Premium Spanish Iberico pork, prized for rich marbling, deep flavor, and exceptional tenderness.

  • A vacuum-sealed pack of raw Iberico ribs, shown on a light icy background with a Spanish flag in the upper left corner. The package has the brand name 'NORDIC CATCH' printed near the bottom.
  • A raw cut of marbled Iberico ribs costilla photographed from above on a white marble surface. A small 'NORDIC CATCH' logo is printed above the product.
  • Grilled Iberico ribs served on a white platter labeled 'NORDIC CATCH' alongside a bowl of orange dipping sauce, a lemon wedge, and a charcoal grill in an outdoor patio setting.
  • A roasted rack of Iberico ribs with bones exposed, served in a brown ceramic dish with herbs and garlic, on a stone surface with a beige cloth napkin and blurred kitchen background. The dish is branded with the Nordic Catch logo.
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Loriente

Iberico Ribs (Costilla) (1.1lbs avg)

Iberico Ribs (Costilla) (1.1lbs avg)

$24.00
$24.00
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  • Sustainably raised in Southern Spain
  • High in Omega-9s and oleic acid (the same healthy fat in olive oil)
  • Choose your delivery date at checkout

Full product description

Iberico Ribs, also known as Costilla, bring the deep flavor and rich marbling of Spanish Iberico pork to one of the most satisfying cuts: pork ribs.

These premium Iberico pork ribs are naturally flavorful, juicy, and ideal for roasting, grilling, smoking, or slow cooking. Compared to standard pork ribs, Iberico Costilla offers a richer eating experience with more depth, better fat quality, and a more savory finish.

This is a great cut for customers who want ribs that feel special without needing heavy sauces or complicated prep. Season simply, cook gently, and let the quality of the Iberico pork do the work.

Why These Iberico Ribs Stand Above the Rest

Iberico pork is known for its marbling, tenderness, and deep flavor, and Costilla showcases those qualities in a familiar, crowd-pleasing format.

These ribs have the rich, savory profile people love about Iberico pork, but in a cut that works for grilling, smoking, roasting, or small-plate cooking. The fat renders beautifully during cooking, helping keep the meat juicy while building a flavorful exterior.

If standard pork ribs are all about sauce, Iberico ribs are more about the quality of the meat itself. A simple seasoning of salt, pepper, garlic, smoked paprika, or herbs is enough to create a premium rib experience.

Flavor & Texture

Iberico Ribs are rich, savory, juicy, and deeply pork-forward.

The texture is tender when cooked low and steady, with enough fat to keep the meat flavorful and moist. Compared to conventional pork ribs, Iberico Costilla has a more refined flavor, a cleaner richness, and a more memorable finish.

Expect ribs that are bold enough for barbecue-style cooking but elegant enough for Spanish-style small plates.

Sourcing & Handling

Product: Iberico Ribs / Costilla
Average Weight: 1.05 lb per pack
Packaging: Vacuum-packed
Product State: Frozen
Cut: Ribs / Costilla
Preparation: Raw; cook before serving

This product is vacuum-packed to preserve quality and may arrive fresh or frozen depending on fulfillment timing and inventory.

Keep refrigerated if using soon, or freeze upon arrival for longer storage. If frozen, thaw slowly in the refrigerator before cooking.

Preparation Tips

Iberico Ribs are best cooked gently until tender, then finished with higher heat for color and texture.

  1. Thaw fully in the refrigerator if frozen.
  2. Pat dry before seasoning.
  3. Season with salt, pepper, garlic, smoked paprika, herbs, or your preferred rib rub.
  4. Roast, smoke, or grill over indirect heat until tender.
  5. Finish over higher heat, under the broiler, or on the grill to build color.
  6. Rest briefly before slicing and serving.

Because Iberico pork is naturally rich, you do not need to overload these ribs with heavy sauce. A simple dry rub or light glaze works especially well.

Iberico Ribs vs. Standard Pork Ribs

Iberico Ribs / Costilla Standard Pork Ribs
Flavor Rich, savory, and deeply pork-forward Mild to moderately porky
Texture Juicy and tender when cooked slowly Varies by source and prep
Fat Quality Rich, flavorful Iberico fat More neutral pork fat
Cooking Style Roast, smoke, grill, braise Roast, smoke, grill, braise
Best For Premium ribs with minimal seasoning Sauce-heavy barbecue ribs
Eating Experience Elevated and flavorful Familiar and casual

Iberico Ribs vs. Iberico Pork Belly

Iberico Ribs / Costilla Iberico Pork Belly / Panceta
Cut Style Bone-in rib cut Rich belly cut
Flavor Meaty, savory, rib-style richness Buttery, fatty, deeply rich
Texture Tender meat around the bone Soft, fatty, crispable layers
Best Cooking Method Roast, smoke, grill, braise Roast, braise, crisp, smoke
Best Use Ribs, barbecue, small plates Pork belly slices, cubes, panceta-style prep
Eating Experience Meaty and satisfying More indulgent and fatty

Serving Ideas & Pairings

Serve Iberico Ribs as a premium rib plate, Spanish-style small plate, or shareable centerpiece.

They work especially well as:

  • Roasted Iberico ribs with flaky salt
  • Smoked Iberico Costilla with a light glaze
  • Grilled ribs with smoked paprika and garlic
  • Spanish-style ribs with romesco or aioli
  • Slow-roasted ribs with crispy potatoes
  • Costilla with rice, roasted peppers, or grilled vegetables
  • Tapas-style rib portions with lemon and herbs
  • Barbecue-style ribs with a lighter sauce

These ribs pair well with smoky, bright, and savory flavors. Think smoked paprika, garlic, rosemary, thyme, lemon, sherry vinegar, romesco, roasted peppers, grilled onions, crispy potatoes, and crusty bread.

FAQ's about this product

What are Iberico Ribs?

Iberico Ribs, also known as Costilla, are pork ribs from the Iberico pig. They are known for their rich flavor, natural marbling, and tender texture when cooked properly.

Is Costilla the same as ribs?

Yes. Costilla is the Spanish word for ribs. This product is Iberico pork ribs.

What do Iberico Ribs taste like?

Iberico Ribs taste rich, savory, and deeply pork-forward. They have more depth and a more premium flavor than standard pork ribs.

How do you cook Iberico Ribs?

Cook them gently with indirect heat by roasting, smoking, or grilling until tender, then finish with higher heat to build color and texture.

Can you grill Iberico Ribs?

Yes. Iberico Ribs are excellent on the grill. Use indirect heat first so the ribs can cook gently, then finish over higher heat for color and light crisping.

Can you smoke Iberico Ribs?

Yes. Iberico Costilla works very well in a smoker. A simple salt, pepper, garlic, and smoked paprika rub is a great starting point.

Are Iberico Ribs better with sauce or dry rub?

Both work, but Iberico Ribs do not need a heavy sauce. The pork is naturally rich and flavorful, so a simple dry rub or light glaze is often best.

How much does each pack weigh?

Each pack averages 1.05 lb, with a typical range of 1.00–1.10 lb.

Is this product raw or cooked?

This is a raw pork product and should be cooked before serving.

Can I freeze Iberico Ribs?

Yes. Keep them frozen for longer storage and thaw slowly in the refrigerator before cooking.

What is the best seasoning for Iberico Ribs?

Salt, pepper, garlic, smoked paprika, rosemary, thyme, lemon, sherry vinegar, and light barbecue rubs all pair well with Iberico ribs.

Are Iberico Ribs good for tapas?

Yes. Iberico Ribs can be cooked, sliced, and served as Spanish-style small plates with romesco, aioli, crusty bread, roasted peppers, or crispy potatoes.

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True Ibérico Pork from Spain

FAQ - Spanish Iberico Pork

What is Spanish Iberico pork?

Spanish Iberico pork comes from the Iberico pig, a heritage breed native to Spain and Portugal. It is known for rich marbling, deep flavor, and a more tender, luxurious eating experience than standard pork.

What makes Iberico pork different from regular pork?

Iberico pork has more natural marbling, richer fat, and a deeper savory flavor. Many cuts cook and eat more like steak than conventional pork, especially cuts like Secreto, Pluma, and Presa.

Why is Iberico pork so flavorful?

The flavor comes from the breed, the natural marbling, and the quality of the fat. Iberico pork has a richer, more savory profile than standard pork, with a clean finish and excellent texture when cooked properly.

What are the most popular Iberico pork cuts?

Some of the most popular Iberico pork cuts include Secreto, Pluma, Presa, Solomillo, Costilla, Panceta, Coppa, and Rack. Secreto is one of the best-known cuts because it is richly marbled, quick-cooking, and very flavorful.

What is the best Iberico pork cut to try first?

For a rich, steak-like experience, start with Iberico Secreto. For something meatier and more substantial, try Iberico Presa. For a leaner, tender option, choose Iberico Tenderloin / Solomillo.

How should I cook Iberico pork?

Most Iberico cuts are best cooked simply. For steak-style cuts like Secreto, Pluma, and Presa, use high heat in a grill, cast iron pan, or plancha. For richer cuts like belly or ribs, use slower cooking methods like roasting, smoking, or braising.

Does Iberico pork need a marinade?

Not usually. Iberico pork is naturally flavorful, so simple seasoning is often best. Salt, pepper, garlic, smoked paprika, rosemary, thyme, lemon, and sherry vinegar all pair well.

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