Country-style ribs aren’t really ribs at all — they’re meaty, boneless (or partially boned) strips cut from the blade end of the loin near the shoulder. Rich and forgiving, they braise and grill beautifully.
Where Country-Style Ribs Comes From
They’re cut where the loin meets the shoulder, giving them more fat and flavor than the leaner center loin.
How to Cook Country-Style Ribs
- Braising: low and slow until fork-tender
- Grilling: with a glaze or barbecue sauce
- Slow-cooker: an easy hands-off option
- Roasting: covered, then uncovered to caramelize
Country-Style Ribs is part of the pork loin primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Braising, Grilling. Browse all recipes & guides.
Frequently Asked Questions
Are country-style ribs actually ribs?
No — they are meaty, mostly boneless strips cut from the blade end of the loin near the shoulder, not from the rib section.
How do you cook country-style ribs?
Braise low and slow until fork-tender, or grill with a glaze. Their fat makes them forgiving.
Are country-style ribs tender?
They can be, with slow cooking. Braising or slow roasting breaks down their connective tissue into tender, rich meat.