The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they’re crusty on the outside and juicy on the inside. Serve them with some mac salad and grilled corn.
What to buy: Country-style ribs are cut from the blade roast located on the upper side of the rib cage (the fatty blade end of the loin). They are usually boneless, but depending on how the butcher cuts them, they may have smaller pieces of bone here and there. You can also purchase a pork shoulder or butt roast and cut it into “ribs” yourself.
Game plan: To get the best results, let the ribs sit at least 8 hours with the rub on them; the dry spices will rehydrate and lend better flavor. You can go as short as 4 hours, but the flavor will be less developed.