Iberico Baby Back Ribs feature

Two Step Barbecued Iberico Baby Back Ribs

Evan Swope General, Pork Recipes

TWO STEP BARBECUED IBERICO BABY BACK RIBS

Makes 4 Servings
wine WINE PAIRING
Red Garnacha or a full-bodied rosé from Spain

If there’s such a thing as a perfect marriage, it’s baby back ribs and BBQ sauce. Iberico pork baby backs are smaller than conventional pork ribs, but more heavily marbled, so they will cook in less time yet still end up ultra-tender.

INGREDIENTS
  • 2 racks Iberico Baby Back Ribs, cut in half
  • 6 cups water
  • ¼ cup soy sauce
  • 3 tbsp rice or apple cider vinegar
  • 2 tbsp tomato paste
  • 1 onion, halved
  • 1 carrot, roughly chopped
  • 1 head garlic, unpeeled, cut in half horizontally
  • 1” piece of ginger
  • 2 tbsp sugar
  • 1 tbsp red pepper flakes
  • 1 tsp whole black peppercorns

DIRECTIONS

1

Place all ingredients in a large pot. Place pot over medium heat and bring liquid to just below a simmer. Be careful not to let it boil. Cook for about 1 hour.

2

Remove ribs from the pot onto a plate to cool. Strain the liquid through a fine mesh strainer into another pot and place over medium-high heat. Reduce liquid down to a sauce consistency. (This should take 15-20 minutes.)

3

When ready to serve, set up a grill for direct cooking over high heat.
4

Slather the sauce onto the ribs. Grill ribs over medium-high direct heat until the sauce is caramelized in some spots and charred on others.

5

Remove ribs from grill, slather with more sauce and serve.