"The Kindest Cut of All: A Pork Rib With Slow-Cooked Comforts" Topic
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| Tango01 | 08 Jan 2018 2:47 p.m. PST |
"When it comes to pork, most home cooks know the chop, the tenderloin, the loin roast, even the Boston butt. But because I am a sucker for the underdog and the oddball, I have a new favorite cut of pork: the country-style rib. Why oddball? First, it suffers from something of an identity crisis, since despite its name it's not really a rib. Second, it has an indeterminate composition, consisting of both light and dark meat. Finally, it has a tendency to slide into disreputable territory, since its name is sometimes appropriated for less desirable cuts. But like any good antihero, the country-style rib has hidden virtues. It has rich, deep pork flavor; it is generally the most inexpensive cut of pork at the meat counter; and it is ideal for those slow-cooked dishes we crave in cool weather…."
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