Recently, I put some ribs on a rotisserie on the kettle. I thought they were spare ribs (I bought them as such), but they hardly had any bones in them and they were very meaty. Are they actually just spare ribs or are they called differently? And where in the pig do they come from? After reading some articles on the internet, it looks like they may have been country style ribs?
1/7/17 at 4:25am