The term "country-style" refers to the traditional cooking methods of the rural Southern United States, where pork was a staple meat. Pit-cooking and slow-roasting were the norm, and ribs were often cooked for hours to make them tender and flavorful. It's a good thing our ancestors were patient, right?
Fast-forward to the 18th and 19th centuries, when pork ribs became a popular dish in the American South. Barbecue joints and roadside eateries started serving up ribs, and the rest of the country took notice. Before long, country-style pork ribs were a national phenomenon!
Now, you might be wondering, what makes country-style pork ribs so special? For starters, they're typically meatier than other types of ribs, with a thicker layer of meat on the bone. This makes them perfect for slow-cooking, which breaks down the connective tissues and makes the meat tender and juicy.
How To Cook Country Style Ribs in the Oven - Barefeet in the Kitchen
