Pork | Boneless Country Style Ribs
Boneless pork ribs AKA Boneless country style pork ribs are the tail end of a whole pork loin cut in half and scored to make “ribs.” There is a “fat cap” that I usually trim off. Many times the scoring is not very deep, so I usually deepen the cut to a little over half the thickness of the meat. I consider this to be more surface area for seasoning
Unfortunately, there is also “bone-in country style pork ribs.” They are NOT the same. Or even close to the same thing. The boneless variety is the tail end of a pork loin and is lean. Due to that, they are usually cooked rapidly.
The bone-in variety is a cut from the pork shoulder; it needs to be cooked more like a pork shoulder (AKA pork butt), meaning low and slow. They cannot be cooked in similar manors, or the results will be very bad indeed.
And if you haven’t figured it out, neither is related to ribs. Although a pork loin is right next to baby back ribs.