All about Ribs with Ontario Pork

Ribs are always in great demand, especially during the summer. Knowing the functional and culinary aspects of ribs will ensure that operators realize their full flavour, texture, and value.

Ontario Pork is excited to be announcing the release of our updated rib guide! This new resource was created to give retail professionals a solid understanding of the functional and culinary aspects of ribs. For example:

BACK RIBS Back ribs come from the loin section. They are the same bones that you find on pork loin chops. The bones, or ribs, are smaller and more rounded in cross section than those of side ribs. Back ribs generally demand a greater price than side ribs as they are more tender and have a greater meat-to-bone ratio.

SIDE RIBS Side ribs lie directly adjacent to the belly, running from the point at which back ribs end to the breastbone (sternum). The breastbone and most flank meat are usually removed before packing and should always be removed for service.

The guide explains in detail the preparation and cooking process for ribs, and includes our most popular recipe. It’s a must have resource for retail distributors, chefs, restaurant managers, kitchen staff, culinary innovators, and all other industry professionals.

You can access the guide by clicking HERE to view to a pdf version of the brochure or contact us by Email to request hard copies.