We all know that country style pork ribs are not really ribs but are just cut from the pork shoulder. They are long, meaty, some fat and are usually low-and-slow cooked like a whole pork shoulder itself.

But they lend themselves to very high heat searing to completion, especially when marinated.

Marinating meat helps not only impart flavor but also acts as a tenderizer, especially if the marinade contains some wine, sherry or any other alcohol based beverage.

These strips of pork shoulder "country style ribs" were marinated for two days and then cooked on High heat on my Tec cherokee Fr portable grill, my go-to grill for most meals for just Alice and myself. This cook was strictly for me, though.

Total grilling time was about 10 minutes with frequent turns.

Funny, how they remind me of waggle tails, though.

Shelly

As usual Shelly they look great..Did you use a pineappple based marinate with soy? I have tried several methods through the years when I catch them on sale..Some have been OK...but I am still trying new ways..LOL

those look amazing! please post your recipe as well as what you thought of them. i'm guessing they were delicious.

I used a variation of a Chinese rib style marinade which contains dry sherry as the alcohol ingredient.

The meat was as tender as a good steak would be, but needing to be cut with a knife, but a very easy chew. I did not expect to be able to cut it easily with just a fork.

It was far from being tough needing any strong chewing but not the shredded softness of a long, slow low temperature cook like pulled pork gives. That's the beauty of pork as only the largest cuts need extended cooking time for tenderness.

It left very little residue on the grate so clean up was also easy.

Delicious is in the mouth of the beholder.

Shelly

SOLD.

i'll have to see if my meat market carries this type of pork and try them out soon.

Costco carries these if you are a member.

Shelly - very nice! Leave it to a renown chef to take a cheap meat and turn it into a masterpiece!

Mike

Finding this cut of meat is extremely easy.

Every supermarket where ever I have been sells the country style pork ribs, usually with the bone in. Mine were boneless and I chose them since they were priced the same as the bone in and on sale for, as Mike says, cheap--$.99 per pound.

The bone in would maintain their shape better for serving as "ribs", and there are some who maintain that the bone releases additional flavors as it cooks. Since this cook is so fast, not sure about it but bones are fun to gnaw on.

The boneless do, however, easily separate into sections divided by the fat which is concentrated rather than marbled in the pork shoulder. So it, too, can be plated with finesse.

Shelly

thanks.

i like the idea of boneless myself, and i am a costco member (canada), so i'll see if our costco also carries these, otherwise i'm sure our sobeys or butcher will have them.

got some marinating right now. i'll be cooking them up this w/end.

i wasn't sure how to cut them or if i even should have, but they came as a big 3lb slab. so i sliced them up into long chunks and took the little bone off of each end. i grill up the meat and then throw on the bone part as well, as it still had some meat on it.

i used this recipe CHINESE SPARE RIBS and we'll give them a try.

they were around the same price as spare ribs at our butcher, nowhere close to the 99cents/lb you guys said i think we got 3-1/2lbs and it was around 12bucks.

oh well, we'll give them a try and post our results. always nice to try new stuff.

well, they turned out ok, tasted pretty much like pork chops to me and because they weren't nearly the price you quys quoted, i don't think we'll do them again.

perhaps "country style pork ribs" are different in the US, then Canada.

they were worth trying and the marinade was quite good.

here are some pics:

Country style pork ribs are cut from the pork shoulder. They are not ribs, even with the bone in, and are closer to the pork chop than the rib.

The pork shoulder is one of the cheapest cuts of pork here, just slightly above the price of the pork butt. Both the shoulder and butt are usually low and slow cooked for pulled pork. If I cook a chunk of shoulder, say the size of the piece with which you started, I would cook it as a roast and not over cook it to the pull stage, as I prefer to slice my meat for plate presentation.

I have never butchered a pork shoulder to make country style ribs as they are always precut that way and labeled that way in the supermarket.

Shelly