- Originate from the blade and center section of the pork loin
- Also referred to as “baby” back ribs
- Typically weighs between 1-1/2 and 1-3/4 pounds
- Cut from the sirloin end of the pork loin
- Meatiest variety of ribs, country-style ribs are sold either as “slabs’ or in individual servings
- Typically larger and heavier than back ribs
Ribs are commonly prepared with either “wet” or “dry” rubs.
Ribs rubbed with a mixture of herbs and spices are called dry rubs. Such rubs can be applied just before barbecuing.
Ribs basted with sauce during the barbecuing process are called wet rubs.
For best results, brush ribs generously during the last 30 minutes of cooking.