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  • Iberian Pata Negra (Black Foot) Pork
  • Raised naturally on the Spanish Iberian Peninsula
  • Frozen
  • Contains 1 piece with 12 – 14 Bones
  • Enjoy with a glass of Riesling or an ice cold Beer

Iberico Pork Baby Back Ribs

Iberico Pork Baby Back Ribs are from the top of the rib cage, near the spine from the Iberian Pata Negra Pigs. Tender and lean they comprise of meat between each curved bone, along with a covering of meat on top. Known as the “Wagyu of Pork” with its heavy marbling, it really isn’t comparable to any other pork.

Containing one ±600g piece per pack with between 12 – 14 bones, slathered in either a dry rub, or rich saucy marinade they are prime to be the talking point of your summer barbecue, by adults and kids alike, because who doesn’t love getting messy when eating something so tasty and delicious as not just and Pork Ribs, but Iberico Pork Ribs at that.

Everytime we have cooked Iberico Baby Back Ribs our marinading time gets marginally longer, to allow the delicious flavours to really get into the meat. We love a classic BBQ sauce marinade, with the addition of extra Smoked Paprika, or if you are looking for a slightly spicier taste try a Jerk Marinade. The way the Juniper Berries in Jerk Seasoning marries up with the delicious nutty flavour of the Iberico Pork is mind blowing. Baby Back Ribs will need 1 and a half hours to 2 hours cooking with 30 minutes of resting. Cook them tightly wrapped in greaseproof paper and then tin foil.