When it comes to pork ribs, it’s not about quantity, it’s about quality and flavor. Especially with Ibérico pork ribs, you won’t get those massive, meaty slabs you might see in the U.S. Instead, you get pure, intense flavor in every bite.

Ibérico ribs are a whole different story from the American-style ribs you might know. They’re thinner, smaller, and beautifully marbled, which gives them a rich, buttery texture and deep, savory taste that’s hard to match.

And the key to the perfect rib, especially with these smaller Ibérico cuts, is all in how you prep and cook them. Done right, they’ll absolutely melt in your mouth.

St. Louis Ribs: Flatter and longer, these ribs are cut from near the pork belly, which means they carry more fat. As they cook, that fat slowly renders into the meat, resulting in juicy, ultra-flavorful bites. The richness adds depth and makes each mouthful tender and satisfying.

Baby Back Ribs: Cut from closer to the loin, baby backs are shorter, gently curved, and leaner. They offer a meatier bite with less fat than St. Louis ribs, ideal for those who want a leaner cut without sacrificing tenderness or flavor. Their balanced texture makes them a favorite for grilling.

If you're after flavor over size, you're in the right place

My Favorite Ways to Cook Ibérico Ribs:

Roasted

This is probably the easiest and most reliable method.

1. Start by removing the membrane from the back of the ribs. It’s a small step that makes a big difference in texture.
   
   
2. Season the ribs simply with salt and freshly ground black pepper.
   
   
3. Place them on a tray, covered with foil or butcher paper, and cook at 350-400°F for 1 hour to 1 hour 10 minutes.
   
   
4. Then, remove the cover, crank the oven to its highest temp (or switch to broil), and cook for another 10–15 minutes until the surface is caramelized and crispy.
   
   

If you’re into BBQ sauces or glazes, this is the perfect time to brush some on and let it set with that final blast of heat.

Grilled

 This is my favorite way to get both texture and a smokey flavor.

1. Remove the membrane, and cut the ribs into individual pieces for easier grilling and more caramelized edges.
   
   
2. Start by standing the ribs on their sides on the grill and cook for about 5-10 minutes per side.
   
   
3. Then, lay them flat with the meaty side facing down and grill for another 5-10 minutes to crisp up the fat and get those beautiful char marks.

The result is juicy, tender ribs with crispy edges and that unmistakable grilled flavor.

Smoked Low & Slow
 

 For pure tenderness and that deep smoke.

1. Season with your favorite rub, I like to keep it classic with just salt and freshly ground black pepper to let the Ibérico flavor shine.
   
   
2. Smoke at 200-250°F for about 3 hours, then wrap them in butcher paper and cook for 1 more hour.
   
   

You’ll get fall-off-the-bone ribs, loaded with smoke and natural pork flavor.