Iberico Rack of Ribs (1.2kg/pack)
Iberico Rack of Ribs (1.2kg/pack)
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Iberico Rack of Ribs (1.2kg/pack)

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  • 100% Ibérico breed
  • All Natural, Acorn-Fed
  • No artificial ingredients
  • Minimally-processed 
  • Gluten Free
  • Pasture-raised
  • Sample the best of Spain!
  • Gourmet Dining from Home
  • Product ships frozen and will arrive frozen or partially thawed

Very dif­fer­ent from your usu­al rack of ribs, these ribs are taken from the iconic Iberian pig, raised free-range in Extremadura, and fed a diet of acorns and cereals. With an incred­i­ble flavor, succu­lent and tender texture, the Iberico Ribs are unlike any other. Taken from the black pigs native to the Iberian Peninsula, these free-range pork are mar­bled with fat sim­i­lar to Wagyu. These are fall off the bone, melt-in-your-mouth delicious. It’s a deeply sweet pork with a savory fin­ish that lingers on your tongue in the best way.


Montaraz only uses 100% pure-breed, acorn-fed Ibérico pigs that live free on the beautiful ‘dehesa’ countryside of western Spain. Bellota literally translates as acorn in Spanish. Ibérico pigs with bellota designation feast on acorns during the ‘montanera’ season when the trees produce huge amounts of sweet acorns. 

Because of this exercise and diet, the hams are marbled with rich, beneficial fats. As they cure, the fat melts away, transforming the pork into a deep red, intensely flavored ham. Each ham is inspected personally by a Montaraz jamón master before it is allowed to be sold.

Their sea­soned exper­tise in the busi­ness and patience to the craft is what keeps them as the top source of pre­mi­um Jamon. It takes Mon­taraz Uni­co around 3 years of har­mo­ny to make each mas­ter­piece that you can enjoy in your plate today. 


Most people like to pre cook their ribs by cooking them in a pot of boiling water with two cups of apple cider vinegar for it to be more tender and delicious. Carefully remove your ribs from the pot as soon as they start to get tender. Now they are ready to go on the grill!

Baked / Grilled / Braised / Broiled / Slow Roasted


This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:

  • Keep refrigerated or frozen. Thaw in the refrigerator or microwave.
  • Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
  • Store in the freez­er. 
  • Cook thoroughly.
  • Thaw only when about to cook. 
  • Cooked left­over meat can only be kept in the fridge for 3 to 4 more days. 
  • Con­sume immediately. 
  • Keep hot foods hot. Refrigerate leftovers immediately or discard.


Barbecued Iberico Pork Ribs with Quince Glaze


  • 1.5kg Iberico Pork Ribs
  • 1 whole head of garlic, cut in half
  • 1 carrot, cut into pieces
  • 1 stick of celery, cut into pieces
  • A few fresh thyme sprigs
  • 5 cloves
  • 3 star anise
  • 4 bay leaves

For the quince glaze:

  • 200g quince paste
  • 50ml white wine vinegar


  • Heat the oven to 130℃/266°F/gas mark ½.
  • Place the ribs in a deep oven proof tray or dish and cover with cold water. Add the garlic, carrot, celery, thyme, cloves, anise and bay leaves, and cover with aluminium foil. Roast for two and a half hours, until the rib meat is very tender, but not falling from the bone. Check on the ribs two or three times during cooking, and skim off any scum that rises to the surface of the liquid in the tray. When the ribs are cooked, remove them from the oven and leave to cool down in the liquor.
  • For the glaze, cut the quince paste into small pieces and place with the vinegar in a saucepan over a low heat. Melt the quince paste gently, stirring occasionally. You will end up with a thick jam looking glaze. Place the cooked ribs on a tray and brush them all over with the glaze, saving some of the glaze for basting later.
  • Heat your barbecue, and cook the ribs for three to four minutes on each side, until caramelised and hot. Brush the remaining quince glaze on the ribs. Season with sea salt and serve with your choice of salads and a cold beer.

Kalbi-style Iberico Pork Spareribs With Seared Cabbage


  • 1 Rack Iberico Pork Spare Ribs
  • Sesame Seeds, Toasted


  • 1 head Black Garlic, peeled & squished into a paste
  • ½ cup Brown Sugar
  • ¼ cup Toasted Sesame Oil
  • 1 tbsp Mirin
  • 2 tbsp Soy Sauce (we used Aged Tamari for depth & to keep the recipe gluten free)
  • 2 tsp Kosher Salt
  • 2 tsp Ground Black Pepper

Seared Cabbage:

  • 4 cups Green and/or Red Cabbage, cut into large chunks
  • 1 tbsp Toasted Sesame Oil
  • ½ tsp Salt (plus extra to taste)


  • Preheat your oven to 275°F.
  • Stir together all the rub ingredients in a small bowl.
  • Rub the ribs with the rub.
  • Wrap the ribs in foil & put them on a baking sheet. Move the ribs to the oven to slow roast until fork tender (2-3 hours).
  • Pour the cabbage into a wide frying pan over high heat. Drizzle it with the sesame oil & sprinkle it with salt. Toss frequently, but continue to cook until the cabbage is charred.
  • Drain the liquid off of the ribs and transfer it to a small bowl. Move the bowl to the freezer & chill it until the fat rises to the top and can be easily skimmed off.
  • Pour the liquid (minus the fat) into a small saucepan & simmer it until it’s thick enough to coat the back of a spoon.
  • Cut the spare rib rack into two portions. Carefully sear each portion in a hot, oiled skillet, turning as necessary, to crisp & caramelize the surface meat. Brush the ribs with some of the reduced sauce as you’re searing them.
  • Plate the ribs, brushed with a little more of the sauce, over piles of the charred cabbage. Sprinkle the plates with some sesame seeds.

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