When French comfort meets Spanish luxury, magic happens. These Iberico baby back ribs are slow-braised in the style of a classic bourguignon, with caramelized shallots, garlic, concentrated tomato, Provençal herbs, and a rich splash of red wine. The fall-off-the-bone meat gets lifted with a buttery potato purée and finished with a bright, crunchy gremolata of lemon, parsley, and garlicky panko. A dish that’s rustic, elegant, and unforgettable all in one bite.

Recipe for Stewed Ibérico Baby Back Ribs Bourguignon with Garlicky Panko Gremolata

Ingredients

• 1 pack of Campo Grande Ibérico Baby Back Ribs, cut into individual ribs
  
• 2 Tablespoons olive oil
  
• 1 cup shallots, finely chopped
  
• 4 garlic cloves, smashed
  
• 1 Tablespoon tomato paste
  
• 1 tablespoon Worcestershire sauce
  
• 1 tablespoon dried Herbes de Provence
  
• 1 bay leaf
  
• 1 cups dry red wine
  
• 2 cup water
  
• 2 carrots, sliced
  
• 8 oz mushrooms, quartered
  
• Salt, to taste
  
• Black pepper, to taste
  
• ½ cup panko breadcrumbs
  
• 1 garlic clove, grated
  
• 1 lemon zest
  
• 2 Tablespoons fresh parsley, finely chopped
  
• 1 Tablespoon olive oil
  

Preparation

1. Cut the Ibérico baby back ribs into individual pieces. Season with salt and black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside (do not clean the pot).
   
2. Add the shallots and cook until softened and lightly golden, about 5 minutes. Stir in the smashed garlic, tomato paste, bay leaf, and Herbes de Provence, and cook for 2 minutes.
3. Pour in the red wine and scrape the bottom to release all the browned bits. Stir in Worcestershire sauce. Let it reduce for 5-10 minutes. 
4. Add 1 cup water and return the ribs to the pot. Cover and simmer gently over low heat, or in a 325°F oven, for about 2 ½–3 hours, until the ribs are tender.
   
   
5. In a separate skillet, sauté the carrots and mushrooms in a bit of olive oil until lightly browned. Add them to the pot during the last 30 minutes of cooking. If you prefer a thicker sauce, dissolve 1 Tbsp cornstarch in 2 Tbsp cold water and stir it into the pot during the final 10 minutes.
6. For the Garlicky panko gremolata In a small skillet, heat olive oil and toast the panko until golden. Remove from heat and mix with grated garlic, lemon zest, parsley, and a pinch of salt.
7. Spoon the potato purée onto plates. Top with braised Iberico ribs and plenty of sauce.
   Finish with a sprinkle of garlicky panko gremolata for brightness and crunch.