The Ultimate Guide to Cooking Perfect Iberico Pork Ribs

Iberico pork ribs are considered a delicacy in Spain and around the world Their rich, intense flavor and tender, juicy meat make them some of the most coveted ribs globally While you can find pre-cooked Iberico ribs at specialty stores, nothing beats the taste of ribs you’ve prepared yourself.

Cooking Iberico pork ribs allows you to control every step of the process, from choosing the right cut of ribs to developing that crispy bark With a few tips on selecting, prepping, and cooking Iberico ribs, you’ll be able to make these ribs a star dish in your home kitchen.

Selecting Iberico Ribs

The first step to perfect Iberico ribs is choosing the right cut. There are a few things to look for when selecting ribs:

• Whole racks – Choose racks of ribs over individual ribs or pieces. Whole racks contain ribs of consistent sizes so they’ll cook evenly.

• Meaty ribs – Look for racks with plenty of meat between each bone. The rib meat should be marbled with fat, which keeps the ribs moist during cooking.

• Fresh, flexible ribs – Fresh ribs feel slightly flexible when you gently bend them. Avoid ribs that are stiff or cracked, which indicates they are dried out.

• 3-4 bone racks – For home cooking, 3 to 4 bone racks are ideal. They provide plenty of meat without being unwieldy to maneuver.

Choose ribs that are pinkish to deep red. Grayish coloring is a sign of age. Also, inspect the ribs to ensure the membrane covering the back has been removed, or plan to remove it yourself.

Preparing the Ribs

Now that you’ve selected beautiful Iberico rib racks, it’s time to get them prepped and ready for cooking. Here are a few tips:

• Remove membrane – If the ribs still have the thick membrane on the back, remove it before cooking. Use a knife to loosen an edge, then grab it with a paper towel and peel it off.

• Season generously – Iberico pork is already flavorful, but seasoning gives it an extra punch. Use a dry rub or wet marinade with ingredients like garlic, paprika, cumin, and oregano.

• Let ribs sit – For the best flavor, season the ribs then refrigerate for at least two hours and up to overnight. This allows the seasoning to fully penetrate the meat.

• Bring to room temp – Always remove ribs from the fridge and allow them to come up to room temperature before cooking. Cold ribs will cook unevenly.

Now the ribs are prepped and ready for your cooking method of choice!

Methods for Cooking Iberico Ribs

There are several excellent options for cooking flavorful, tender Iberico pork ribs:

Oven-Baked

Baking is a simple, hands-off method for cooking ribs. To oven-bake:

• Preheat oven to 175°C/350°F
• Place ribs meaty-side up on a rimmed baking sheet
• Bake for 2-3 hours until tender, basting occasionally with sauce
• Increase temperature to 220°C/425°F for last 15 minutes to crisp the outside

Grilled

Grilling imparts delicious smoky flavor to Iberico ribs. For grilled ribs:

• Heat grill to medium heat
• Place ribs meaty-side down and grill for 20-30 minutes, flipping once
• Move ribs to cooler part of grill and cook for 1-2 more hours, flipping occasionally
• Baste ribs with sauce during last 30 minutes

Smoked

For intense smoky flavor, smoke Iberico ribs low and slow:

• Heat smoker to 225°F/110°C
• Smoke ribs for 4-6 hours, spritzing with apple juice/cider periodically
• Wrap ribs in foil and continue smoking 1-2 hours until tender
• Unwrap, baste with sauce and smoke 30 more minutes

Sous Vide

Using an immersion circulator gives incredibly tender ribs:

• Season ribs and seal in a sous vide bag
• Cook for 18-24 hours at 165°F/75°C
• Remove ribs from bag and pat dry
• Quickly sear ribs for 2-3 minutes per side to crisp the outside

Doneness Tests

With ribs, texture is more important than temperature. Use these methods to test when they’re perfectly cooked:

• Tug test – Grab an end bone with tongs and tug slightly. Well-done ribs pull cleanly off the bone.
• Toothpick test – Stick a toothpick into the meatiest section. It should slide in and out with little resistance.
• Visual test – The meat will shrink back from the ends of the bones by 1⁄4 to 1⁄2 inch when fully cooked.

At 175°F/80°C, the ribs are heated through but still juicy. Cook to 195°F/90°C for fall-off-the-bone ribs.

Serving Suggestions

To make the most of incredible Iberico pork ribs:

• Let ribs rest for 5-10 minutes before cutting into individual ribs.

• Slice ribs between each bone. Provide plenty of napkins!

• Serve with traditional Spanish sides like roasted potatoes, sauteed spinach, or grilled vegetables.

• Garnish ribs with fresh parsley, lime wedges, or quick-pickled onions.

• Pair Spanish wine like Tempranillo or Albariño, or Spanish beer.

With tender, well-seasoned ribs as your star, the possibilities for an amazing Spanish-inspired meal are endless. Now that you’re armed with insider tips for choosing, preparing and cooking incredible Iberico pork ribs, you can impress family and friends with this sensational Spanish specialty.