Can I Use Pork Loin Country Style Ribs for BBQ Baby Back Ribs?

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Discussion Overview

The thread discusses the use of pork loin country style ribs as a substitute for baby back ribs in a recipe. Participants share their experiences and opinions regarding the differences between the two types of ribs and their cooking outcomes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses uncertainty about using country style ribs instead of baby back ribs, noting they have never made ribs before.
  • Several participants mention that country style ribs typically do not have bones and can be fattier than baby back ribs.
  • Another participant shares their experience of using country style ribs, stating they turned out great when cooked according to the recipe, despite cutting off excess fat.
  • One participant notes that country style ribs can vary in thickness and fat content, which may affect cooking time and results.
  • Another participant recounts a cooking experience where country style ribs took a long time to cook in the microwave but still turned out delicious.
  • Some participants discuss regional differences in how ribs are cut and named, indicating that experiences may vary based on location.

Areas of Agreement / Disagreement

Views differ on the suitability of country style ribs as a substitute for baby back ribs, with some participants believing they can work well while others express concerns about differences in fat content and cooking times.

Contextual Notes

Participants share personal cooking experiences and observations about the characteristics of different types of ribs, highlighting variations in preparation methods and outcomes.

Who May Find This Useful

Consultants looking for insights on rib preparation and those interested in personal cooking experiences related to different rib cuts may find this discussion relevant.

laylaleigh
laylaleigh
Messages
279
My friend just took pity on me and helped me out by running to the store for me. I have had a dreadful day with the kids and have a show tonight!!!

I am making the ribs tonight in the DCB. The recipe calls for baby back ribs. She picked up the pork loin country style ribs. Will they still work? I have never made ribs before and don't know the difference.

Please help!!!
Layla
 
country style ribs should not have bones
 
  • Thread starter
  • #3
Teresa Lynn said:
country style ribs should not have bones
Click to expand...

will it still work for the recipe?
 
It should you just might not need to cook them as long.

By the way, I LOVE your avatar!!!
 
  • Thread starter
  • #5
PamperedChefDebi said:
It should you just might not need to cook them as long.

By the way, I LOVE your avatar!!!
Click to expand...


That's my daughter. She is a riot!! Although today she is being a pain in the you know what!!!
 
Country-style ribs are not even close to baby back ribs, at least not in the grocery stores here.

Country-style ribs have a LOT more fat on them, and lots bigger bones.
Baby back ribs cost quite a bit more.

Anyway - I don't think the results will be the same at all, if they are the kind with a lot more fat on them.
 
laylaleigh said:
That's my daughter. She is a riot!! Although today she is being a pain in the you know what!!!
Click to expand...

That's their job when they aren't being adoreable. LOL!
 
I used the country style last week and they turned out great! I cut off all the excess fat and they were cut pretty thin. Many times the country style are very thick. The ones I used were boneless. I cooked them exactly the way the recipe called for and they were incredible! I will make them again for sure!
 
There is a lot of info on the ribs on CC. It's under the products & recipes dropdown.
 
kspry said:
Country-style ribs are not even close to baby back ribs, at least not in the grocery stores here.

Country-style ribs have a LOT more fat on them, and lots bigger bones.
Baby back ribs cost quite a bit more.

Anyway - I don't think the results will be the same at all, if they are the kind with a lot more fat on them.
Click to expand...

I did the country style ribs the other day. They were really thick with bones. Took FOREVER to cook them in microwave.....25 minutes, I think.

I had them in the microwave as I started the sauce...NO ketchup!! Ugh..so no smoky BBQ sauce.

So I sprinkled the rub directly on the ribs when on the grill pan. Even though I ended up not being able to follow the recipe...they were DELICIOUS!!!
 
pampchefrhondab said:
I used the country style last week and they turned out great! I cut off all the excess fat and they were cut pretty thin. Many times the country style are very thick. The ones I used were boneless. I cooked them exactly the way the recipe called for and they were incredible! I will make them again for sure!
Click to expand...

Cutting off the excess fat sounds like a good idea - otherwise they might be swimming in grease.

Those sound delicious! Country-style ribs always have bones in them, around here. They are a tougher, cheaper cut than the baby backs, on sale quite often for around $2/lb because the bones are so big. I've moved around the USA with my husband, and it is amazing how different cuts of meat are named in different areas of the country.

edit-I would love to find boneless ribs!
 
Last edited:
GeorgiaPeach said:
I did the country style ribs the other day. They were really thick with bones. Took FOREVER to cook them in microwave.....25 minutes, I think.

I had them in the microwave as I started the sauce...NO ketchup!! Ugh..so no smoky BBQ sauce.

So I sprinkled the rub directly on the ribs when on the grill pan. Even though I ended up not being able to follow the recipe...they were DELICIOUS!!!
Click to expand...


That makes sense. I think microwaves cook the bones first, then the meat.
Were they swimming in grease when you got them out of the DCB? I not only don't like handling raw meat, but greasy cooked meat, as well. Ick....

I usually simmer country-style ribs until the meat falls off the bone, then cook them another way in some kind of sauce. They are a fantastic budget saver, when I can get them on sale for .99 or 1.29/lb.
 

Frequently Asked Questions

Can I use pork loin country style ribs instead of baby back ribs for BBQ?

Yes, you can use pork loin country style ribs as a substitute for baby back ribs in BBQ recipes. However, keep in mind that they have a different texture and flavor profile, so the final dish may vary slightly.

What is the difference between pork loin country style ribs and baby back ribs?

Pork loin country style ribs are cut from the shoulder area of the pig and are meatier with less bone, while baby back ribs come from the back of the pig and have a higher bone-to-meat ratio. This difference affects cooking times and flavor.

How should I adjust cooking times when using country style ribs instead of baby back ribs?

Country style ribs generally require a longer cooking time than baby back ribs due to their thickness and meatiness. It's advisable to cook them low and slow, ideally at a temperature of around 225°F to 250°F, for several hours until they are tender.

Can I use the same BBQ sauce for country style ribs as I would for baby back ribs?

Absolutely! You can use the same BBQ sauce for both types of ribs. However, you may want to adjust the amount of sauce or the cooking method to ensure the sauce adheres well and enhances the flavor of the country style ribs.

Are there any specific cooking methods recommended for pork loin country style ribs?

Yes, popular methods for cooking pork loin country style ribs include grilling, smoking, and slow cooking. Each method can yield delicious results, but make sure to monitor the internal temperature to ensure they reach at least 145°F for safe consumption.

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