Vallmeat Iberico Back Ribs

TASTING NOTES FROM THE CURATOR

With an incredible flavor, succulent and tender texture, the Iberico Back 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.

PREPARATIONS AND PAIRINGS

There is next to nothing more mouth-watering than sticky barbecue ribs, and using Iberico baby back ribs will bring it to an entirely different plane. Try this recipe from Chef Javier de la Hormaza, a Basque born, trained chef specializing in Spanish fine foods:

• Cover the ribs in cold water in a deep ovenproof dish. Add garlic, carrot, celery, thyme, cloves, anise, and bay leaves. Cover with foil.
• Roast it for two and a half hours at 130˚C, until the meat is tender 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 vinegar and heated in a saucepan over low heat, until it looks similar to a jam.
• Transfer your ribs onto a different tray, and brush some of the glaze all over it.
• On a heated barbecue grill, cook the ribs for three to four minutes on each side, until caramelized.
• Brush the remaining glaze, season with sea salt, and serve

Best paired with a simple salad, and a cold beer.

WHAT THE RIB?

All ribs are not alike. And we’re not talking just about pork quality (in which case, the Iberico Back Ribs would be top of the list). We’re talking types of ribs.

Spareribs

These are ribs that come from the belly area (underside) of the pig. The rest of the meat is cut away; those are usually used for pancetta, bacon, etc. But spareribs still hold quite an amount of meat on them

St. Louis Ribs

Basically, fancier spareribs, with the cartilage and the breastbone removed. It comes in a uniform rectangle shape, and are thinner and flatter, and easier to brown.

Baby Back Ribs

This is the category our Iberico Ribs fall under. These are not taken from baby pigs, rather the “baby” is used to indicate how it is shorter than spareribs. They’re taken from the pig’s back area, around the loin. They’re curvier, with lots of lean meat.

Storage Instructions

Your cut of Iberico ribs comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.