Which cut of pork is commonly referred to as Side Ribs?

The cut of pork commonly referred to as Side Ribs is the Rib. This terminology is used in butchery to specifically describe the rib section of the pig, which includes the rib bones and meat. Side ribs are taken from the flank area of the animal and include the lower ribs from the back, offering a portion of meat that is particularly flavorful and tender when cooked properly. These ribs are popular for grilling and barbecuing due to their rich taste and texture.

The other cuts listed—Belly, Shoulder, and Loin—refer to different sections of the pork. The Belly is where bacon comes from, the Shoulder is a tougher cut often used for stews and pulled pork, and the Loin includes cuts like chops and tenderloin, which are leaner. Understanding these distinctions helps in identifying the specific characteristics and uses of each pork cut.