Country style ribs are a staple in many barbecue joints and backyard cookouts. These meaty, flavorful ribs are a crowd-pleaser, but cutting them can be a daunting task, especially for beginners. Whether you’re a seasoned pitmaster or a newbie to the world of barbecue, cutting country style ribs requires some knowledge and skill. In this article, we’ll take you through the process of cutting country style ribs like a pro, covering the necessary tools, techniques, and tips to ensure you get the perfect cut every time.
Understanding Country Style Ribs
Before we dive into the cutting process, it’s essential to understand what country style ribs are and their unique characteristics. Country style ribs, also known as boneless ribs or rib fingers, are a type of pork rib cut that is meatier and more tender than traditional pork ribs. They are taken from the rib section, but the bones are removed, leaving behind a compact, rectangular piece of meat.
Country style ribs are typically 1-2 inches thick, making them thicker than baby back ribs but thinner than spare ribs. This thickness makes them ideal for slow-cooking methods like braising or smoking, which help break down the connective tissue and infuse the meat with rich, complex flavors.
Tools of the Trade: What You’ll Need to Cut Country Style Ribs
To cut country style ribs, you’ll need a few essential tools. Don’t worry; you don’t need a fancy butcher’s setup to get the job done. Here are the must-haves:
- A sharp boning knife: A boning knife is specifically designed for cutting and trimming meat. Its narrow, curved blade is perfect for navigating the contours of the rib meat.
- A cutting board: A sturdy cutting board provides a stable surface for cutting and helps prevent the meat from tearing or shredding.
- Optional: Meat shears or kitchen shears: If you prefer to cut your ribs into smaller pieces or strips, meat shears or kitchen shears can be useful. However, these are not necessary for cutting country style ribs into individual portions.
Step-by-Step Guide to Cutting Country Style Ribs
Now that you have the necessary tools, let’s get started with the cutting process.
Step 1: Prepare the Ribs
Begin by removing the country style ribs from their packaging and placing them on the cutting board. If the ribs are wrapped in a net or tied with kitchen twine, remove the net or twine to expose the meat.
Step 2: Identify the Grain
Look for the natural lines or striations on the surface of the meat. These lines indicate the direction of the grain. It’s essential to cut against the grain to ensure tender, easy-to-chew ribs. Cutting with the grain can result in tough, fibrous meat that’s difficult to chew.
Step 3: Position the Ribs
Place the ribs on the cutting board with the meat side facing up. Position the ribs so the grain lines are parallel to your body. This will make it easier to cut against the grain.
Step 4: Cut the Ribs
Hold the boning knife at a 45-degree angle, with the blade facing the direction you want the cut to go. Apply gentle, consistent pressure as you make a smooth, even cut through the meat. Cut the ribs into individual portions, about 1-2 inches wide and 3-4 inches long. You can cut the ribs into uniform rectangles or leave them slightly irregular for a more rustic appearance.
Step 5: Trim Excess Fat and Connective Tissue
Once you’ve cut the ribs into individual portions, use the boning knife to trim excess fat and connective tissue from the edges and surface of the meat. This will help the ribs cook more evenly and prevent flare-ups during grilling or smoking.
Tips and Tricks for Cutting Country Style Ribs
Here are some additional tips and tricks to keep in mind when cutting country style ribs:
- Keep the knife sharp**: A dull knife can tear or shred the meat, making it difficult to get clean cuts.
- Cut in small, gentle strokes**: Apply gentle pressure and make small, smooth cuts through the meat. This will help prevent the meat from tearing or ripping.
- Don’t press too hard**: Apply gentle pressure, but avoid pressing too hard on the knife. This can cause the meat to tear or the knife to slip, leading to uneven cuts or accidents.
- Use a cutting board with a non-slip surface**: A non-slip cutting board will help prevent the board from moving around during cutting, making it easier to get clean, even cuts.
- Cut on a stable surface**: Make sure your cutting board is on a stable, flat surface. This will help prevent accidents and ensure you get the best possible cuts.
Conclusion
Cutting country style ribs may seem intimidating, but with the right tools and a few simple techniques, you can get perfectly portioned ribs every time. Remember to keep your knife sharp, cut against the grain, and apply gentle, consistent pressure. With practice, you’ll be a pro at cutting country style ribs in no time, and your barbecue game will never be the same. Happy cutting!
What are Country Style Ribs and How do they Differ from Regular Ribs?
Country style ribs are a type of pork rib that is cut from the belly or breast of the pig. They are meatier and fattier than regular ribs, with a more rustic, chunky texture. This makes them perfect for slow-cooking methods like braising or slow-smoking, which break down the connective tissue and render the fat. Unlike regular ribs, which are typically lean and tender, country style ribs are designed to be indulgent and unapologetically rich.
Because of their unique anatomy, country style ribs require a different approach to cutting and preparation. They need to be trimmed and cleaned in a way that showcases their natural marbling and texture. This involves removing excess fat and connective tissue, while preserving the meat’s natural flavor and texture. By understanding the unique characteristics of country style ribs, you can unlock their full potential and create dishes that are truly memorable.
What are the Best Knives to Use for Cutting Country Style Ribs?
When it comes to cutting country style ribs, you’ll want to use a sharp, heavy-duty knife that can handle the meat’s thick, fatty texture. A boning knife or a heavy-duty chef’s knife is ideal for this task, as they provide the necessary leverage and control to make precise cuts. A dull or flimsy knife will only lead to frustration and uneven cuts, which can compromise the entire dish.
It’s also important to keep your knife sharp and clean throughout the cutting process. This will help prevent the meat from tearing or shredding, and ensure that each cut is smooth and even. By investing in a high-quality knife and maintaining it properly, you’ll be able to achieve professional-level results and take your country style rib dishes to the next level.
How do I Trim and Clean Country Style Ribs?
Trimming and cleaning country style ribs is a crucial step in preparing them for cooking. This involves removing excess fat and connective tissue, while preserving the meat’s natural flavor and texture. Start by patting the ribs dry with paper towels, then use a sharp knife to remove any visible fat or cartilage. Be careful not to remove too much meat, as this can compromise the ribs’ natural texture.
Next, use a pair of kitchen shears to trim any excess fat or connective tissue from the edges of the ribs. This will help the meat cook more evenly and prevent it from becoming tough or chewy. Finally, use a meat mallet or rolling pin to gently pound the ribs, which will help to tenderize the meat and break down the connective tissue.
What are Some Common Mistakes to Avoid When Cutting Country Style Ribs?
One of the most common mistakes people make when cutting country style ribs is applying too much pressure, which can cause the meat to tear or shred. Instead, use a gentle, sawing motion to make precise cuts, and apply gradual pressure as needed. Another mistake is cutting the ribs too thinly, which can cause them to cook unevenly or become tough.
It’s also important to avoid cutting the ribs at an angle, as this can create uneven edges that cook inconsistently. Instead, cut the ribs straight on, using a ruler or cutting board to guide your knife. By avoiding these common mistakes, you can ensure that your country style ribs turn out tender, flavorful, and perfectly cooked.
Can I Cut Country Style Ribs into Smaller Portions?
Yes, you can definitely cut country style ribs into smaller portions, such as individual ribs or rib tips. This can be a great way to portion out the meat for individual servings, or to create bite-sized appetizers or snacks. When cutting the ribs into smaller portions, use a sharp knife to make clean, precise cuts, and try to keep the meat in uniform sections.
Keep in mind that cutting the ribs into smaller portions may affect their cooking time, so be sure to adjust your cooking technique accordingly. You may need to reduce the cooking time or use a different cooking method, such as grilling or pan-frying, to achieve the desired level of tenderness.
How do I Store and Handle Fresh Country Style Ribs?
Fresh country style ribs should be stored in the refrigerator at a temperature of 40°F (4°C) or below, and consumed within 3-5 days of purchase. It’s important to keep the ribs away from strong-smelling foods, as they can absorb odors easily. When handling the ribs, be sure to wash your hands thoroughly with soap and water, and use clean utensils and cutting boards to prevent cross-contamination.
If you won’t be using the ribs immediately, you can also consider freezing them. Wrap the ribs tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. Frozen country style ribs can be stored for up to 6-9 months, and should be thawed in the refrigerator or at room temperature before cooking.
Are There Any Special Considerations for Cooking Country Style Ribs?
Yes, there are several special considerations to keep in mind when cooking country style ribs. Because of their thickness and fattiness, they require a slower, more gentle cooking method to break down the connective tissue and render the fat. Braising, slow-smoking, or slow-cooking are all excellent methods for cooking country style ribs, as they allow the meat to cook low and slow over a period of several hours.
It’s also important to monitor the internal temperature of the ribs, which should reach a minimum of 160°F (71°C) to ensure food safety. You can use a meat thermometer to check the internal temperature, and adjust the cooking time and temperature as needed. By taking the time to cook country style ribs slowly and carefully, you can achieve tender, fall-off-the-bone results that are sure to impress.