Iberian pork ribs or chops are the delight of the diners. Children and adults will have a great time with any of the preparations of this versatile and traditional dish in barbecue restaurants. They are very easy to prepare!

How to make Iberian pork ribs?

Iberian pork ribs can be grilled, barbecued or baked. Whichever method you choose, if you follow the directions in the recipe, you will obtain an exquisite delicacy. There will be no mistake, as you will know that the ribs are ready when the meat separates easily from the bone.

The ribs, although with bone, have enough meat and fat; the latter makes the meat very juicy. The accompaniment, such as a barbecue sauce, also enhances the flavor of the meat.

Best Iberian ribs recipes

Baked BBQ ribs

Ingredients

• One kilo of Iberian pork ribs.
• Four sprigs of thyme.
• Juniper berries.
• Coarse salt
• For the barbecue sauce
• Two spring onions.
• 300 grams of ketchup.
• 100 grams of brown sugar.
• A spoonful of honey.
• 100 milliliters of vinegar.
• One tablespoon of sweet or hot paprika.
• Freshly ground black pepper.
• One tablespoon of soy sauce.

Elaboration

• The first thing to do is to prepare the barbecue sauce, as it is best if it is consumed overnight. This way, the ingredients will have settled.
• Cut the spring onions, removing the stems and roots.
• Put oil in a frying pan and cook the spring onions until soft.
• Add the brown sugar.
• Stir until the onions finish caramelizing.
• Pour in the remaining ingredients, stirring occasionally.
• Leave over low heat for five minutes and remove.
• To make the meat you will have to take it out of the refrigerator and leave it at room temperature two hours before cooking.
• Pour water into a saucepan. Pour enough water to cover the ribs.
• Add a pinch of salt, the thyme and the juniper, when the water is hot, but not boiling. Stir to integrate the ingredients.
• Add the ribs and cover. You should put the fire low and let it cook for two hours.
• Remove the ribs from the fire, very carefully. They can fall apart easily as they will be very tender.
• Paint the ribs with the barbecue sauce and place them on the grill or in the oven. If it is in the oven, you will need to preheat to 160º C, for 25 minutes. In the barbecue, use medium heat and place the rack 15 centimeters from the coals.
• You will know that the ribs are ready when the meat separates easily from the bone. You will be able to see this process easily.

Iberian pork ribs in sauce

Ingredients

• One kilo of Iberian pork ribs.
• One large onion.
• 150 milliliters of sweet wine or sherry.
• Fresh or dry thyme.
• Dried oregano.
• Two cloves of garlic.
• 300 milliliters of meat stock.
• Extra virgin olive oil.
• Freshly ground black pepper.
• Coarse salt.

Elaboration

• 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 the help of a sharp knife.
• Place a saucepan, wide enough, on the fire. Pour olive oil (40 milliliters) and pour the ribs already separated.
• Cook for a few minutes over medium heat until the ribs are seared.
• Remove the pan from the heat.
• Chop the onion and garlic and place them in a frying pan with oil.
• Add the aromatic herbs and sauté until the onion is soft.
• Pass the mixture through a blender to blend the ingredients and form a sauce.
• Meanwhile, return the ribs to the heat and season with salt and pepper.
• After a couple of minutes, sprinkle with the wine and wait for the alcohol to evaporate. Only then, add the beef broth and cook until the meat is tender.
• Serve with the sauce that you blended earlier.

Rib-eye steak with honey and confit potatoes

Ingredients

• Two Iberian pork ribs.
• One large potato.
• Four spoonfuls of honey.
• 400 milliliters of olive oil.
• Fresh or dried parsley.
• Coarse or flaked salt.

Elaboration

• Heat a little extra virgin olive oil in a frying pan and place the ribs on the fire.
• Add the honey when the ribs are almost done.
• Lower the heat and let it cook until the honey and the meat caramelize.
• Peel the potatoes and cut them into slices of the same thickness. This way, the cooking will be uniform.
• Add extra virgin olive oil in a saucepan and, before it comes to the boil, add the potatoes so that they are confit with the oil.
• The fire temperature should be low, to prevent the potatoes from frying.
• Remove the potatoes from the heat and place them on a plate on kitchen paper. This will absorb the excess oil.
• Sprinkle the potatoes with parsley and a pinch of coarse salt.
• Carefully remove the ribs from the heat and serve.