All this talk of ribs reminds me...
I live in Atlanta although I am a northerner and when I go to the meat counter I frequently see things called "Country Ribs." I once bought them and found that they are not very riblike at all. They are essentially cut in the shape of a rib. They have a bone, but not a rib bone. I did use it in an Italian Gravy and they worked OK.
Anyone know what the cut of "Country Ribs" are and what is the traditional method of preparing them?
And should they be parboiled? ;)