What do you know today that you didn't know yesterday?

[Mister Agenda]

What are they?

Country-style ribs aren't ribs at all, but blade steaks or chops. Cut from the blade portion of the loin's shoulder end, they often include part of the upper rib bones, though they may be boneless. They have a lot of connective tissue and fat, making them ideal for barbecue, not unlike real ribs.  This flavorful cut, which is thicker and meatier than spareribs and baby backs, takes well to moist cooking methods, like braising, which melt its connective tissue into tenderness.

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Sorry, didn't mean to ninja you.