Iberico Baby Back Ribs, Pure Bellota 1kg

Iberico Baby Back Ribs is a 1kg rack of Pure Bellota Iberico baby back ribs. These come from the upper rib section of the black Iberian pig. The Bellota fat marbling renders during slow cooking. As a result, the ribs become extraordinarily tender with a depth of flavour that is impossible to replicate with commercial pork.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Iberico Baby Back Ribs:

• Season the ribs generously with sea salt, smoked paprika and a little garlic powder.
• Cover tightly in foil and cook at 150°C for 2.5 to 3 hours until the meat starts to pull from the bones.
• Remove the foil, brush with a glaze and increase to 220°C for 15 minutes to caramelise.
• Alternatively, cook on a covered barbecue at 110°C for 4 to 5 hours for a smoky result.

Perfect Pairings

Iberico Baby Back Ribs pairs beautifully with:

• Smoked paprika glaze or a simple mojo rojo
• A bold Spanish red — Garnacha, Monastrell or Ribera del Duero
• Coleslaw with sherry vinegar dressing
• Crusty bread to mop up the cooking juices

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Iberico Baby Back Ribs brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, they reheat beautifully and are even better the next day. Moreover, they are perfect for a summer barbecue or a slow weekend cook.