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Ibérico Pork Baby Back Ribs | ±800g

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Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • Pack contains 11-12 ribs, 1 rack
  • ±800g; £17.50/kg
  • Frozen

Iberico Pork Baby Back Ribs

Iberico Pork Ribs are from the top of the rib cage, near the spine, of Spanish Pata Negra pigs. Lean and nutty, these succulent ribs have the signature Pata Negra marbling which gives the meat its juicy tenderness. 

Cooking tips

Try seasoning with a dry rub, finishing them with a classic BBQ sauce (with the addition of extra smoked paprika, if desired!), or for a slightly spicier taste, try a jerk marinade - the longer it can be left to marinate the better.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.


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Ibérico Pork Baby Back Ribs | ±800g
Ibérico Pork Baby Back Ribs | ±800g


The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

Customer Reviews

Based on 2 reviews
Mark Gibson
Chinese ribs

These were amazing I sous coded them in a marinade.for 6 hours, but 2 would have done as the meat is so tender. Then painted on a glaze and chucked them on the Barbie. A friend who isn’t so keen on pork was necking them down. I’ve got another rack left so they will be perfect next time.

Thank you for taking the time to leave such a great review. We're thrilled to hear that you enjoyed our Iberico Pork Baby Back Ribs. It sounds like your sous vide and grilling technique really brought out the tenderness of the meat. We're glad to hear that even your friend who isn't a fan of pork loved them! We can't wait for you to try them again with the leftover rack. Happy grilling!

Perfect for hot smoking

I like hot smoking my ribs over several hours and these are perfect for that. They have just the right amount of fat to keep them moist and juicy. Great taste too.

Thank you for sharing your feedback on our Iberico Pork Baby Back Ribs! We're thrilled to hear that they are perfect for hot smoking and have just the right amount of fat for a moist and juicy result. We appreciate your support and hope you continue to enjoy our ribs.