Country ribs are cut from the top five ribs, found in the front shoulder of the hog. Each one-and-a-quarter-inch thick rib piece consists of bone surrounded by richly marbled meat. The incredible flavor of the fat of our pasture-raised ossabaw Island Hogs shines through in this cut.
Country-style ribs are essentially cross-sections of the Boston butt and as such, need to be cooked low and slow to become optimally tender. The muscle fibers in connective tissue need low heat and time to fully break down. Aim for an internal temperature of at least 185 degrees Fahrenheit to ensure the best text.
Country-style ribs can be prepared over indirect heat on the grill or in a smoker. They are also an excellent addition to a Sunday gravy tomato sauce. I'm busy nights 40 minutes in the instant pot is all these ribs need to become a fulfilling meal.
Each package of plumb Rocky Farm country-style ribs weighs roughly a pound and a third which is enough to feed two to three people.
Fun Fact: Ossabaw Island Hogs are a breed that originated from ossabaw Island, an island off the coast of Georgia. The wild population of ossabaw hogs is critically endangered, but there is a number of farms that breed them to maintain them.
