Pork ribs are one of those cuts that always satisfies. They're low on effort and big on delivery; they just need some time to tenderize. No matter how they're prepared, ribs are a huge crowd pleaser.

Ibérico ribs, like Campo Grande's St. Louis Ribs, are even bigger on flavor and make for a seriously unforgettable rib-eating experience. These are a few of our best pork rib recipes featuring the unbeatable Ibérico St. Louis Ribs cut. 

How to Make the Best Pork Ribs

Iberian pork ribs can be grilled, simmered, baked, or even a combination of the three. No matter which method you choose, you're looking for the ribs to easily separate from each other and/or fall off the bone. That's when you'll know that they're ready to eat. 

While Ibérico ribs don't need much, their bold flavor and high fat content lends well to sweet and herby combinations, like BBQ sauce, honey, or an herb sherry glaze. Choose your own adventure. 

The Best Pork Rib Recipes, Ibérico Style 

Fall-Off-the-Bone BBQ Ribs 

We recommend preparing the BBQ sauce a day in advance so the flavors can meld and mingle. 

Ingredients

• 2.25 lbs. Campo Grande St. Louis Ribs 
• 4 sprigs fresh thyme
• Juniper berries
• Coarse salt
• 2 spring onions
• 11 oz. (weighed) ketchup
• 4 oz. brown sugar
• 1 Tablespoon honey
• 1/2 cup apple cider vinegar
• 1 Tablespoon sweet or hot paprika
• Freshly ground black pepper
• 1 Tablespoon soy sauce.

BBQ Sauce Preparation 

1. Chop the spring onions, removing the stems and roots.
2. Drizzle oil in a frying pan and cook the spring onions until soft.
3. Add the brown sugar and stir until the onions finish caramelizing.
4. Pour in the remaining ketchup, honey, vinegar, paprika, soy sauce, and pepper and mix. 
5. Let simmer over low heat for five minutes, stirring occasionally. Remove from heat and set aside. 

St. Louis Ribs Preparation

1. Remove the ribs from fridge 2 hours before you're ready to cook. 
2.  Pour enough water into a large pot or dutch oven to cover the ribs once they are placed inside. 
3. Heat the water over medium and once the water is hot, add a pinch of salt, along with the thyme and the juniper. 
4. Add the ribs to the water and cover. Turn down the heat to low and let cook for 2 hours
5. Remove the ribs from the pot very carefully. They will fall apart easily as they will be very tender.
6. Brush the ribs with the barbecue sauce and place them on the grill or in the oven. If it's the oven, you will need to preheat to 325ºF and cook for 25 minutes. If you're using a grill, cook over medium heat and place the rack 6 inches from the coals.
7. You will know that the ribs are ready to eat when the meat separates easily from the bone. 

Sherry-Glazed Iberian Pork Ribs

Ingredients

• 2.25 lbs. Campo Grande St. Louis Ribs
• 1 large onion, chopped
• 2/3 cup sherry wine
• Fresh or dried thyme
• Dried oregano
• 2 cloves garlic, chopped 
• 1.25 cups beef stock
• Extra-virgin olive oil
• Freshly ground black pepper
• Coarse salt

Preparation

1. Separate the ribs from each other, cutting them at the joints. You can ask the butcher to do this for you or do it yourself at home with a sharp knife.
2. Place a large pot or dutch oven not he stove and heat a drizzle of olive oil over medium heat. 
3. Place the ribs in the pot and cook for a few minutes until seared. Remove ribs from the pot and set aside. 
4. Fry the onions and garlic in the pot and add the herbs. Sauté until soft. 
5. Add the ribs back into the pot and season with salt and pepper. 
6. Pour in the wine and let cook and reduce a bit. 
7. Add in the beef broth and cook until the meat is tender. 

St. Louis Ribs with Honey and Confit Potatoes

Ingredients

• 2 racks Campo Grande St. Louis Ribs
• One large potato, peeled and sliced thin 
• 4 Tablespoons honey
• 1 3/4 cup extra-virgin olive oil
• Fresh or dried parsley
• Coarse or flaky salt

Preparation 

1. Heat a drizzle of extra virgin olive oil in to a very large frying pan and place the ribs in the pan. Cook to brown the meat. 
2. When the ribs are almost fully browned, pour in the honey. 
3. Turn down the heat to low and let cook until the honey and the meat caramelize and the ribs cook completely. 
4. Add the 1 3/4 cup of extra virgin olive oil to a large saucepan. Right before the oil comes to a boil, add the potatoes.
5. Turn down the heat to low and let the potatoes confit slowly, not fry. 
6. Remove from the heat and remove the potatoes from the oil. Place them on a large plate lined with a paper towel to absorb the excess oil. 
7. Season with parsley and salt. 
8. Remove the ribs fro the heat and serve with potatoes.