Make no mistake, country-style ribs are not really ribs. Instead, they are rib-size cuts from the shoulder end of the pork loin. The meaty pieces need less cooking time than ribs. Choose bone-in or boneless country ribs per your audience or availability. The bone-in ribs, unlike back ribs or spareribs, require a bit of eating dexterity to get all the juicy meat around the irregular shaped bones.
To season the ribs, use a generous amount of your favorite rub, preferably one with just a hint of sweetness. Or, make your own Mediterranean seasoning blend by mixing oregano and rosemary with spices and a touch of cinnamon. Alternatively, purchase a similar seasoning such as the Greektown Mediterranean Seasoning from The Spice House or Tammy’s Herbal Rub from John Henry’s….
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