How to cook Ibérico Pork Ribs in the oven

Iberian pork ribs are a delicacy that is loved by all diners. The most demanding palates will be delighted with this recipe for how to cook ibérico pork ribs in the oven, which is also very easy to make!

Ingredients for four people

  • Two whole pork ribs.
  • 100 grams of garlic (cloves)
  • A spoonful of sweet paprika.
  • Dried oregano to taste.
  • Freshly ground black pepper.
  • 200 millilitres of extra virgin olive oil.
  • 100 millilitres of white wine or beer.
  • Coarse cooking salt

Preparation of the Iberian pork ribs in the oven

  • Although the recipe is straightforward and you will not need many ingredients, it does require a certain amount of time to prepare and cook. The first thing to do is to choose a very tender iberian pork rib from your local butcher. You can ask the butcher to clean the ribs well, remove the excess fat, or do it yourself at home using a sharp knife.
  • To clean the iberian pork ribs and cook them properly, you need them to be at room temperature. Tempering the ribs consists of leaving them out of the fridge for a couple of hours before cooking; calculate the times very well before starting to cook. If the ribs are bought on the day, they will not need refrigeration; if they are frozen, take them out of the freezer the night before and place them in a deep dish in the fridge. A few hours before cooking, take them out of the fridge.
  • Once the ribs are cleaned, it is time to prepare the rub for cooking. Start by crushing the garlic; you can do this in a mortar and pestle or by crushing the garlic with the blade of a butcher's knife; you can also place the garlic in a blender to finely chop it.
  • When the garlic is chopped, add the remaining spices: paprika, pepper and oregano.
  • Slowly add the olive oil while stirring constantly, and leave it to emulsify for a few minutes. If you wish, prepare this dressing earlier in the day and spread it on the ribs.
  • When the mixture is ready, use a brush to paint the meat very well on both sides. Some experts advise you to do the rub before taking the ribs out of the refrigerator, spread it on the meat and then return it to the fridge. Others prefer to leave the meat at room temperature with the rub to soak in, and still, others prefer to go straight to cooking after spreading the mixture. It all depends on your preference, but the longer the rub remains on the meat, the more flavour and juiciness it will obtain.
  • Preheat the oven for 10 to 15 minutes at 190 degrees and heat up and down.
  • Place the meat in a glass baking dish and season to taste with salt and pepper. You can coat the dish with a bit of oil, using kitchen paper to prevent the meat from sticking.
  • Bake for half an hour.
  • After 30 minutes, add the beer or white wine.
  • Return the meat to the oven.
  • You will know the rib is ready when the meat falls off the bone easily.

Garnish for baked Iberian pork ribs

Ibérico pork goes very well with all kinds of garnishes - depending on your preferences and the time you have to cook! For example, while the meat is baking, you can prepare a delicious homemade barbecue sauce - your guests will love it! It is also advised to make creamy homemade mashed potatoes.

If you are in a hurry, a salad with lettuce, tomatoes, and onions is your best option, and even mashed potatoes from a box can save the day. However, the secret to mashed potatoes is to add a teaspoon of butter and a little more milk to make it creamy.

Tips for how to cook Ibérico pork ribs in the oven

If you follow the preparation steps to the letter, the ribs will be very juicy and delicious, but keep a few tips in mind. Start with the choice of meat; par excellence, iberian pork is fatty, which makes the meat very juicy. If you do not want the meat to have so much fat, ask the butcher to clean it, or you can clean it yourself at home. You can also choose leaner pork.

It is essential to follow the advice and leave the meat at room temperature, not only with the ribs. All meat, even beef, should be cooked at room temperature. It may take longer to temper the meat, but you will not regret the results.

Finally, when checking the state of the meat, try not to prick it with a fork, as this will cause the cooking juices to escape. Use tongs to check if the meat separates easily from the bone.

Now all you have to do is serve the meat and enjoy!

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