Despite their name, these actually come from the pork shoulder, not the ribs.
Best cooking method:
These small bone-in cuts of pork shoulder cook faster than a whole Boston butt and so can be used for when you want pulled pork but don’t want to spend hours cooking a whole Boston butt, then dealing with the leftovers.
You can also cook them as you would spare ribs but they’re a little (too) meaty. They also do well breaded and baked, or braised in a marinade containing apple cider vinegar.
Boston butt, bone-in pork shoulder.
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.