Side ribs are simply pork ribs where one rib bone has been cut out and the belly side is left on. Often with the skin still on. This makes for a proper chunk of meat, unlike ordinary spare ribs.
This is a cut that has been around for a very long time, but it hasn’t been seen much in the stores. Some years ago it showed up in stores as part of their grilling pushes and is called flinta ribs. You mostly find them pre-marinated, which is junk, but you can also find them completely untreated.
Here you want to let the meat go low and slow to get really tender and juicy, while we also want crispy skin. That can be a challenge, but I have the trick that will get you there. If you want to compare more rib variations, you can also find our collection of 12 killer rib recipes.
Recipe: Side Ribs with Crispy Skin
