Iberico Spareribs
Iberico spareribs | Baby back ribs
Spareribs are of course always a good idea, but Iberico really gives another dimension to this BBQ classic. A bit fattier than LIVAR, but that also adds seasoning and ensures buttery tender ribs. Spare ribs are perhaps the most eaten BBQ dish in the Netherlands and that is of course not without reason. These Iberico spare ribs are baby back ribs, also called loin ribs. These are still the most eaten ribs in the Netherlands!
Spare ribs are of course very popular on the BBQ and the real enthusiast will certainly appreciate these Iberico spare ribs. The Iberico pig is rich in intramuscular fat that is nicely distributed throughout the meat. Moreover, this black-footed pig is known for its characteristic nutty taste, which comes from the kilos of acorns that the Iberico pig scavenges in the fall! Iberico spare ribs are extra special and definitely worth a try!
Iberico spare ribs from Ibérico Certificado
These spareribs come from the famous Iberico pig. Iberico pigs - or: Cerdo Ibérico - originally come from the south-west of Spain. Iberico is known as one of the most tasty free-range breeds in the world. Not that strange either. The pigs live outside without birds in a Mediterranean climate and only eat natural food such as grass, herbs, roots and sometimes olives. During very dry summer times they are supplemented with grain. But the real work begins in the autumn, when the acorns (bellotas) fall from the old cork and holm oaks. Because it is the acorns that give Iberico meat that characteristic taste. During that period, Iberico pigs eat kilos of acorns per day, allowing them to grow to an impressive 160 and sometimes even 180 kilos in a short time. The pigs are relatively small in size and therefore have a high concentration of fat, mainly intramuscularly, i.e. between the muscles. It distributes very well throughout the meat. Iberico meat is therefore spicy and fatty, largely mono- and polysaturated, therefore rich in nutrients. Another advantage of the Ibérico pig. Iberico meat is truly in a class of its own and that certainly applies to these spare ribs from Ibérico Certificado. This is Iberico meat of the very best quality that has been carefully checked and cut by our Master Butchers. A fantastic quality that you will definitely score with on the BBQ!
Buy Iberico spare ribs online?
Do you want to get Iberico spare ribs of the very best quality without any effort? The Butchery delivers super fast and you will receive your thick meat spareribs quick frozen (frozen within the hour, without any loss of quality), so you can put them in the freezer at home.
So order your Iberico spareribs online today!
How to Prepare Spareribs?
Spareribs, especially the raw variety, are perfect for slow cooking. Want to eat spareribs within a few hours? Cook the spareribs in a marinade with a bit of water for 30 minutes until tender.
Have more time? Great! Start by seasoning your spareribs with a dry rub or marinade. Ensure the BBQ is heated to a temperature between 100 and 150 degrees Celsius. Place the spareribs – above a drip tray, not directly over the coals – with the bones facing down. Every half hour, baste them with something like apple juice. After an hour and a half, wrap the spareribs in aluminum foil for extra tender meat. After an hour in the foil, unwrap them and place them back on the grill for a little while. Finish with a glaze.
The advantage of not pre-cooking is that the meat's texture stays intact, giving it a delightful bite.
Preparation Methods for Spareribs
Spareribs are perhaps one of the most popular low & slow BBQ dishes in the Netherlands. There are countless ways to prepare them, but below is a guide and recipes to help you get started.
Spareribs Using the 3-2-1 Method
This method originates from America and is especially suitable for meaty ribs, such as belly ribs. If you're using thinner ribs (common in the Netherlands), you might need to adjust the times slightly. Either way, you should plan for about 5 to 6 hours, excluding preparation. But that's part of the charm! How better to spend a Sunday afternoon?
The method's numbers represent time intervals. Not necessarily hours, though that's typically the standard. On average, a low & slow sparerib preparation (excluding preparation) takes about 6 hours. Generally, it’s 3 hours of smoking, 2 hours of steaming, and 1 hour of grilling – hence 3-2-1. However, these times are flexible and depend on your taste and the type of meat. For example, with baby back ribs, you might steam for just one hour. Since many BBQ enthusiasts don't like the meat falling off the bone, the steaming time is often reduced from 2 hours to 1. Trust your instincts (and your meat).
Learn more about the 3-2-1 method here
Low & Slow Sparerib Preparation
Would you like to prepare spareribs using a great recipe? We’ve got you covered! Suitable for the smoker or BBQ! More recipes are available, so feel free to explore.
Ingredients
varkensvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 999.02 |
| Energie (kcal) | 239.00 |
| Vet (g) | 17.70 |
| Verzadigd vet (g) | 7.10 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.00 |
| Zout (g) | 0.08 |
Iberico Spareribs
Deze ribs komen niet vacuum verpakt aan… vrij letterlijk gewoon in een plastic zak, met alle kristallisatie op het vlees als gevolg…
Review by
David
|
Iberico Spareribs
De allerlekkerste spareribs van de bbq.
Review by
Peter
|
Iberico Spareribs
Naar veel gelezen en gehoord te hebben over het Iberico ras ook zelf maar eens de stoute schoenen aangetrokken :)
Low and slow bereid ze waren heerlijk, deze komen zeker nog een keer op het menu
Review by
Freek
|
Low and slow bereid ze waren heerlijk, deze komen zeker nog een keer op het menu
Iberico Spareribs
Van alle iberico spareribs die ik online gekocht hebben zijn dit de overduidelijke winnaars.
Klaargemaakt met de sousvide methode, 36u op 63° om het vet mooi te laten renderen, daarna afgewerkt op de (hete) BBQ; overheerlijk!!
Review by
Andy
|
Klaargemaakt met de sousvide methode, 36u op 63° om het vet mooi te laten renderen, daarna afgewerkt op de (hete) BBQ; overheerlijk!!
Iberico Spareribs
Heerlijke ribben met een duidelijke, notige smaak.
Klaar gemaakt door deze 4 uren te roken (kers) op lage temperatuur (110 graden), daarna 1u op hoger vuur om terugtrekking op het bot te verkrijgen (130 graden) en dan uiteindelijk nog een uur in te pakken en volledig te laten garen.
Het was een heerlijke hap vol smaak!
Review by
Nick
|
Klaar gemaakt door deze 4 uren te roken (kers) op lage temperatuur (110 graden), daarna 1u op hoger vuur om terugtrekking op het bot te verkrijgen (130 graden) en dan uiteindelijk nog een uur in te pakken en volledig te laten garen.
Het was een heerlijke hap vol smaak!
Iberico Spareribs
Best wat ik ooit gegeten heb, ik bestel ze zeker nog eens!!
Review by
Dieter
|
Iberico Spareribs
Smaken fantastisch. Low en slow garen op de bbq
Review by
maarten
|
Iberico Spareribs
I purchased 3 slabs of these ribs and I smoked them for 6 hours with a homemade rub. They were absolutely delicious! The meat was fall off the bone. And sharing this style of cooking with my Belgian friends was awesome
Review by
Gill
|
Iberico Spareribs
Heerlijke spareribs. Maken ze meerdere keren per zomer
Review by
maarten
|
Iberico Spareribs
Fantastisch product! Niet te veel kruiden want deze ribben hebben van zichzelf zeer volle smaak. Wel veel vet in vergelijking met andere rassen daar moet je wat voor zijn. Maar na 6 uur in BGE was het vet vrij mooi gesmolten. Low & slow voor een geweldige belevenis van dit mooie stuk vlees.
Review by
Jeroen
|
Iberico Spareribs
Ja iedereen is altijd lovend over Iberico, dus tijd om dat eens te bekijken. Twee mooie strengen besteld en gerookt in de Masterbuilt digital smoker. Daarna gegaard in de folie en afgegrild op de BBQ. Echt de beste ribs ooit en volgens mijn vriendin nergens zo te krijgen. Zeker een dikke vette aanrader dus en ik ga ze zeker weer bestellen.
Review by
Gerwin
|
Iberico Spareribs
Ja iedereen is altijd lovend over Iberico, dus tijd om dat eens te bekijken. Twee mooie strengen besteld en gerookt in de Masterbuilt digital smoker. Daarna gegaard in de folie en afgegrild op de BBQ. Echt de beste ribs ooit en volgens mijn vriendin nergens zo te krijgen. Zeker een dikke vette aanrader dus en ik ga ze zeker weer bestellen.
Review by
Gerwin
|
Iberico Spareribs
Als je deze een keer geproefd hebt, wil je niet meer anders.
Review by
Peter
|
Iberico Spareribs
Fantastische ribben ik neem nooit meer wat anders
Review by
Jacquelien
|
Iberico Spareribs
De kwaliteit is niet te betwisten al vind ik vet geen positief aspect van sappig vlees door juiste bereiding. Nog steeds lekker al kies ik zelf daarom vaker niet dan wel voor de Iberico variant.
Review by
Stefan
|
Iberico Spareribs
Zeer goede kwaliteit spare ribs! Heerlijk
Review by
maarten
|
Iberico Spareribs
Zeer goede kwaliteit spare ribs! Heerlijk
Review by
maarten
|
Iberico Spareribs
Extreem malse ribben die ik iedereen kan aanraden
Review by
Mike
|
Iberico Spareribs
De lekkerste spareribs die er zijn! Niet teveel poespas aanhalen. want de smaak is al geweldig
Review by
Vurigekolen
|
Iberico Spareribs
Subliem vlees! Eerst koud gerookt en daarna 24 uur sous vide op 68 graden. Daarna afmaken in de oven.
Review by
David
|
Iberico Spareribs
Heerlijk, bereid volgens de 3-2-1 (werkelijk 3-1-1) op de kamado. Tip, voeg vooral niet teveel smaken toe. Het heeft namelijk al een heerlijke smaak.
Review by
Rick
|
Iberico Spareribs
Heerlijk, op de kamado volgens de 3-2-1 methode (in werkelijkheid 3-1-1), aanrader om ook alleen peper en zout te gebruiken, want ze hebben al een heerlijke smaak van zichzelf. Ik zou deze zeker vaker bestellen bij The Butchery!
Review by
Rick
|
Iberico Spareribs
Wij maken het klaar in de sous vide, en daarna af in de oven. Heerlijk, zo mals. Wij hebben ook wel eens van een ander ras geprobeerd maar van de iberico is vele malen beter.
Review by
Danielle
|
Iberico Spareribs
Bereid volgens de 3-2-1 methode en afgelakt met een sticky asian fused saus. Om duimen en vingers van af te likken. Het vlees zelf is mooi met veel vet. Vol van smaak.
Review by
Jeroen
|
Iberico Spareribs
low en slow op 110C. 1.5 uur roken met hickory. 1.5 inpakken met cola in allufolie (Stomen). 15 afgrillen met jackdaniels honey glaze :)
Review by
Alfred
|
Iberico Spareribs
Heerlijk die iberico ribs, 3,2,1 methode. (voor mij is 2.5, 1, 1 genoeg) lekkere rub erop, wat appelrook erbij en een zoetige glace erover, perfect!
Review by
Remy
|
Iberico Spareribs
Tikkie vet, maar wel erg lekker. Temperatuur en garing goed in de gaten houden, ze zijn iets minder bevleesd en die van mij hadden zeker geen 6 uur nodig! Vergeet niet de pofaardappelen en maiskolf mee te garen ;-)
Review by
Jeffrey
|
Iberico Spareribs
Gewoon WOW zo lekker. 3-2-1 in de smokkel, klein beetje marinade. Als je er naar keek vielen de botjes er al af zo mals. In een pitabroodje en smullen.
Review by
Berton
|
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Iberico Spareribs
Thick-fleshed Iberico spare ribs (loin) from the famous Spanish Iberian pig
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
-
Voedingswaarde
Iberico spareribs | Baby back ribs
Spareribs are of course always a good idea, but Iberico really gives another dimension to this BBQ classic. A bit fattier than LIVAR, but that also adds seasoning and ensures buttery tender ribs. Spare ribs are perhaps the most eaten BBQ dish in the Netherlands and that is of course not without reason. These Iberico spare ribs are baby back ribs, also called loin ribs. These are still the most eaten ribs in the Netherlands!
Spare ribs are of course very popular on the BBQ and the real enthusiast will certainly appreciate these Iberico spare ribs. The Iberico pig is rich in intramuscular fat that is nicely distributed throughout the meat. Moreover, this black-footed pig is known for its characteristic nutty taste, which comes from the kilos of acorns that the Iberico pig scavenges in the fall! Iberico spare ribs are extra special and definitely worth a try!
Iberico spare ribs from Ibérico Certificado
These spareribs come from the famous Iberico pig. Iberico pigs - or: Cerdo Ibérico - originally come from the south-west of Spain. Iberico is known as one of the most tasty free-range breeds in the world. Not that strange either. The pigs live outside without birds in a Mediterranean climate and only eat natural food such as grass, herbs, roots and sometimes olives. During very dry summer times they are supplemented with grain. But the real work begins in the autumn, when the acorns (bellotas) fall from the old cork and holm oaks. Because it is the acorns that give Iberico meat that characteristic taste. During that period, Iberico pigs eat kilos of acorns per day, allowing them to grow to an impressive 160 and sometimes even 180 kilos in a short time. The pigs are relatively small in size and therefore have a high concentration of fat, mainly intramuscularly, i.e. between the muscles. It distributes very well throughout the meat. Iberico meat is therefore spicy and fatty, largely mono- and polysaturated, therefore rich in nutrients. Another advantage of the Ibérico pig. Iberico meat is truly in a class of its own and that certainly applies to these spare ribs from Ibérico Certificado. This is Iberico meat of the very best quality that has been carefully checked and cut by our Master Butchers. A fantastic quality that you will definitely score with on the BBQ!
Buy Iberico spare ribs online?
Do you want to get Iberico spare ribs of the very best quality without any effort? The Butchery delivers super fast and you will receive your thick meat spareribs quick frozen (frozen within the hour, without any loss of quality), so you can put them in the freezer at home.
So order your Iberico spareribs online today!
How to Prepare Spareribs?
Spareribs, especially the raw variety, are perfect for slow cooking. Want to eat spareribs within a few hours? Cook the spareribs in a marinade with a bit of water for 30 minutes until tender.
Have more time? Great! Start by seasoning your spareribs with a dry rub or marinade. Ensure the BBQ is heated to a temperature between 100 and 150 degrees Celsius. Place the spareribs – above a drip tray, not directly over the coals – with the bones facing down. Every half hour, baste them with something like apple juice. After an hour and a half, wrap the spareribs in aluminum foil for extra tender meat. After an hour in the foil, unwrap them and place them back on the grill for a little while. Finish with a glaze.
The advantage of not pre-cooking is that the meat's texture stays intact, giving it a delightful bite.
Preparation Methods for Spareribs
Spareribs are perhaps one of the most popular low & slow BBQ dishes in the Netherlands. There are countless ways to prepare them, but below is a guide and recipes to help you get started.
Spareribs Using the 3-2-1 Method
This method originates from America and is especially suitable for meaty ribs, such as belly ribs. If you're using thinner ribs (common in the Netherlands), you might need to adjust the times slightly. Either way, you should plan for about 5 to 6 hours, excluding preparation. But that's part of the charm! How better to spend a Sunday afternoon?
The method's numbers represent time intervals. Not necessarily hours, though that's typically the standard. On average, a low & slow sparerib preparation (excluding preparation) takes about 6 hours. Generally, it’s 3 hours of smoking, 2 hours of steaming, and 1 hour of grilling – hence 3-2-1. However, these times are flexible and depend on your taste and the type of meat. For example, with baby back ribs, you might steam for just one hour. Since many BBQ enthusiasts don't like the meat falling off the bone, the steaming time is often reduced from 2 hours to 1. Trust your instincts (and your meat).
Learn more about the 3-2-1 method here
Low & Slow Sparerib Preparation
Would you like to prepare spareribs using a great recipe? We’ve got you covered! Suitable for the smoker or BBQ! More recipes are available, so feel free to explore.
Ingredients
varkensvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 999.02 |
| Energie (kcal) | 239.00 |
| Vet (g) | 17.70 |
| Verzadigd vet (g) | 7.10 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.00 |
| Zout (g) | 0.08 |
