blade just behind the shoulder.

      Sometimes they are leaner than a typical pork butt, but not always. Regardless of that, you can cook them either relatively fast for a product that will stay together in the end or low and slow for pulled pork.

      I actually prefer to cook them relatively fast so they hold their shape in the end, otherwise if I were looking to make pulled pork I would have just saved money and bought a pork butt. You can grill them over a medium bed of coals until done to your liking then brush heavily with barbecue sauce and glaze over high heat. You could also simply braise them (uncovered) in barbecue sauce.

      1. f
        fourunder RE: springleaf Jun 29, 2012 08:26 AM

        Country Style Ribs actually come from he Rib End (Roast). You can Roast, Bake, Braise or BBQ/Grill.

        Required viewing:


        1. k
          katecm RE: springleaf Jun 29, 2012 10:58 AM

          Do they say "loin" on the package? If they're from the loin, at least where I get them, they usually say so. I cook them low and slow still, they just aren't as meltingly tender (but are also much less fatty).

          1. paulj RE: springleaf Jun 29, 2012 04:47 PM

            More or less the same. If not exactly the same, then neighbors. They can be cooked the same, except that the 'ribs' are small pieces.

            1. Uncle Bob RE: springleaf Jun 29, 2012 05:42 PM

              The North American Meat Processors Association says that country style ribs "shall be prepared from the blade end of a bone-in pork loin, and shall include not less the three ribs, and no more than six...plus some additional technical cutting jargon....These are "true" CS ribs.....

              Also, you will see another "Country Style Rib" in your grocer’s meat case. These are cut from the shoulder...specifically the butt portion....Obviously they are not "ribs" at all...they are just pork butt sliced/cut into strips...Once long ago in my area these "ribs" were labeled as "Western Style Ribs" to differentiate from true "Country Style"...Some/a few small independent retailers (in my area) still use the Western Style Rib labeling on those "ribs" from the shoulder/butt

              Truth in Labeling suggest that somewhere on the package the exact location of where the meat comes from should be stated...In this case....Pork Shoulder, Butt or Loin....Often times this appears in small print, or in bold print as part of the labeling...PORK LOIN COUNTRY STYLE RIBS, Or COUNTRY STYLE RIBS...in small print somewhere else on the label...Pork shoulder....Then again not all retailers comply....

              To your specific question ~~ Sometimes they are (the same as pork shoulder) sometimes they are not. ~~ Read the label, and learn to spot/see the difference. HTH

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