Originally Posted by Uncle Bob
Since you, or rather your grocer used the term "Country Style Ribs" they were either cut from the blade end of the loin or more likely "created" from the butt....If that's the case then in I would place them in a dish with some BBQ sauce, cover tightly with foil at 325*... At 1 1/2 to 2 hours check for doneness. Then proceed to whatever else ya wanna do to them.
Country-style ribs are an actual cut of pork and not a grocer term. They come from the upper side of the rib cage and do indeed come from the fatty blade end of the loin.
In another post about oven spareribs you said "How about set your rubbed ribs on a pan...Set your oven at 225*....and pop in the oven.
Pull them when they reach 190* or so. When they get close to the 190* apply your sauce. If you want to you could baste them along the way.....Hope this will help"
That was my basis for saying about 200 degrees before taking them out.
So my question was, do these type of ribs benefit from very slow roasting the same way spareribs and baby back ribs do, or should I cook them at higher heat for shorter time.
I'm thinking the consensus so far has been the latter, but I have become a big fan of low heat, longer time cooking for a lot of meats, so I was wondering about this cut in particular.