Blog reader Bill has won the random drawing for “America’s Best Ribs” by Ardie A. Davis and Paul Kirk.
Bill said he likes baby back ribs the best and prefers a dry rub. He said he likes to start his ribs in the oven and finish them on the grill. Congrats, Bill. Now you can experiment with some different cuts and cooking methods.
I notice that of the 17 or so comments left on the cookbook giveaway entry, most of you said you like baby back ribs the best. That’s no surprise, considering how meaty and tender they are. But Jeff makes a good point when he says there are more affordable cuts which, if cooked properly, can also be delicious.
Check out these cuts (details from the book):
* Country-style ribs: Cut from the shoulder end of a bone-in pork loin. Not technically ribs, but they are boneless and, when cooked low and slow, can be very tender and succulent.
* Spareribs: From the lower breast belly section of the pig. Less meaty and less expensive than baby backs.
* St. Louis-style: Spareribs trimmed of the rib tips and skirt meat. Very meaty and generally consistent in size, which helps when cooking
* Short ribs: Off the plate or chuck (flank) section of the animal. Often cut short, especially for Asian recipes.
* Back ribs: A full 7-bone slab
* Bison ribs: Bigger and less fatty than beef ribs
* Lamb breast ribs: A full slab with 9-12 bones. Fatty and a little tough, but trimming helps.
* Denver ribs: Lamb breast ribs that have been squared off on the small end.
* Mutton breast ribs: Breast ribs from a grown animal. Stronger in flavor than lamb.
So, now that we’ve broken down the rib varieties a little more, how many of these have you guys tried at a restaurant? How many have you cooked at home?