Iberico Pork Ribs are from the top of the rib cage, near the spine, of Spanish Pata Negra pigs. Lean and nutty, these succulent ribs have the signature Pata Negra marbling which gives the meat its juicy tenderness.
Try seasoning with a dry rub, finishing them with a classic BBQ sauce (with the addition of extra smoked paprika, if desired!), or for a slightly spicier taste, try a jerk marinade - the longer it can be left to marinate the better. The ribs will need slightly less cooking time than the whole rack as ribs being spare will cook faster.
Enjoy with a glass of Riesling or an ice-cold beer.