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Iberico Back Ribs
Iberico Back Ribs
Lean • Flavorful • Perfect for Low & Slow Cooking
Iberico Back Ribs are cut from along the backbone after the lomo is removed. While slightly leaner than spare ribs, they carry exceptional flavor thanks to Iberico’s natural marbling and high-quality fat.
These ribs shine when cooked gently and finished hot, delivering tender meat that pulls cleanly from the bone with a rich, pork-forward taste.
Best Uses
  • Smoked or oven-roasted ribs
  • Grill-finished ribs
  • Dry-rub or lightly glazed preparations
What to Expect
  • Cleaner, pork-forward flavor
  • Tender meat with a light bite
  • Less excess fat than spare ribs

Iberico Back Ribs

PriceFrom $33.96
$37.94 per 1 Pound
Quantity

  • Simple Slow-Roasted Iberico Back Ribs

    Tender • Juicy • Perfectly Balanced

    This recipe is designed specifically for back ribs, keeping them moist while allowing Iberico flavor to shine.

    Serves

    2–4 people

    Ingredients

    • 1 rack Iberico Back Ribs

    • Kosher salt

    • Fresh cracked black pepper

    • 1 tbsp smoked paprika

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1 tbsp olive oil or Iberico fat

    • Optional finish:

      • Light BBQ glaze or vinegar mop

      • Flaky sea salt

    Prep

    • Remove membrane from bone side if present.

    • Pat ribs dry.

    • Season evenly with salt, pepper, paprika, garlic powder, and onion powder.

    • Let rest at room temperature 30–45 minutes
      (or dry-brine overnight, uncovered, for deeper flavor).

    Cooking Instructions

    Oven Method (Most Reliable)

    • Preheat oven to 275°F.

    • Place ribs meat-side up in a covered roasting pan or tightly wrapped in foil.

    • Roast 2½–3 hours, until meat is tender and pulling back from bones.

    Finish (Highly Recommended)

    • Uncover ribs.

    • Increase oven to 425°F.

    • Roast 15–20 minutes until lightly browned and caramelized.

      • Brush lightly with glaze if desired (keep it light).

    Rest

    • Rest ribs 10–15 minutes before slicing.

    Why This Works for Iberico Back Ribs

    • Covered low-temp roast prevents drying

    • High-heat finish adds texture without overcooking

    • Simple seasoning lets Iberico flavor lead

    Serving Ideas

    • With slaw or pickled vegetables

    • With roasted potatoes or beans

    • Finished with lemon or vinegar for balance

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