Boneless Country Style Ribs

Boneless Country Style Ribs

Cut closer to the shoulder, these ribs have denser marbling than other sections. They also pair well with a variety of cooking methods – “low and slow”, or fast over high heat. Toss them in a crockpot with your favorite BBQ sauce, or fire up a seasoned cast-iron pan and finish them in the oven.

Chef Tips

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  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.