What Are Country-Style Ribs and How Do They Compare to Other Ribs?

Country-style ribs are a bit of a culinary mystery. Though they resemble ribs, they are boneless cuts of meat. So, how did this particular cut come to be called "country-style ribs"?

Despite not being true ribs, this cut is often linked to ribs because of its similar texture and robust flavor, reminiscent of meat around the rib area. A more affordable pork option, country-style ribs have a higher fat content than other rib cuts and cost less than tenderloin.

What Are Country-Style Ribs?

Country-style ribs are a wallet-friendly pork cut, typically boneless, that comes from areas near the shoulder blade and loin. This cut is rich in fat and muscle, making it flavorful and hearty, perfect for a variety of recipes.

Country-style ribs come from the area where the loin meets the shoulder. This cut blends both fatty and lean meat, and can be sold as full slabs or individual portions.

These ribs tend to have a higher fat content, making them ideal for slow cooking. The longer they cook, the more fat melts away, resulting in tender, juicy ribs.

Country-style ribs are perfect for both home cooks and grill enthusiasts. With more meat on the bone than traditional ribs, they are less likely to dry out during cooking. The fat marbling adds a depth of flavor, especially when grilled.

Bone-In vs. Boneless

Bone-In Ribs

According to the US National Pork Board, country-style ribs come from where the loin and shoulder join. They offer a mix of both fatty and lean meat, and can be purchased as whole slabs or single servings.

Country-style ribs labeled as bone-in don't actually contain a traditional rib bone. Instead, they feature the scapula or shoulder blade. These ribs tend to have more fat than typical bone-in ribs, resulting in richer flavor for your dishes.

Although not true ribs, this cut is still referred to as ribs due to its resemblance to traditional ribs in terms of look, flavor, and texture.

Find the recipe here: Italian Country-Style Ribs

Boneless

Country-style ribs are typically boneless cuts taken from the shoulder, a fatty and muscular part near the loin. These strips of meat are removed from the shoulder bone and resemble a shoulder steak in both texture and appearance.

The distinctive flavor of these ribs comes from the marbled fat, and many cooks prefer this cut for its richness and versatility in various recipes.

When shopping for country-style ribs, you might find pieces cut from the blade end near the shoulder. These are boneless and well-marbled, offering both flavor and tenderness for your dishes.

Shoulder cuts, often labeled as pork shoulder country-style ribs, are thick strips taken from pork shoulder steaks. If you can't find them at the display, simply ask the butcher to cut and package them for you.

How to Cook Country-Style Ribs

Country-style ribs develop incredible flavor when cooked slowly over low heat, even in just a few hours.

These ribs are ideal for a dry rub, such as a mix of onion and garlic powder, chili powder, paprika, dried herbs, and salt. Prepare them for grilling, slow cooking, or Dutch oven roasting, then pair with your favorite BBQ sauce to complete the dish.

Oven

At 350°F, country-style ribs typically take around 90 minutes to cook through.

Slow Cooker

Country-style ribs can easily be cooked in a slow cooker with minimal or no added liquid. The gentle heat ensures they won't burn, and as they cook, the meat releases its own juices, creating a natural braise.

On the Grill

Coat country-style pork ribs with a dry rub or a marinade, then grill them over a hot flame. Finish with a rich, smoky BBQ sauce for a perfect charred finish.