This country seems to have an obsession with baby back ribs. I suppose this makes some sense. They're tender and juicy and they give cooks an opportunity to show off various spice rubs and secret BBQ sauce recipes. And let's not forget the grill. Rib chefs are lords of their grills, and woe-betide the person who gets in the middle of that relationship.
I've never really seen the point. Part of the reason for this is that the ratio of meat to bone is disappointing, and I don't like to fight with my food. More to the point, I grew up with something far better: country style pork ribs. Country style ribs are thick, meaty, juicy, and completely satisfying to see on a plate. I can make a meal out of two, rather than half a rack. All the same opportunities for futzing with spice rubs and sauces still exist. And finally, there is nothing so satisfying as telling your guests that you're serving ribs and seeing the look on their faces when said ribs appear.
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