On Sat, 05 Jul 2014 08:19:12 -0400, jmcquown >
wrote:

> On 7/5/2014 7:40 AM, Ophelia wrote:
> >
> >
> > "Cheryl" > wrote in message
> > b.com...
> >>
> >> I got a couple of pounds of "country style" pork ribs today for
> >> 1.99/lb. Can't wait to grill some, freeze the rest in foodsaver bag
> >> portions.
> >
> > What makes them 'country style'?
> >
> Some people would say they aren't really ribs. Wiki says "Country-style
> ribs are cut from the blade end of the loin close to the pork shoulder.
> They are meatier than other rib cuts. They contain no rib bones, but
> instead contain parts of the shoulder blade (scapula)."
>
> http://tinyurl.com/nm2d82c
>
I prefer pretend ribs anyway. I want meat, not bone.


--
All you need is love. But a little chocolate now and then doesn't hurt.