Pork ribs are a lower cost, intensely flavorful bone-in cut that must be slow cooked until tender.  Baby rack ribs (known as Tira Costilla Espinazo in Spanish) are shorter & meatier than spare ribs.  Iberico pork rib racks are absolutely delicious, but naturally smaller than conventional pork racks.

Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world.  While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious.  This iberico pork is raised free range on traditional Spanish pastures known as dehesas.  It’s fed a natural diet of grain, corn, wheat, grass & forage.  No added growth hormones or sub-therapeutic antibiotics are ever used.

Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.

* Minimally Processed, No Chemical Ingredients

Note: Due to the presence of bones, it is possible that the vacuum packages may leak during thawing. This is normal, and does not affect the meat’s quality.

Keep iberico pork cuts frozen until you need them, then thaw before cooking.

Thawing Tips

Pork ribs need to be slow cooked in order to become tender.  They’re typically braised, slow-roasted, or smoked.

Ribs Recipes

Iberico Pork Recipes