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Country style pork ribs are cut from the blade end of the loin near the shoulder, not from the rib section. They are meatier and slightly fattier than spare ribs, featuring thick, juicy strips of pork with flavorful marbling. Because they come from a more exercised part of the shoulder, the texture is firmer and more substantial—ideal for slow cooking methods that break down connective tissue and render fat, producing tender, succulent meat.
Country style pork ribs are cut from the blade end of the loin near the shoulder, not from the rib section. They are meatier and slightly fattier than spare ribs, featuring thick, juicy strips of pork with flavorful marbling. Because they come from a more exercised part of the shoulder, the texture is firmer and more substantial—ideal for slow cooking methods that break down connective tissue and render fat, producing tender, succulent meat.