Vernal Express | 1982-05-26 | Page 46 | Ribs, Ribs, and More Ribs

Ribs, Ribs and More Ribs Pork has more rib variety to offer than the familiar spare-ribs spare-ribs and back ribs. For a new approach to a tasty rib treat, barbecue country style ribs on the grill. These meatier ribs are made by splitting the blade end of the pork loin. They contain part of the prized loin eye muscle and either rib bones or back bones. For easy broiling broil-ing and eating, it is best to select se-lect country style ribs that have been cut into single rib sections.