Meaty belly spareribs from the rich and ultra-flavourful Ibérico pig. As good as it gets in BBQ land! Of course you can marinate them, but honestly, it’s almost a shame to mask that deep, nutty Ibérico flavour. Just a bit of salt and pepper will more than do the trick!

Bert-Jan Lantinga

What Are Belly Spareribs?

In the U.S., what we call spareribs are often referred to as baby back ribs—leaner ribs cut from the back. Belly spareribs, on the other hand, are larger, fattier, and therefore perfect for the BBQ, as Americans like it. Just look at the photo: the color, the marbling, the rich fatty structure... Only the meatiness is slightly less compared to back ribs, which makes them ideal for delicious slow-cooked stews. The nutty flavor can’t be captured in a photo—but you can definitely imagine it. Belly spareribs from Ibérico pork are a must-try for every true BBQ lover.

Ibérico Belly Spareribs

These belly spareribs come from the famous Spanish Ibérico pig, native to the southwest of Spain. Ibérico is one of the most flavorful free-range pig breeds in the world. That flavor comes from its environment. The Ibérico pig is dark brown with black hooves and descends from the wild boar. Though small in stature, they grow impressively large, reaching weights of 160 to 180 kilos. They feed naturally on grass, roots, herbs, and even olives. But the real magic happens in autumn, when acorns (bellotas) fall from ancient oak trees. An Ibérico pig can eat up to 10 kilos of acorns a day(!), giving its meat a rich, nutty flavor and beautiful marbling. Fat is flavor—and no other pig proves that like Ibérico. Often compared to Wagyu beef, Ibérico pork belly spareribs aren’t just a feast for the eyes, they’re an unforgettable taste experience!