Abstract: The present invention is a method for cutting pork to create a meat cut that mimics a slab of pork rib meat. The method involves injecting a center cut boneless pork loin with a seasoning solution and tumbling the boneless pork loin. The method then includes sealing the boneless pork loin within a hermetic enclosure and chilling the enclosed boneless pork loin to a temperature less than 25 degrees Fahrenheit. The method then further includes removing the chilled boneless pork loin from the enclosure and forming the chilled boneless pork loin into a desired shape. Finally, the method includes cutting the chilled and formed boneless pork loin into a thickness and a length to mimic a slab of pork rib meat to create a boneless loin back rib. The meat cut can be sold as a raw cut or as a pre-cooked cut that is vacuumed packed either dry or with a marinade. The resulting meat cut includes, no bones, only the Longissimus muscle and the Spinalis muscle, and is not made from restructured pork.