translation missing: en.products.product.price.regular_price $34.99
translation missing: en.products.product.price.sale_price $34.99 translation missing: en.products.product.price.regular_price
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  • Iberico Baby Back Pork Ribs - Meat N' Bone
  • Iberico Baby Back Pork Ribs - Meat N' Bone
  • Iberico Baby Back Pork Ribs

    Rated 4.8 out of 5
    Based on 41 reviews
    translation missing: en.products.product.price.regular_price $34.99 1.5 - 2.5 Lbs
    translation missing: en.products.product.price.sale_price $34.99 translation missing: en.products.product.price.regular_price
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    Description of Iberico Baby Back Pork Ribs

     

    This item WILL be delivered frozen.  The vacuum seal often punctures during transit. These come vacuum sealed from Spain.

    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 4.8 out of 5
    Based on 41 reviews
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    95% of reviewers would recommend this product to a friend
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    Rated 4 out of 5
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    41 Reviews
    Reviewed by Bari S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Best

    Best tasting ribs I have ever had. Not fatty. We used a rub and smoked them and put a Carolina gold sauce on them. They were delicious. Can't wait to have them again!

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    Rated 5 out of 5
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    Reviewed by Stephen P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Iberico ribs

    Delightful

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    Rated 5 out of 5
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    Reviewed by Ryle M.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Very good

    I really liked the iberico ribs I would definitely buy them again I do wish they had a little more meat on them but that may be just the way they are compared to commercial ribs you get at the store the flavor of the meat was amazing and they were super tender

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    Rated 5 out of 5
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