FOOD NEWS
The Cut Of Beef You Should Be Using For Country-Style Ribs
BY NIKITA EPHANOV
If you're making country-style ribs, use beef sourced specifically from the shoulder, a boneless region that shares an origin with other large chuck cuts.
Beef from the shoulder is first slow-cooked, typically in a marinade, before a finishing sizzle on the grill. The result is loaded with beefy flavor and has a delicious texture.
To highlight the best of the cut, an aromatic baste with condiments like BBQ sauce is key. Prepare it in an oven, instant pot, or pressure cooker to tenderize the meat.
To finish, it's all about caramelizing the exterior. Either activate the broiler to increase the direct heat or throw the cuts on the grill to get that perfect crust.