Are you looking for a new and exciting way to cook pork ribs?
Look no further than Iberico pork ribs! With their high-fat content and distinct flavor profile, slow cooking these ribs is the key to unlocking their full potential.
Whether you prefer to roast them in the oven or grill them outdoors, there are plenty of ways to prepare this delicious cut of meat.
In this article, we’ll explore some of the best methods for cooking Iberico pork ribs, as well as some tips and tricks for getting the most flavor out of your meal.
So grab your apron and let’s get cooking!
How To Cook Iberico Pork Ribs?
When it comes to cooking Iberico pork ribs, slow and steady wins the race. This is because the high-fat content in the meat requires a longer cooking time to fully infuse the flavors and soften the fat.
One popular method is to slow roast the ribs in the oven. To do this, preheat your oven or grill to 212 degrees Fahrenheit (100 degrees Celsius). Score the fatty part of the ribs with a cross-hatch pattern and score the meat to allow the fat to dissolve more and get crispy. Season with salt and any other desired herbs or spices, then place in a deep ovenproof tray or dish and cover with cold water. Add garlic, carrots, celery, thyme, cloves, anise, and bay leaves, then cover with aluminum foil. Roast for two and a half hours until the meat is tender but not falling off the bone.
Another option is to grill the ribs indirectly at around 220 degrees Celsius for about two hours. Season with salt and pepper, wrap in aluminum foil, and grill with a closed lid under indirect heat.
Once cooked, you can add any sauce or marinade you like, but it’s best to keep it simple to fully appreciate the distinct flavor of Iberico pork. A basic salt cook or a simple herb mixture like garlic, oregano, and fresh mint are great options.
What Are Iberico Pork Ribs And Why Are They Special?
Iberico pork ribs are a highly prized cut of meat that come from the Iberico breed of pig, which can only be found in the Iberian Peninsula of Spain and Portugal. These pigs are celebrated for their marbled meat, creamy tones, and rich flavor, making them one of the finest cuts of pork in the world.
What sets Iberico pork ribs apart from conventional pork ribs is their smaller size and exceptional tenderness. They are a St Louis cut, which means they have been cut down and squared off from the whole spare rib rack, making them easier to cook and eat. The high-fat content in the meat also makes it incredibly juicy and succulent, resulting in a melt-in-your-mouth texture that is hard to beat.
Iberico pork ribs are raised in small open-air farms and fed with natural cereal and legumes-based hay, following strict standards of humane animal husbandry. The pigs roam freely their whole life and are fed a diet of grass and grain, which contributes to their unique flavor profile. Additionally, the production process for Iberico pork takes longer than conventional pork, as the pigs have smaller litters and yield less meat. This makes Iberico pork a highly valuable commodity that is priced higher than regular pork.
Choosing The Right Cut Of Iberico Pork Ribs
When it comes to choosing the right cut of Iberico pork ribs, there are a few options to consider. One of the most popular and highly prized cuts is the Iberico Pork Rib Rack. This cut is taken from the pig’s ribcage and is known for its intense marbling and succulent flavor. It’s perfect for slow cooking methods like roasting or grilling, as it requires a longer cooking time to fully infuse the flavors and soften the fat.
Another option is to choose Iberico Pork Baby Back Ribs. These ribs are taken from the back of the pig and are smaller in size than the rib rack. They are also known for their marbling and rich flavor, but they cook faster than the rib rack and can be grilled or roasted in less time.
For those who prefer a leaner cut, Iberico Pork Spare Ribs are a great option. These ribs are taken from the lower part of the pig’s ribcage and have less fat than other cuts. They are still flavorful and tender, but they cook faster than other cuts and are best grilled or roasted over high heat.
No matter which cut you choose, it’s important to select high-quality Iberico pork from a trusted source. Look for meat that is certified by Ibérico Quality Norm, raised in a small open-air farm, and fed with natural cereal and legumes-based hay. This ensures that the animal was raised humanely without requiring the use of antibiotics or hormones, resulting in the best possible flavor and texture for your Iberico pork ribs.
Preparing Your Iberico Pork Ribs For Cooking
Before cooking your Iberico pork ribs, it’s important to prepare them properly. Start by removing the silvery membrane on the back of the ribs. Use a small and dull knife to gently lift the membrane by inserting it following the backside of a rib bone. Insert it for 1/2 inch and then lift/bend the knife. Now grab the membrane with the other hand using a paper towel and pull the whole membrane off.
Next, sprinkle your desired rub evenly on both sides of the ribs. A simple salt and pepper seasoning works well, but you can also use a more complex blend of herbs and spices if you prefer. Once seasoned, leave the ribs in the fridge while you get your grill or oven started.
If you’re slow roasting your ribs in the oven, place them in a deep ovenproof tray or dish and cover with cold water. Add garlic, carrots, celery, thyme, cloves, anise, and bay leaves, then cover with aluminum foil. Roast for two and a half hours until the meat is tender but not falling off the bone.
If you’re grilling your ribs, fire up the grill and have it running at around 220 degrees Celsius. Add some wood chunks for smoke flavor and put the ribs on the grill. Close the lid and smoke them for about three hours or until they pass the bend test.
Once your ribs are cooked to perfection, remove them from the heat source and let them rest for a few minutes before serving. Simple grilled or roasted veggies make a great accompaniment to Iberico pork ribs. Consider allowing vegetables such as onions, potatoes, carrots, or Brussel sprouts to cook in the fat of the rib rack to accentuate that nutty flavor.
Oven-roasting Iberico Pork Ribs
Oven-roasting Iberico pork ribs is a great way to achieve a tender and flavorful dish. Start by preheating your oven to 212 degrees Fahrenheit (100 degrees Celsius). Score the fatty part of the ribs with a cross-hatch pattern and score the meat to allow the fat to dissolve more and get crispy. Season with salt and any other desired herbs or spices.
Next, place the ribs in a deep ovenproof tray or dish and cover with cold water. Add garlic, carrots, celery, thyme, cloves, anise, and bay leaves, then cover with aluminum foil. Roast for two and a half hours until the meat is tender but not falling off the bone. During cooking, check on the ribs two or three times and skim off any scum that rises to the surface of the liquid in the tray.
When the ribs are cooked, remove them from the oven and leave to cool down in the liquor. If the ribs still have the thin membrane covering the back of the rack, remove it. Season both sides of the ribs with a generous amount of salt and pepper. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. Cover the pan or baking sheet tightly with aluminum foil, then bake until the meat falls easily from the bones, which should take about 2 1/2 to 3 1/2 hours.
While the ribs are baking, you can prepare a simple sauce or glaze to complement their flavor. Once cooked, remove from the oven and discard the aluminum foil. Generously brush both sides of the ribs with barbecue sauce or glaze. If desired, move an oven rack near the top of your oven and turn broiler to high. Broil the ribs for 3-4 minutes until the barbecue sauce begins to caramelize.
Finally, let your cooked Iberico pork ribs rest for a few minutes before serving them with some grilled or roasted veggies on the side. The result is juicy, succulent meat that will leave you wanting more!
Grilling Iberico Pork Ribs
Grilling Iberico pork ribs is another delicious way to enjoy this flavorful meat. To start, remove the silvery membrane on the back of the ribs using a small and dull knife. Sprinkle the ribs with a rub of your choice and let them sit in the fridge while you prepare the grill.
Fire up the grill and aim for a temperature of 250 degrees Fahrenheit (120 degrees Celsius). Add some wood chunks for a smoky flavor. Place the ribs on the grill and close the lid. Smoke them for around three hours, or until they pass the bend test.
For added flavor, you can baste the ribs with a quince membrillo glaze or any other sauce you prefer. Serve with simple grilled or roasted vegetables to complement the nutty flavor of the Iberico pork.
Whether you choose to slow roast or grill your Iberico pork ribs, taking your time and keeping it simple will allow you to fully appreciate the unique flavor profile of this delicious meat.
Adding Flavor To Your Iberico Pork Ribs
To really take your Iberico pork ribs to the next level, consider adding a flavorful rub before cooking. One popular rub recipe includes a combination of extra virgin olive oil, salt, and freshly ground black pepper. Simply combine all the ingredients in a shaker and shake until they’re well combined. If you prefer a spicier flavor, you can add other spices to the mix as well.
Once you’ve prepared your rub, it’s time to prepare the ribs. Start by patting them dry with a paper towel and removing the membrane by carefully placing your knife between the membrane and the bone, then pulling to remove. Next, drizzle mustard over the ribs and spread it with your hands to cover them top to bottom. This will act as a binder for the rub.
Now it’s time to apply the rub liberally to the ribs. Start with the bone side and work your way to the meatier side, being sure not to be afraid to use a heavy hand. Let the ribs sit on the counter for about 10 minutes to allow the meat to absorb all the flavors, then redust with more rub.
After seasoning your ribs, it’s time to cook them. Light your charcoal and place cherry chunks on top. Set up your grill for indirect heat and bring it up to a temperature of 250 degrees Fahrenheit (120 degrees Celsius). Place your ribs directly on the grill grates, bone side down, and close the lid.
After one hour of cooking, spray lightly with water and rotate the grates. Close the lid for another 30-45 minutes and rotate the grates one more time. Once it has cooked for a total of 2 hours and 45 minutes, check the color and lift up the meat to see if it wants to tear. If so, it’s ready to be wrapped.
To wrap your ribs, use two sheets of aluminum foil per rib and place them meat side up. Spray with water and dust with sugar before placing some butter and honey on top. This will create a sweet and fatty layer when wrapped tightly in aluminum foil. Place back on the grill meat side down for one hour.
After one hour, check the ribs by bending two of the bones. If they bend easily, they’re ready! Unwrap fully and let them rest for 10 minutes before serving. With this flavorful rub recipe and cooking method, your Iberico pork ribs are sure to be a hit at any BBQ or dinner party.