Grilled Iberico Ribs
Iberico ribs are a gourmet treat known for their rich flavor and marbled fat. Grilling enhances their natural smokiness while a meat thermometer ensures perfectly cooked, tender meat. This recipe takes advantage of the rich flavor of Ibérico pork ribs and finishes them off with a delicious smoky glaze on the grill. Let's make restaurant-quality Iberico ribs at home.
Prep Time | Cook Time | Servings |
20 mins | 4 hours | 3-5 |
INGREDIENTS
- 2 racks Iberico baby back ribs (about 3 lbs)
For the Rub
- 1/4 cup brown sugar
- 1/4 cup paprika (smoked or sweet, depending on your preference)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional, for a kick)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- For the Glaze (optional):
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
Equipment
- Sharp knife
- Cutting board
- Mixing bowls
- Grill with indirect heat setup (or smoker)
- Aluminum foil pan
- Spray bottle filled with water
- Instant-read meat thermometer
INSTRUCTIONS
step 1. Prep the RibsIn a mixing bowl, combine all the rub ingredients: brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, cayenne pepper (if using), salt, and black pepper.
Generously coat the ribs on all sides with the prepared rub. Make sure to get the rub in between the ribs and onto the meaty portions.
Prepare your grill for indirect heat by setting up a two-zone fire. Pile the coals on one side of the grill and leave the other side empty. Alternatively, on a gas grill, turn one burner on high and leave the other side off. This creates a hot zone for searing and a cooler zone for slow cooking.
Preheat the grill to medium heat (around 300°F).
For added moisture and flavor, you can baste the ribs with a spray bottle filled with water every 30 mins or so during cooking.
After 1-2 hours of cooking, use the meat thermometer to check for doneness. The internal temperature of the ribs should reach 190°F-195°F for fall-off-the-bone tenderness.