Wow, that looks fantastic!

sounds like she needs to tell the butcher how to cut "country ribs."

Country ribs here are long pieces of pork but I'm not sure which part of the big they come from. They're cheaper than regular ribs. I buy them often and fix them with sauerkraut -- your recipe sounds delicious!

Country-style ribs are cut from the sirloin or rib end of the pork loin. The meatiest variety of ribs, country-style ribs are sold either as “slabs” or in individual servings. They can be bone-in or boneless.

Yes, Annt, that's the one...I should have known it was yours! It's so delicious!!!

Thanks gardengal and Jim - any preference for boneless or bone-in flavor wise or meat quality wise?

Good you found your recipe! Your post reminded me of one I recently downloaded from the NYT. We typically grill country style ribs, but I'd like to try this method.

Braised Country-Style Pork Ribs With Chipotle

https://cooking.nytimes.com/recipes/1018984-braised-country-style-pork-ribs-with-chipotle?em_pos=large&emc=edit_ck_20180103&nl=cooking&nlid=49024946&regi=1&join_cooking_newsletter=true&login=facebook

Our country style ribs are never sold in slabs but rather in individual pieces and they're big fat pieces.

I prefer the bone in and that is how they are usually packaged here.

"---but I'm wondering if they shouldn't have bones to help flavor? Any opinions on exactly what I should order? ---"

Bones may add aesthetics to a dish, but they don't add flavor to food.

But you pay good money for bones.

dcarch

Thanks everyone. I don't know that I've had boneless, but that's what the butcher was offering. I'm pre-ordering to pick up at my out of town destination tomorrow, then cooking them for a party. I guess I'll just go with whatever he's cut for me (they don't usually carry country style ribs but will cut to order) since I wasn't able to get back to them with a different order today.

I appreciate all the input. And CindyMac, that recipe looks good, too. And a way to use up my leftover chipotle powder from the most excellent Honey Chipotle Pecans! Thanks.

The idea of a boneless rib made me laugh lol

What great timing! This article from the Jan 2 NYT explains what country-style pork ribs are. They add great flavor when making spaghetti sauce.

NYT country-style pork ribs

Thanks! I should have sent that article to the butcher to show him what I wanted. But I'm sure whatever he does will be fine. I noticed the recipe CindyMac linked called for bone in or boneless style, so I guess either will be good!

The idea of a boneless rib made me laugh lol

It’s not that the ribs are boneless, it’s that the pork isn’t ribs. :)

The bones do add flavor, but I love this cut with or without bones!

I agree Artemis, bones definitely add flavour.

I have done a test, pressure cooker of a lot of pure bones to make stock.

After a few hours, the stock tasted like water.

And the following also have done tests:

http://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html

https://www.mychicagosteak.com/steak-university/2016/05/12/great-bone-vs-bone-debate/

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-bones-make-meat-better

dcarch

Well, things got complicated and I had to send my friend to get the ribs. I told her to just tell the butcher to do them how he prefers them and they'd be fine. His cut was boneless and they were a bit smaller than what I was used to, but it was really good pork. The recipe turned out amazing, as it always has before and my friends were blown away at the result. The best part for me was one other guests is a chef and so she did all the chopping of the mountains of onions and peppers. It was a much nicer dice than I would do and I hate to chop. Sorry no pics, but it was beautiful! I used half red and half green peppers.

So, I encourage anyone to try this recipe; it's fabulous! Thanks again everyone.

Talk about confusing lol here, it's a chop. We have lean ones and fatty ones and it's tasty. I've got some in sous vide bags marinating in char sieu sauce and they'll go in the water bag for 8 hours then get seared.

Olychick, Did you use the full amount of cayenne pepper called for? It seems like a lot. I would like it, but my husband doesn't like very spicy and Prudhomme's can be very spicy at times.

ETA: Maybe I should ask Ann also. Seems to be from her blog?

Sherry just adjust the cayenne to suit your your own taste. The recipe will still be good. That is what I do anytime cayenne or other chilies are part of a recipe.

Thanks Ann. My taste would be fine with even more. lol. I guess I'll start with a teaspoon for him.

Sherry, I don't use the full cayenne measure, as I am wimpy about spicy food. But the one time I did, it was still tolerable to me. The veggies seem to temper the heat, as does the rice if you serve it with rice. The veggies and broth make such a wonderful, flavorful "sauce" for rice and it doesn't seem to be too, too hot, even with the full measure.

Thanks, Olychick. I am going to try them tomorrow night. I probably will cut it back some for hubby.

I've got them in the oven. I am doing to first cook at 450*, because that is what my pan goes to (Tramontina). I will probably go 45 minutes instead of 30. I mixed the rub as given, but didn't use all of it, since I had less that 3 pounds of ribs. It is smelling fantastic already.

They were great.

I think next time, I will brown the ribs on the stove top to remove some of the fat. That is the fault of the ribs I had. They had quite a bit of fat. Then I will cook as directed.

I made these a couple of days ago. I had to cook at both temps quite a bit longer then the recipe called for but they were great! Thanks for sharing the recipe.

Had the leftovers tonight. Even better.

I did like them the 2nd day, too, especially because after being in the refer, the fat hardens and it's easy to remove most of it. I wonder if the oven browning might be better on a broiler pan, so the fat drips away. I might try that next time. My friends I cooked this for now want me to make it for a huge party they're having this summer. I think I'll try one batch on a broiler pan before then and see how they do. I'd probably put them back in a regular pan when adding the veggies.

That is a good idea, on the broiler pan they will likely brown up faster. That is why I had to cook them longer then the recipe called for. Let us know how that works out.

If I had thought about it, I guess I should of drained the fat out of the pan after browning and before adding the vegetables.

I think draining is a good idea, too, but I really hate handling a big roaster pan full of hot grease and meat, so I think I'll try the broiler next time and just transfer them to the roasting pan. That way I can deal with the grease after it cools a bit.