The title of this post is actually a little deceiving. As evidenced by this article, country-style ribs are not actually ribs, but rather rib-like meat cut from the shoulder of the pig. Regardless, I prefer country-style ribs to baby-back ribs since they provide more meat, fewer bones, and great flavor. The beauty of this recipe is that it uses very few ingredients, is fairly inexpensive, and tastes better than any ribs I've ever had in a restaurant. This recipe was adapted from my…
Freda Hofer