Cut Description:
1.75-2.5 LB / 0.8-1.2 KG Trimmed Side ribs lie directly adjacent to the belly, running from the point at which backribs end to the breast bone (sternum).
Side ribs contain at least eleven ribs. Bones are less curved, thicker, and less rounded than those from back ribs.Less tender, and less expensive than back ribs, side ribs never-the-less make for great eating if correctly prepared.
The breast bone is usually removed before packing and should always be removed for service. If not removed, this should be reflected by a lower price.
Flank meat, the soft part of the belly opposite the rib-bones (containing mostly cartilage), should be trimmed off and put to another use as it can be tough when cooked.
Other Names: Spare ribs, Side spare ribs
Side ribs need to be pre-cooked before grilling. Slow cooking in a combi oven is another recommended technique.
Preparation instructions using a convention oven:
Hot Coffee Side Ribs
Braised Side Ribs with Pineapple
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