Some time in the oven helps this cut develop melt-in-your mouth textures, for those pull-apart ribs you’re always after. And a sweet, savory, and acidic pineapple orange sauce plays beautifully off the rich fats of Ibérico ribs.
- 1 28-35 oz. Campo Grande St. Louis Ribs
- Black pepper
- 1 small can of pineapple in syrup
- 1 Tablespoon soy sauce
- Juice from 1 orange
- 1.5 oz sugar
- 6 slices candied orange, or fresh orange
- 1 Tablespoon cinnamon
- 4 Tablespoons orange marmalade
- 1 Tablespoon mustard
- Preheat oven to 350ºF. Season ribs with salt and pepper on all sides and place on a large baking pan.
- Drain the pineapple and reserve the syrup. In a small saucepan on medium heat, cook 2 Tablespoons of the pineapple syrup, soy sauce, orange juice, sugar, half the orange slices (cut into thin strips), and cinnamon for 15 minutes.
- Using a pastry brush or spoon, brush ribs with the orange marmalade and mustard.
- Spread the remaining whole orange slices and 2-3 pineapple slices (chopped) over the ribs.
- Lower the oven temperature to 250ºF.
- Cook ribs for 3 hours, drizzling with the savory syrup sauce every now and then to intensify the flavor.
- Once cooked, remove from the oven and let the ribs rest for a few minutes. Reheat the savory syrup sauce, cut into individual ribs, and drizzle with more sauce. ¡Buen provecho!