In Stock

Ibérico Baby Back Ribs

Name: Ibérico Baby Back Ribs
Brand: Campo Grande - A La Carte
SKU: FP19C06
Price: 29.0 USD
Availability: InStock
Rating: 4.74 (27 reviews)

Indulge in the unique flavor and tender texture of Ibérico Baby Back Ribs. Our ribs are made with pure Spanish Ibérico pork for an unforgettable, juicy taste. Each rack is perfect for slow cooking or barbecuing, providing richness and satisfaction in every bite

$29.00

Want it shipped by Dec 23? Order by Dec 21 by 6 PM EST

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Lou,s ribs

Better than I expected.As always that’s the best tasting pork out there.

Juicy, melt in the mouth

Best Pork Baby Back Ribs in Flavor

This was my first order of Iberico Pork, but I do a lot of smoking and grilling so I used my standard baby back method, starting with a light yellow mustard binder, then a garlic parm dry rub dusting. 1.5 hrs smoking and 1.5hrs wrapped produced the most flavorful ribs my guests had ever had.
Not as much meat as domestic commercial pork ribs, but the flavor profile was amazing; unmatched flavor.

these ribs transform the dish!

the key to maximizing the Iberico baby back ribs experience is LEAVING THEM ALONE. just a little salt and pepper, then seal them in aluminum foil & cook @ 275 for 2.5 - 3 hours, finishing under the broiler. bbq sauce NOT advised (or minimal at most)! not that bbq sauce cannot be fantastic, but it does mask the special quality of the meat, which could not be more delicious. I "returned" once to an ENORMOUS rack of American baby back ribs and... you can't go home again -- the flavor simply does not compare.