Country Ribs are an often misunderstood cut. Nothing like a rack of ribs, they are tender, meaty strips of pork taken from the shoulder/loin area. Some will have bones, but mostly are boneless. Country Ribs are best cooked low, and slow, adding flavor and silkiness to broth, Sunday gravy, and sauerkraut, but happily pair with BBQ, Mediterranean, Asian and Tex-Mex dishes. Packages range from 3/4 pound, to 1 1/2 pounds.