• iberico pork marinated sliced spare ribs
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Iberico Pork Marinated Sliced Spare Ribs | ±600g

£8.50
£8.50
£8.50
Tax included.
Weight

ACORN-FED

FROZEN

At A Glance
  • Iberian Pata Negra (Black Foot) Pork
  • Reared in Spain
  • ±600g, £14.16/kg
  • Frozen
Description

These spare ribs are prepared from the bottom of the rib cage and are ideal on the barbecue. Meatier than their baby back ribs counterpart higher up in the rib cage, these come already marinated with natural spices and the best Spanish olive oil.
Coming from Spain, Iberico pork is a type of black pig and yields darker meat than the more common breeds, with a deeper, more pronounced flavour that elevates pork dishes to new dimensions. The great marbling of fat running through the muscles makes this pork uniquely succulent, flavoursome and tender.
Cooking instructions

Ingredients:

- 600g frozen Iberico pork marinated spare ribs
- 1 tbsp olive oil (optional)
- 2 garlic cloves (optional for extra flavor)
- Fresh herbs (optional garnish)

Step-by-Step Instructions:

1. Defrosting

- Place the ribs in the fridge overnight.

2. Preheat Your Cooking Device

- Oven: Preheat to 180°C.
- Grill/BBQ: Preheat to medium-high heat.
- Stovetop (Cast iron or skillet): Heat on medium-high.

3. Cooking from Frozen

Oven:
- Line a baking sheet with foil or parchment paper.
- Place the ribs on the tray, spaced evenly.
- Cook for 35 to 40 minutes at 180°C, turning halfway through. If you'd like them crispier, broil for an additional 5 minutes.

Grill/BBQ:
- Brush the ribs with a bit of olive oil.
- Grill the ribs for 25 to 30 minutes, turning every 5 to 7 minutes to ensure even cooking and caramelization.

Stovetop:
- Heat 1 tbsp of olive oil in a skillet.
- Sear the ribs on each side for about 5 to 7 minutes until they are browned and crispy.
- Cover the skillet, reduce heat to medium-low, and cook for another 20 minutes, flipping occasionally until tender.

4. Check for Doneness

- The internal temperature should reach 70°C for pork. Use a meat thermometer (smart thermometer from MEATER) if you have one to be sure.

5. Resting Time

- Let the ribs rest for 5 to 10 minutes before serving, allowing the juices to redistribute and keep the meat tender.

6. Serving Suggestion

- Garnish with freshly chopped parsley or cilantro.
- Serve with a side of roasted vegetables, mashed potatoes, or a fresh green salad.

Delicious Recipe: Sweet & Spicy Honey Garlic Glaze

For an extra burst of flavour, make a quick glaze to brush over the ribs during the last 10 minutes of cooking:

Ingredients:

- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar or lemon juice
- 2 minced garlic cloves
- 1 tsp chili flakes (optional for heat)

Instructions:

1. In a small saucepan, combine honey, soy sauce, vinegar/lemon juice, garlic, and chili flakes.
2. Simmer on low heat for 5 minutes, stirring occasionally.
3. Brush the glaze over the ribs during the last 10 minutes of cooking.
4. Let the glaze caramelize for a rich, sticky finish.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
iberico pork marinated sliced spare ribs

  • The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.