I am doing a party for 50+ people and putting together a menu. Working on an Asian pork dish. Already have grilled and smoked foods so I'm working on this dish.
Question, I usually use a at louis cut for these braised ribs but was considering another boneless cut of pork I might substitute but it must look sexy still when cooked.
I know country style ribs can be cut from multiple places and though I'm not sure where my butcher cuts the ones I had I feel they dry out soon after completion. I mean they don't hold well. Can I get a shoulder cut to mimic a beef shirt rib ( boneless of course). Another cut you might reccomend?
Question, I usually use a at louis cut for these braised ribs but was considering another boneless cut of pork I might substitute but it must look sexy still when cooked.
I know country style ribs can be cut from multiple places and though I'm not sure where my butcher cuts the ones I had I feel they dry out soon after completion. I mean they don't hold well. Can I get a shoulder cut to mimic a beef shirt rib ( boneless of course). Another cut you might reccomend?
