Country style ribs are actually not from the rib at all–they’re from the shoulder of the pig. This might seem confusing, but you won’t have time to ask questions once you dive into these nicely marbled, heavy-duty “ribs”. There are a lot of different ways to cook them, and absolutely zero ways to go wrong. Replace your standard pork chop next time you make a classic homestyle meal (think mashed potatoes on the side) and you may never go back.
Cooking Instructions: We have two favorite ways of cooking these. One is to bread them and bake them, and the second is to braise in a nice apple cider vinegar marinade. Either way, you’re going low and slow, so make sure to factor cook time into your meal prep.
Ordering Instructions: The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut. Two ribs equal about 2 lbs.