Had a half-loin of pork.
Used the center a few days ago.
Got the "rib" end of the roast left.
Butcher suggesteed boneless country "ribs."
I don't know if he's right, but I liked the idea.
Butterflied and cut into 1-inch slices.
I assume direct, raised, around 400 for whatever time it takes (to 145 less than 1 hour?).
If you know better, please advise.
And if you don't know better, please wish me luck. :laugh:
PS > I tried a search here, but I was unable to find anything.