La Prudencia Iberico Back Ribs | ūü¶ÜThe Bow Tie Duck Manila
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La Prudencia Iberico Back Ribs

Baby got back

Very dif¬≠fer¬≠ent from your usu¬≠al baby back ribs, the La Pru¬≠den¬≠cia Back Ribs are tak¬≠en from the icon¬≠ic Iber¬≠ian pig, raised free-range in Extremadu¬≠ra, and fed a diet of acorns and cereals.

TAST­ING NOTES FROM THE CURATOR

With an incred¬≠i¬≠ble fla¬≠vor, suc¬≠cu¬≠lent and ten¬≠der tex¬≠ture, the Iberi¬≠co Back Ribs are unlike any oth¬≠er. Tak¬≠en from the black pigs native to the Iber¬≠ian Penin¬≠su¬≠la, these free-range pork are mar¬≠bled with fat sim¬≠i¬≠lar to Wagyu. These are fall-off-the-bone, melt-in-your-mouth deli¬≠cious. It‚Äôs a deeply sweet pork with a savory fin¬≠ish that lingers on your tongue in the best way.

PREPA­RA­TIONS AND PAIRINGS

There is next to noth¬≠ing more mouth-water¬≠ing than sticky bar¬≠be¬≠cue ribs, and using Iberi¬≠co baby back ribs will bring it to an entire¬≠ly dif¬≠fer¬≠ent plane. Try this recipe from Chef Javier de la Hor¬≠maza, a Basque born, trained chef spe¬≠cial¬≠iz¬≠ing in Span¬≠ish fine foods:

  • Cov¬≠er the ribs in cold water in a deep oven¬≠proof dish. Add gar¬≠lic, car¬≠rot, cel¬≠ery, thyme, cloves, anise, and bay leaves. Cov¬≠er with foil.
  • Roast it for two and a half hours at 130ňöC, until the meat is ten¬≠der but not falling off the bone.
  • Remove from oven, and leave to cool down in the liquid.
  • Make a glaze of quince paste mixed with vine¬≠gar and heat¬≠ed in a saucepan over low heat, until it looks sim¬≠i¬≠lar to a jam.
  • Trans¬≠fer your ribs onto a dif¬≠fer¬≠ent tray, and brush some of the glaze all over it.
  • On a heat¬≠ed bar¬≠be¬≠cue grill, cook the ribs for three to four min¬≠utes on each side, until caramelized.
  • Brush the remain¬≠ing glaze, sea¬≠son with sea salt, and serve

Best paired with a sim¬≠ple sal¬≠ad, and a cold beer.

WHAT THE RIB?

All ribs are not alike. And we‚Äôre not talk¬≠ing just about pork qual¬≠i¬≠ty (in which case, the Iberi¬≠co Back Ribs would be top of the list). We‚Äôre talk¬≠ing types of ribs.

Spareribs

These are ribs that come from the bel¬≠ly area (under¬≠side) of the pig. The rest of the meat is cut away; those are usu¬≠al¬≠ly used for pancetta, bacon, etc. But spareribs still hold quite an amount of meat on them

St. Louis Ribs

Basi¬≠cal¬≠ly, fanci¬≠er spareribs, with the car¬≠ti¬≠lage and the breast¬≠bone removed. It comes in a uni¬≠form rec¬≠tan¬≠gle shape, and are thin¬≠ner and flat¬≠ter, and eas¬≠i¬≠er to brown.

Baby Back Ribs

This is the cat¬≠e¬≠go¬≠ry our Iberi¬≠co Ribs fall under. These are not tak¬≠en from baby pigs, rather the ‚Äč‚Äúbaby‚ÄĚ is used to indi¬≠cate how it is short¬≠er than spareribs. They‚Äôre tak¬≠en from the pig‚Äôs back area, around the loin. They‚Äôre curvi¬≠er, with lots of lean meat.

Storage Instructions

Your cut of Iberi¬≠co ribs comes frozen and vac¬≠u¬≠um packed. Store in freez¬≠er. Thaw only when about to cook. Cooked left¬≠over meat can only be kept in the fridge for 3 to 4 more days. Con¬≠sume immediately. 

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