Iberico Pork Marinated Sliced Spare Ribs | ±600g

Iberico Marinated Sliced Spare Ribs - Barbecue or Oven

±600g, already marinated. Serves 2 to 3. Defrost 12 hours. Around 25 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 12 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Add nothing
These come marinated and need no salt, oil or rub. Shake off the excess marinade before they go on the heat, or it will pool and burn.

3. Cut across the rack, not along it
These are sliced across the bones rather than into single ribs, so each piece is short and cooks quickly. Treat them as strips, not as a rack.

4. Medium heat, not your highest
A barbecue over medium coals, or an oven at 200°C. The marinade carries sugar and paprika, both of which blacken over a fierce fire. You want them to caramelise.

5. Cook and turn often
15 to 20 minutes on the barbecue, turning every few minutes so no side sits over the heat long enough to catch. In the oven, 20 to 25 minutes on a rack over a tray, turning once.

6. Check they are cooked through
Rib meat sits against the bone and wants to be cooked all the way, unlike the steak cuts. The meat should come away from the bone easily and show no pink.

7. Rest and serve
5 minutes, then straight to the table with lemon, bread and something pickled.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 12 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.