Why are they called country ribs?

[Anonymous]

Talking about pork shoulder cuts. I guess the shoulder is a neighbor of the ribs but I just find the labeling annoying and mildly deceptive

[Anonymous]

Never heard of that

[Anonymous]

Bc down in the country we eat all the bits

[Anonymous]

I think because out in the country it was normal to throw a rack of ribs on the grill regularly. It was much harder to do back in the day in a city.

[Anonymous]

Country ribs were marketed in the late 60s by a butcher Cliff Bowes from Chicago. For years butchers had a hard time selling the rib end of a pork loin b/c they are very fatty and bony. I read that Cliff "split the bones about an inch from the back bone and then split the meat into a tri-fold and scoring between the bones... making what is known as country Style Ribs. THEN, in the 80's pork shoulder butts (Boston Butt) were split in two underneath the blade bone and cut into strips on the saw, some boneless, some bone in. These so called 'ribs' cut from the shoulder are 99% of the Country Style Ribs that you see today in the supermarkets and your large chain box stores (Sam's, Costco, etc). "

[Anonymous]

Anonymous wrote:Country ribs were marketed in the late 60s by a butcher Cliff Bowes from Chicago. For years butchers had a hard time selling the rib end of a pork loin b/c they are very fatty and bony. I read that Cliff "split the bones about an inch from the back bone and then split the meat into a tri-fold and scoring between the bones... making what is known as country Style Ribs. THEN, in the 80's pork shoulder butts (Boston Butt) were split in two underneath the blade bone and cut into strips on the saw, some boneless, some bone in. These so called 'ribs' cut from the shoulder are 99% of the Country Style Ribs that you see today in the supermarkets and your large chain box stores (Sam's, Costco, etc). "

yep, that's what I was talking about.