Country pork ribs

Country pork ribs in a bowl

While it’s true that we’re trying to cut costs here at the home front right now, I have always made country pork ribs (from the blade end of the loin, by the shoulder) because they’re so good – tender, great flavor, and an open canvas for dry rubs.  I also prefer them to pork roasts because more of the surface area is subject to seasoning and caramelization.  They go on sale for about $1.80 a pound in these parts, and that’s when I nab a huge package, since they make great leftovers.

When you buy pork country ribs, they may or may not have bones, but they won’t have many in any case; these guys are eaten with a knife and fork.  Try to find some that do not have an overabundance of fat, but you’ll want decent marbling since this keeps the meat moist.

Easy Country Pork Ribs

Massage in a spice rub and Kosher salt, lay them out on a sheet pan with plenty of space between, and convect-roast them at 375 deg. F. for about 45 minutes, depending upon thickness.  They need to reach an internal temperature of 160 deg. F.

Spice rub suggestions:  shawarma, carne asada or cajun; ground thyme, garlic powder, salt and pepper.

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