Pork ribs are a popular cut of meat that come from the rib section of a pig. There are several different types of pork ribs available, with the most common being spare ribs, back ribs, country style ribs, and boneless pork ribs. Two types that often get confused are boneless pork ribs and country style ribs. While they may look similar, there are some key differences between these two cuts of meat.
What are boneless pork ribs?
Boneless pork ribs, also sometimes called boneless country style ribs or loin back ribs, are cut from the loin section of the pig near the backbone. This is the same part of the animal where pork chops and pork loin roasts come from.
To make boneless pork ribs, the butcher removes the bones from a pork rib roast and slices it into strips or rectangles to resemble a rack of ribs. However, unlike traditional ribs, boneless ribs do not contain any bones. They consist entirely of meat with some fat.
Some key features of boneless pork ribs:
- Cut from the loin section, not the rib cage
- Have no bones
- Usually uniform in size and shape
- Higher ratio of meat to bone/fat
- Tend to be leaner than country style ribs
Because they contain no bones, boneless pork ribs are easier to cook and eat. The uniform shape also allows them to cook more evenly. Many people find boneless ribs quicker and simpler to prepare compared to bone-in pork ribs.
What are country style ribs?
Country style pork ribs come from the rib section of the pig near the shoulder or blade area. They are cut from the part of the rib cage known as the scotch chop or rib end.
Country style ribs contain a long bone along one side that has been chopped or cut into smaller segments. This gives them the appearance of a small pork chop attached to a piece of rib bone.
Some characteristics of country style pork ribs:
- Contain a portion of rib bone
- Irregular shape and size
- Higher fat content than loin ribs
- More connective tissue
- More “porky” flavor
The bone and higher fat content means country style ribs require longer, slower cooking methods like braising or smoking. The bone adds flavor as the meat cooks. Country style ribs are common in many barbecue and long simmering dishes.
Cooking Differences
The primary difference between the two types of ribs is in how you cook them:
Boneless Pork Ribs
- Can be grilled, baked, sautéed, or broiled
- Cook relatively quickly
- Don’t require moist heat or long cooking times
- Can be cooked similar to pork chops
Country Style Pork Ribs
- Are best when braised, smoked, or cooked low and slow
- Require prolonged moist cooking methods
- Can be cooked like spare ribs
- Need longer cook times to become tender – often 2+ hours
Because they contain a bone and more fat, country style ribs do well with moist cooking techniques like braising that help break down the connective tissue. Boneless ribs can be prepared using quick dry heat methods.
Grilling
Boneless pork ribs are well suited to grilling or broiling. They can be seasoned with a dry rub or marinated then cooked quickly over high direct heat, similar to pork chops. Cook 4-5 minutes per side until browned and just cooked through.
Country style ribs should be cooked low and slow on an indirect grill, similar to beef short ribs. Cook for 1-2 hours at a temperature around 250°F, until fork tender. Use a flavorful mop sauce to keep them moist.
Baking
Boneless ribs can be baked in the oven at 350-400°F for around 20-30 minutes until cooked through and lightly browned. They go well with a sticky glaze or sauce.
Country style ribs will need to bake at a lower 250-275°F oven for 2-3 hours, braising in a little liquid like broth, barbecue sauce, or even just water. They will become extremely tender when slow baked with moisture.
Sautéing or Broiling
Boneless ribs can be quickly sautéed in a pan or broiled under high heat just until browned and cooked through, similar to pork chops. Cook 4-6 minutes per side.
Country style ribs are not well suited to high heat sautéing or broiling because they require prolonged moist cooking to become tender.
Flavor and Texture
The flavor and texture of the ribs differs based on the cut:
Boneless Pork Ribs
- Lean, tender and mild flavored meat
- Can dry out if overcooked
- Firm, but tender texture when cooked properly
Country Style Pork Ribs
- More “porky” robust flavor from higher fat content
- Tender and juicy when cooked low and slow
- Fall off the bone texture
The prominent bone and higher fat content of country ribs gives them a fuller pork flavor that stands up well to hearty seasonings and sauces. Boneless ribs offer a more delicate pork loin flavor.
Cost Comparison
Boneless pork ribs tend to cost a bit more per pound than country style ribs. Some average costs for each (based on US national averages as of October 2023):
Boneless Pork Ribs
- Cost: $7-9 per pound
Country Style Pork Ribs
- Cost: $4-6 per pound
Even though country ribs usually cost a little less per pound, keep in mind that they can shrink quite a bit when cooked low and slow. So you often need to buy more pounds of country ribs than boneless ribs to feed the same number of people.
Nutrition
Both types of ribs have similar nutritional profiles. The nutrition facts can vary slightly depending on the specific cut and fat content:
Boneless Pork Ribs (based on 3 oz serving)
| Calories | 160 |
| Fat | 4g |
| Protein | 26g |
| Carbs | 0g |
Country Style Pork Ribs (based on 3 oz serving)
| Calories | 180 |
| Fat | 8g |
| Protein | 24g |
| Carbs | 0g |
Both are high protein options and contain no carbs. Country style ribs are a bit higher in fat and calories due to their higher fat content. Overall, pork ribs can fit into a healthy diet when consumed in moderation.
Recipes
Boneless and country style ribs can be used in many of the same recipes, but may require different cooking times and methods.
For Boneless Ribs:
- Grilled BBQ Boneless Pork Ribs
- Baked Honey Glazed Boneless Pork Ribs
- Boneless Pork Ribs with Hoisin Garlic Sauce
For Country Style Ribs:
- Slow Cooker BBQ Country Style Ribs
- Braised Country Style Ribs in Tomato Sauce
- Beer Braised Country Style Ribs
The key is to adjust the cooking time and method based on whether or not the ribs contain bones. Boneless ribs can cook much faster using dry heat while country style ribs require prolonged moist cooking.
Availability
In most grocery stores, boneless ribs will be found near the fresh pork chops and other loin cuts. Country style ribs are usually placed near the spare ribs in the meat case.
Both types of ribs are widely available year-round. Boneless pork ribs may be found pre-packaged or can be custom cut by a butcher. Country style ribs are usually only sold fresh by the butcher counter.
For the best selection, check larger full-service supermarkets that have a butcher on staff. Some butcher shops and markets may offer special cuts of ribs as well. Availability may vary by region.
Frozen vs Fresh
Ribs can be purchased fresh or previously frozen. Here’s how the two options compare:
Fresh Ribs
- Superior flavor and texture
- Haven’t been damaged by freezing
- Shorter shelf life – use within 3-5 days
Frozen Ribs
- More convenient, longer lasting
- Can suffer freezer burn if poorly wrapped
- May lose moisture during thawing
For peak flavor and texture, fresh ribs are best. If freezing ribs at home, wrap tightly in plastic wrap and foil and use within 2-3 months. Thaw frozen ribs overnight in the fridge before cooking.
How to Tell if Ribs are Bad
Fresh ribs should be consumed within 3-5 days for the best quality. Here are some signs that they may be spoiled:
- Slimy, sticky or tacky texture
- Green or gray discoloration
- Strong, unpleasant odor
- Mold growth
- Very dark in color
Always inspect pork carefully before cooking. Discard any ribs that show signs of spoilage. When in doubt, throw it out! Safety comes first with fresh meats.
Storing Ribs
To maximize freshness, store ribs properly:
- Refrigerate below 40°F as soon as possible
- Place in a shallow dish to prevent stacking
- Wrap loosely with plastic wrap or wax paper
- Use within 3-5 days for best quality
Well wrapped frozen ribs will keep for 2-3 months in the freezer at 0°F or below. Thaw frozen ribs overnight in the refrigerator before cooking.
Conclusion
While boneless pork ribs and country style ribs may appear very similar, they actually come from different parts of the pig and require different cooking methods.
Boneless ribs come from the leaner loin section while country ribs are cut near the fattier shoulder. Boneless ribs will cook faster using dry heat but country ribs need prolonged moist cooking to get tender.
Country style ribs are also less expensive per pound but contain more bone. Those bones add characteristic pork flavor during slow cooking.
So while the two ribs may look interchangeable, their cooking needs differ based on the amount of bone and connective tissue present. Make sure to adjust preparation methods accordingly to ensure perfectly cooked ribs!