How to Cook Juicy, Tender Pork Side Ribs After Removing the Breastbone

Pork side ribs can make for outstanding barbecue ribs, but only if you prepare them correctly. Many racks of side ribs still have part of the breastbone attached, which can make the ribs tricky to cook evenly. Removing the breastbone first allows the ribs to lie flat so they can cook properly and become incredibly tender.

In this article, I’ll explain how to prep pork side ribs by removing the breastbone yourself. I’ll also share tips for rubbing, baking, grilling or smoking the ribs after removing the bone. Follow my steps and you’ll learn how to transform side ribs into a real crowd-pleasing barbecue masterpiece.

Why Remove the Breastbone from Pork Side Ribs?

Pork side ribs are cut from the belly of the pig They are meatier than back ribs but contain part of the breastbone, cartilage and fat This irregular shape can make the ribs cook unevenly.

Here’s why it’s worth taking a little extra time to remove the breastbone before cooking pork side ribs:

• Allows even cooking – With the bone gone, ribs lie flat so heat circulates evenly. No more undercooked spots!

• Better smoke absorption – Flat ribs get maximum smoke contact for the best barbecue flavor.

• Easier to eat – Breastbone makes ribs tricky to nibble around. Removing it gives a better experience.

• Better presentation – Boneless ribs stacked on a platter look prettier with a uniform shape.

• More control over doneness – Boneless ribs are easier to monitor so you prevent under or overcooking

Removing the breastbone takes just a few extra minutes but makes a huge difference in ribs that cook evenly and have that perfect texture,

How to Remove Breastbone from Pork Side Ribs

Removing the breastbone is simple with the right technique. You just need a sharp boning knife and a little time.

Follow these steps:

• Place rack bone-side up – Lay the rack on a cutting board with the bony side facing up.

• Locate breastbone – Identify the center breastbone running lengthwise across the ribs.

• Slice along bone – Make an incision along one side of the bone. Angle knife slightly under bone.

• Cut under bone – Keep slicing, using tip of knife to cut connective tissue under bone.

• Repeat on other side – Make same incisions along other side to free bone.

• Pull out bone – Grab bone and peel it out. Remove any remaining bits of cartilage.

• Trim excess fat – Trim off any large sections of hard fat if desired for aesthetics.

It’s that easy! With the breastbone removed, the ribs are ready to be seasoned and cooked.

How to Prepare Boneless Side Ribs for Cooking

Here are some tips for prepping pork side ribs once the breastbone is removed:

• Pat dry – Blot ribs with paper towels to remove excess moisture.

• Apply rub – Season both sides generously with dry spice rub. Use cinnamon, brown sugar, chili powder, salt, pepper and more.

• Refrigerate – Let ribs sit for 30 minutes up to overnight to absorb flavors.

• Bring to room temperature – Don’t cook ribs straight from the fridge or they’ll cook unevenly.

• Add sauce – Brush with barbecue sauce before cooking if using.

The ribs are now ready for the oven, smoker or grill!

How to Cook Boneless Pork Side Ribs in the Oven

The oven allows you to roast flavorful, tender boneless side ribs with zero fuss.

• Heat oven – Preheat oven to 300°F.

• Place on rack – Put ribs on a rack set in a roasting pan for air circulation.

• Cook covered – Tent foil over ribs and roast for 2 hours to tenderize.

• Uncover – Remove foil and brush with sauce. Increase heat to 375°F.

• Finish uncovered – Roast for 30 minutes more to caramelize sauce.

• Rest – Let ribs sit for 10 minutes before cutting and serving.

With this simple oven method, the ribs turn out incredibly juicy and tender every time.

How to Grill Boneless Side Ribs for Killer Barbecue

Grilling imparts smoky depth and charred edges that are crave-worthy.

• Prepare grill – Heat grill to medium. Use indirect heat; ribs shouldn’t be over direct flames.

• Cook covered – Grill ribs for 1 1⁄2 hours, turning occasionally and keeping lid closed.

• Brush with sauce – Char ribs by brushing with sauce and cooking 5 minutes more over direct heat.

• Flip and repeat – Turn ribs and char other side with sauce.

• Finish indirect – Move back to indirect heat for 10 minutes.

• Check doneness – Use tongs to test for tenderness. Juices should run clear.

Grilled ribs make the perfect summer barbecue meal.

How to Smoke Boneless Side Ribs for Maximum Flavor

For the ultimate ribs, use a smoker to infuse deep, rich smoky flavor.

• Prep smoker – Heat smoker to 225°F using preferred wood chips.

• Place ribs – Put ribs directly on racks, not overlapping.

• Smoke 2 hours – Keep temp steady and smoker vent open to draw smoke over ribs.

• Spritz and flip – After 2 hours, spray ribs with apple juice. Flip and spritz again.

• Cook 1 hour more – Continue smoking for another hour, monitoring temperature.

• Increase heat – Raise temp to 300°F. Brush ribs with sauce.

• Finish 30 minutes – Cook until sauce caramelizes and ribs pass tenderness test.

Smoked ribs are the pinnacle of barbecue deliciousness!

Helpful Tips for Perfect Pork Side Ribs

Here are some extra pointers for cooking pork side ribs to absolute perfection:

• Choose ribs with some marbling for flavor and tenderness. Avoid ribs that are too lean.

• Cut racks into individual ribs for easier cooking and neater serving portions.

• Spice rubs with brown sugar or paprika help ribs caramelize into finger-licking deliciousness.

• Mops, spritzes and sauces add flavor, moisture and color. Apply in later stages of cooking.

• Ribs are done when meat pulls cleanly off the bone. Test doneness by picking up a rib with tongs.

• Let ribs rest 5-10 minutes before cutting for juicier meat.

Follow my advice and you’ll be amazed how removing the breastbone and proper cooking techniques make pork side ribs incredibly succulent, smokey and full of flavor.

Satisfying Side Dishes for Boneless Pork Side Ribs

Don’t forget delicious side dishes to complement your phenomenal barbecue ribs. Here are some sensational pairings:

• Baked beans – Classic comfort that pairs perfectly

• Coleslaw – Cool, creamy crunch

• Cornbread – Warm, hearty and delicious

• Mac and cheese – Ooey-gooey goodness

• Potato salad – Creamy, vinegary and cool

• Collard greens – Earthy, richly flavored

• Corn on the cob – Sweet meets savory

Complete your plate with sides that balance the ribs’ richness. Then invite friends, family or neighbors over to indulge in your unbelievable homemade barbecue ribs.

Pork side ribs often get passed up for their back rib cousins. But by taking a little time to remove the breastbone and use the right cooking method, side ribs can become just as incredibly delicious.

The next time you find side ribs on sale, don’t hesitate to grab them. Follow my tips above for ribs that your whole family will devour. Deliciously smokey, succulent homemade barbecue side ribs are just an hour of active time away!