What Are Country-Style Ribs — And How Are They Different From Other Ribs?

The cut of meat known as country-style ribs is a bit of a riddle. They are rib-like strips of meat but are actually boneless. So how does this variety of meat get the label of "country-style ribs?"

They aren't actually ribs, but the association with the term is probably due to the fact that the meat has the same familiar texture and rich flavor of meat from around the ribs. This inexpensive cut of pork has more fat than other rib cuts and a lower price tag than a tenderloin.

What Are Country-Style Ribs?

Country-style ribs are a budget-friendly cut of pork from one of two areas that contain bones from other parts of the animal. They are usually boneless and come from the shoulder area which is a fatty and muscular part of the shoulder blade near the loin.

Country-style ribs are cut from where the loin and shoulder meet. They are a combination of higher fat and lean meat and are sold as slabs or individual servings.

These ribs usually have a lot of fat, which means they benefit from being cooked low and slow. The longer the meat is allowed to cook, the more fat will render out and produce a succulent rib.

The country-style ribs are a good choice for home cooks and outdoor grillers since they are meatier than other cuts of ribs and are less likely to dry out during cooking. The marbling in the meat gives country-style ribs on the grill a chance to become deeply flavorful.

Bone-In vs. Boneless

Bone-In Ribs

According to the US National Pork Board, country-style ribs are cut from where the loin and shoulder meet. They're a combination of higher fat and lean meat and are sold as slabs or individual servings.

Country-style ribs marked bone-in them do not technically have a rib bone. What they have is the scapula or shoulder blade. These ribs tend to be fattier than traditional ribs on the bone — which means more flavor for your menu.

This cut of meat is still called ribs because they're similar to traditional ribs in appearance, taste, and texture.

Get the recipe: Italian Country Style Ribs

Boneless

Country-style ribs are usually boneless. They are from the shoulder area which is a fatty, muscular section of the shoulder blade near the loin. These ribs are strips of meat cut off the shoulder bone and are similar to a shoulder steak.

The ribs get their signature flavor from the marbling and some cooks will find this cut is a better choice for their cooking needs.

When you are shopping for country-style ribs, you will find some selections at the blade end near the shoulder that are cut into pieces for purchase. The bone has been removed in the preparation of the cut and it features a good bit of marbling for flavor and tenderness.

Shoulder cuts, which are thick strips cut from pork shoulder steaks, are sometimes found labeled as pork shoulder country-style ribs. If you don't see them in the counter display, ask the butcher if you can have them cut and packaged.

How to Cook Country-Style Ribs

Country-style ribs will produce flavorful results on low heat for as little as a few hours.

These ribs are also terrific choices for a dry rub of spices like a blend of onion and garlic powder, chili powder, paprika and dried herbs, and salt. Prep them for the grill, slow cooker, or Dutch oven, then choose which BBQ sauce to stir up and serve.

Oven

When cooked at a temperature of 350 degrees F, country-style ribs should take about 90 minutes to cook.

Slow cooker

Country-style ribs can be made in the slow cooker with a small amount of liquid or none at all. The heat is gentle enough that the ribs won't burn. The meat releases liquid as it cooks and braises in its own juices.

On the Grill

Rub country-style pork ribs with a dry rub or slather on a marinade and grill over a hot fire. Finish the ribs with a thick and smoky BBQ sauce.

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