Although they can be sold bone-in, the bone is frequently removed so that they can be offered boneless. This cut is known as pork loin country-style ribs. If you ask any meat shopper which part of the pig is best, most will say it's the leg. While this is true, if you only buy one piece of pork, it should be the shoulder. It's cheap and easy to cook, and even cheaper when bought in bulk. The shoulder can be used for a variety of dishes, from roast to sausage; here we're focusing on dry-cooking methods like smoking or baking. The other option is buying pre-cut ribs. These are usually split down the middle and served with sauce on top. You can find half racks at your local grocery store that have been sliced across the grain and dried out for sale. Or you can get whole baby back ribs which are no more than 2 1/2 inches wide and can be bought alone or in packs of three or six. It's best to buy organic pork if possible. There is some concern about non-organic pigs being given antibiotics when they fail their drug test, but also being fed a diet low in calcium this could also be an issue for organic pigs.