Stoopid question: cutting "country ribs" from a pork shoulder roast

I've heard that "country" or "farmer" style ribs are just sliced pork
shoulder roast.

So I got one ($1.49/lb). But no matter how I cut it, none of the cuts
looked like the stuff sold in the store ($2.59/lb).

Any help?

Thanks a heap,
-Zz

"Zz Yzx" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

See the chart here:


[Only registered users can see links. ]


Loin - 33.8 pounds, 18 percent of the carcass

3.2 pounds of backribs,
10.7 pounds of boneless loin,
7.6 pounds of country-style ribs,
5.7 pounds of sirloin roast,
1.6 pounds of tenderloin,
1.6 pounds of trimmings
and 3.4 pounds of fat and bone

Dimitri

TFM® <[Only registered users can see links. ].com> wrote:


I eat raw cured ham that hasn't been heated above 100F. I'm still
alive and worm-free.

-sw

TFM® <[Only registered users can see links. ].com> wrote:


If somebody's in a position that necessitates eating me, then
they're already ****ed before their first bite.

-sw