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2davidc8's avatar

What does "country style" mean, as in "country style ribs"?

Asked by 2davidc8 (4952 points ) January 25th, 2012

What makes this kind of cut “country style”? I usually see this term used with pork, not beef. Why is that?

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10 Answers

JLeslie's avatar

Country style ribs are not really ribs in my opinion. I think they come from up towards the shoulder? They might have a piece of bone, or might not, depending, and they are meatier than a typical rib cut.

YARNLADY's avatar

The official definition is rib-like

bkcunningham's avatar

http://www.amazingribs.com/recipes/porknography/pork_cuts.html

Pigs have 14 rib bones. They are attached to the spine and are usually divided into four popular cuts: Baby back ribs, spareribs, St. Louis cut ribs, and rib tips.

Starting at the top are the baby backs, closest to the backbone, nestled beneath the loin muscle. They are curved, round bones, close together, and most of the meat is on top of the bones, cut from the underside of loin muscle.

As you move further from the spine, the bones get larger, flatter, straighter, and wider apart with more meat between them. There is more fat marbling in the meat as you go further from the spine and closer to the belly. The front ribs are connected to the breast bone with a number of small bones and cartilage known as the rib tips. There are a number of other cuts, and they are all [described in the diagram on the right of the posted link, including country style].

john65pennington's avatar

Food, cooked and prepared in the city, by a person from the country.

Take green beans, for example. Instead of cooking them just straight, fatback or bacon is added to give them a virtual country taste.

gambitking's avatar

Okay so now for a real answer. Take this from a rib-loving native Texan.

What I think you’re looking for is this: Country style ribs, as we ‘country folk’ know it is a certain way of preparing ribs.

The main difference here is that the ribs should be separated prior to cooking, usually pieced out into individual ribs. At that point, they’re usually treated with all sorts of delectable goodness and whatever you want to slather on there. Then you roast or broil those bad boys in the oven…. as the baking of the ribs is another signature difference of Country Style ribs.

Good luck and enjoy.

Skaggfacemutt's avatar

I think its just a name for a specific cut of pork. It doesn’t mean “country” any more than Kentucky Fried Chicken means “Kentucky.” The first KFC was in Utah. Somehow “Utah Fried Chicken” doesn’t sound as good.

tigerlilly2's avatar

@Skaggfacemutt I’m not sure where that information is from, it could be correct, but from what I know is that the first KFC was started in Corbin, Kentucky. I’ve been there and I live in Kentucky. But I agree, “Utah Fried Chicken” doesn’t sound nearly as good!

Skaggfacemutt's avatar

Let me backpedal a bit. It was the first Kentucky Friend Chicken franchise, right here in Salt Lake City. It was called the Dew Drop Inn, and was owned by Pete Harmon.

http://www.examiner.com/history-in-salt-lake-city/salt-lake-original-first-kentucky-fried-chicken-restaurant-franchise

2davidc8's avatar

I should clarify my question a bit. Now I realize that in different parts of the world, pork may be cut up differently, and the cuts could well be named differently.

Here on the west coast of the US, and in northern California in particular, one usually finds 4 cuts of pork that are referred to as “ribs”: (baby) back ribs, spare ribs, St. Louis style ribs, and “country style” ribs. The first 3 always have bones, the last one comes bone-in as well as boneless. So, “country style” does not mean boneless. What is it, then, that makes it “country style”?

2davidc8's avatar

@gambitking In your rib-loving native Texan point of view, then, is it “incorrect” to cook ribs by the entire, intact, slab? I’ve seen it done both ways, but more often by the entire slab.

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