Side Ribs

Key features

Pork side ribs come from the lower part of the ribs, near the hog’s belly. They’re generally longer and contain more fat and cartilage than back ribs, making them particularly tasty after slow cooking.

• Flavour
  Side ribs offer rich, juicy flavours that complement a variety of marinades and spicy seasonings.
• Texture
  Side ribs become incredibly tender and juicy after prolonged cooking because they have more fat and cartilage.
• Usage
  Pork ribs are ideal for several different cooking methods, including smoking, grilling, braising and oven cooking.

Cooking techniques

• Grilling
  Ideal for barbecues, pork ribs can be grilled over medium-high heat. They can be coated with barbecue sauce during the last few minutes of cooking for well‑caramelized ribs. Wrapped in aluminum foil and cooked over indirect heat on high for 5 hours, then brushed with sauce and cooked over direct heat for 20 minutes.
• Oven cooking
  Pork ribs can be cooked slowly in a low-temperature oven to ensure maximum tenderness. Using a marinade or spice rub before putting them in the oven can add greater depth to the flavour. Wrap in aluminum foil, in a 325°F oven for 3 to 4 hours OR boil in seasoned water for about an hour, then grill on the BBQ for about 5 to 6 minutes per side.
• Braising
  This method involves cooking pork ribs in an aromatic liquid at a low temperature. The result is extremely tender meat that easily falls off the bone. Cut into pieces, rub with spices, then slow cook on low for 6 hours. Back ribs
• Smoking
  Smoking at low temperatures for several hours develops a deep, smoky flavour and keeps the meat tender and juicy.