Just saw Jeff's email on country style ribs and just wanted to share the difference between the American cut and the Canadian cut.
I clipped this pic out of store flyer to show ... it is the rib end of a pork loin that hsa been butterflied so that backbone is on one end and a small portion of rib is on the other. These can be sliced into strips or left as a whole chunk. It is a nice blend of loin, rib meat and a good streak of fat to tempt one's taste buds.
I clipped this pic out of store flyer to show ... it is the rib end of a pork loin that hsa been butterflied so that backbone is on one end and a small portion of rib is on the other. These can be sliced into strips or left as a whole chunk. It is a nice blend of loin, rib meat and a good streak of fat to tempt one's taste buds.