I just ran across this site while looking for an explanation of pork loin
backribs boneless... I'm not sure how you can have a boneless rib but
thats what Sam's Club called them.. at $2.60 a # I figured I could grind
them up for sketti / lasagna sauce if nothing else.

the link to site at university nebrask lincoln, contains more than I
should know.
http://porcine.unl.edu/porcine2005/p...rcineVideoList