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$24.99

Iberico St Louis Pork Ribs

Rated 4.4 out of 5
Based on 25 reviews
$24.99

Regular price $24.99

 

This item WILL be delivered frozen.  

Jamon Iberico is considered the finest ham in the world. If the ham is sooo good... what would the rest of the pig taste like? 

Thanks to Meat N' Bone, you can now taste the best Pork out of Spain, hand-delivered to your door. This is definitely the Wagyu of Pork!

WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?

To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain.

This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. 

Our Pork Ribs come from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe

Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.

BABY BACK RIBS VS ST LOUIS RIBS?

Most people assume that Baby Back Ribs and St. Louis Ribs are different meats... they are not. They are two different pieces of the same slab of meat.

Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs  are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. isn't it?

Note: Our Iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone structure that can make vacuum seal to be lost while transit. This should not affect the taste of the ribs.

Furthermore, the anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package.

 

This item WILL be delivered frozen.  

Jamon Iberico is considered the finest ham in the world. If the ham is sooo good... what would the rest of the pig taste like? 

Thanks to Meat N' Bone, you can now taste the best Pork out of Spain, hand-delivered to your door. This is definitely the Wagyu of Pork!

WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?

To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain.

This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet. 

Our Pork Ribs come from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe

Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.

BABY BACK RIBS VS ST LOUIS RIBS?

Most people assume that Baby Back Ribs and St. Louis Ribs are different meats... they are not. They are two different pieces of the same slab of meat.

Baby back ribs are cut from the top of the rib cage, near the backbone. Spare ribs  are cut from the bottom of the rib cage. The farther down the rib cage you go, the meatier the ribs become. That is essentially why spare ribs take longer to cook. Neat.. isn't it?

Note: Our Iberico ribs are processed in Spain and even though we handle them with extreme care, they do have a point bone structure that can make vacuum seal to be lost while transit. This should not affect the taste of the ribs.

Furthermore, the anatomy of this animal is fattier than other breeds and this can be often confused with freezer burn in the package.

average rating 4.4 out of 5
Based on 25 reviews
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88% of reviewers would recommend this product to a friend
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Rated 4 out of 5
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25 Reviews
Reviewed by Jordan R.
Verified Buyer
I recommend this product
Rated 3 out of 5
Review posted

Alright

Really wished it had more meat mostly bone. Had a bacon flavor which is nice the st Louis cut rubs do come from the bacon . Had a nice taste just wish Had more meat for the price.

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Rated 3 out of 5
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Reviewed by Marc G.
Verified Buyer
I recommend this product
Rated 4 out of 5
Review posted

Iberico Pork St Louis Ribs on the smoker

Very marbled ribs that appear to have less meat than standard American supermarket ribs. However, they are meatier than they look (especially as they render fat during cooking). Cooked these at 225 for 6 hours on a charcoal smoker with applewood. 3-2-1 method. Dry rub to start and finished with a zesty BBQ sauce. Excellent meaty taste and great smoke infusion. The ribs are very lush - I'd say just a tad oily for someone who likes their ribs more jerky-like and barky- but very good. Lots of fun to cook and eat!

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Rated 4 out of 5
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Reviewed by frans n.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Best ribs ever

Nice size ribs tons of flavor. Just salt and pepper, 225c for about 5 hours. Will buy again.

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Rated 5 out of 5
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