of pork country-style ribs

Country-style pork ribs, also called country ribs or Boston ribs, are a cut from the shoulder (chuck) region of the pig, not the rib cage. Despite their misleading name, they are thicker, meatier portions that include muscle, bone, and fat rather than the smaller, more delicate rib bones characteristic of true spare ribs or baby back ribs. This cut typically weighs 3–6 ounces per rib and has a high connective tissue and intramuscular fat content that breaks down during cooking, yielding exceptionally tender, flavorful meat. The meat is relatively dark and rich, with pronounced pork flavor, making it distinct from leaner pork cuts.

Country-style ribs are well suited to slow-cooking methods that render their connective tissue and fat. They are traditionally braised, smoked, roasted, or slow-cooked in liquid—techniques that allow the dense shoulder meat to become fall-apart tender. These ribs are popular in American barbecue and comfort food traditions, particularly in slow cooker preparations, oven-braising, and pit smoking. The high fat content means they remain juicy and flavorful even with extended cooking. They pair well with dry rubs, barbecue sauces, and braises with aromatic vegetables and stock.