I agree, that's strange. I wonder why they don't just use another cut that's already boneless. Maybe they like the flavor/texture of the country style ribs but they don't come boneless?

Annie

I agree Sharon. But I often see boneless country style ribs in the store and the same with beef short ribs. I've seen those labeled boneless as well. If I were making Pork Lo Mein, I'd used pork tenderloin.

Ann

My butcher told me most of the "boneless" country style ribs are actually pork shoulder cut into the slab shapes. I wonder if that is true all over?

Alexa

Alexa..I'd guess that that is correct. Just like "boneless" beef ribs here..look just like slices of "london broil" or top round to me. LOL There is not way they are beef ribs that have been deboned! To much meat!! LOL

I agree with Ann on the pork..I'd use a piece of loin that I cut myself or even a piece of shoulder.

Boneless ribs are fairly common on fast food and chain restaurant menus, so I don't think it particularly odd. I always wondered what the meat really was, in your case you'll know!

how about KFC's boneless wings? No way a bird ever used them for flight.

Our country style ribs are always boneless here. But I would use boneless pork loin cutlets or tenderloin.

Teresa

When I buy "ribs" I always buy the boneless pork ones. There is loads of meat on them. I do like to do them on the grill but DON'T like ribs with the bone.

I agree -- the countrystyle ribs I see in the market are always boneless... Also, I'm assuming they used that cut because they wanted something with a little more fat in it than just a straight pork loin, and something that when cut into strips would easily yield pieces that were the right size for stir frying...

As for me, ribs aren't ribs unless there's a bone to gnaw on!

Emily

And that's the reason I quit getting Fine Cooking...the reicpes were too "contrived"...too too precious.
Why didn't they just say strips of boneless pork shoulder if they wanted a cut with a little more fat in it?
Around here country style ribs are the heavy ribs toward the front of the hog and near the backbone and boneless ribs are indeed an oxymoron.
Boneless ribs are just a fatty piece of tough pork.
Nope, unless they connect with the real world, they don't get to show me who their advertisers are.
Linda C for crabby...sick of cooking chicken breasts!

Sharon, I don't see why it wouldn't be good. I have always used leftover pork loin or tenderloin. I think I would fire up the bbq and cook those ribs and use something else for the lo mein. I'm into really easy things to cook with little clean up and lo mein sounds good and is good for leftovers too. I have some rice noodles that I may try with it.
James

Well I'll be darned I can truthfully say I have never seen boneless country ribs, always with the bones on either end and a hunk of pork in the middle.

I wasn't concerned about the cut of meat just thought boneless as an adjective for ribs was dumb....still do!

The Lo Mein is on the menu for tomorrow or Wednesday will report back

"boneless ribs is a bit of an oxymoron don't ya think!"
That's funny, I use "boneless pork ribs" for one of DH's favorite casseroles and never thought about the oxymoron.

I'm in the same category as mustangs, never considered it. I buy country style ribs, boneless, all the time because they are mostly lean meat and use them for chow mein, chili rojo, chili verde, sweet & sour, etc. They are usually cheaper than pork ribs, cook quickly, no waste and I object to paying 2.99 or more for fatty bones no one will eat. Yes, occasionally we will have BBQ ribs with bones but no one has eaten the bones as far as I can tell.

I agree with terrapots.
Around here I buy boneless because they are usually as cheap or cheaper than bone-in and I get to eat it all (oh, thank goodness Jessy is on vacation...).
Bang for my buck!
It IS rather an oxymoron though....
Deanna

We have the the country boneless ribs here too...it is strange now that you mention it. LOL! I prefer my ribs with the bone if we are talking grilling or BBQ. I think I'd go with a loin cut for this recipe.

David

Maybe this is stupid (it's late and I'm sick) but the part of this thread that I don't get is why "boneless ribs" would be an oxymoron. Because ribs have bones? Well so do legs, and we're fine with boneless legs of lamb, no? If you're thinking that ribs refers to the bone and not the meat surrounding it, then I'd venture a guess that none of us eat ribs. Kind of what Terrapots and Deanna said.