5th generation jamoneros, perfecting the process from source to plate

  • Ibérico St. Louis Style Rib Rack (Costilla Ibérica) (1.75 LB avg) - Nordic Catch
  • Ibérico St. Louis Style Rib Rack (Costilla Ibérica) (1.75 LB avg) - Nordic Catch
1 2

Montaraz

Ibérico St. Louis Style Rib Rack (Costilla Ibérica) (1.75 LB avg)

Ibérico St. Louis Style Rib Rack (Costilla Ibérica) (1.75 LB avg)

Premium Ibérico St. Louis style ribs (costilla Ibérica) with rich marbling, deep flavor, and tender texture. A refined take on classic pork ribs—ideal for slow roasting, grilling, or smoking.
$38.00
$38.00
Sale Sold out
Shipping calculated at checkout.
  • Over 130 years of expertise in raising the best Iberico on the planet
  • Pasture raised in The Dehesa of Extremadura, Spain
  • 100% natural, additives free, high in oleic acid

What Are Ibérico Ribs?

Costilla Ibérica refers to ribs from the Ibérico pig, cut in the familiar St. Louis style.

Compared to standard pork ribs, they offer:

  • more intramuscular fat
  • deeper, more complex flavor
  • more tender, juicy meat
  • better rendering during cooking

It’s a classic cut, elevated.

Why Ibérico Pork?

Ibérico pork is known for its unique genetics and traditional raising methods.

In rib cuts, that translates to:

  • richer flavor throughout the meat
  • fat that renders smoothly
  • more tender texture
  • a cleaner, less heavy finish

This is what sets Ibérico apart from conventional pork.

Montaraz Quality

Montaraz is a true source-to-plate producer, with over five generations of experience raising Ibérico pigs in Spain.

Unlike many brands that source from multiple farms, Montaraz controls the full process—from raising the animals to final production. This ensures:

  • consistent marbling and quality
  • full traceability
  • traditional methods preserved over generations
  • a more refined, reliable product

This level of control is rare among Ibérico producers.

Flavor & Texture

Ibérico ribs deliver a more balanced, refined experience than traditional ribs.

Expect:

  • deep, savory flavor with subtle nuttiness
  • tender meat that pulls cleanly from the bone
  • rich fat that renders smoothly
  • juicy, satisfying bite

They’re flavorful enough to stand on their own without heavy sauces.

How to Cook

Ibérico ribs shine with slower cooking methods.

Slow Roasted (Recommended)

  • Cook low and slow until tender
  • Finish at higher heat for caramelization

Grilled or Smoked

  • Cook over indirect heat
  • Finish over direct heat for a crisp exterior

Oven Finished

  • Roast gently, then broil briefly to finish

Keep seasoning simple to highlight the natural flavor.

Ideal For

  • weekend grilling
  • slow-cooked rib dishes
  • barbecue-style meals
  • entertaining and gatherings

A familiar format with a noticeably higher-quality result.

A Natural Fit with Nordic Catch

Nordic Catch offers premium meats to complement its seafood selection.

These ribs pair well with:

  • grilled seafood
  • simple vegetable sides
  • surf & turf meals

Product Details

Product: Ibérico St. Louis Style Ribs (Costilla Ibérica)
Brand: Montaraz
Origin: Spain
Cut: St. Louis ribs
Condition: Frozen
Packaging: Vacuum sealed

Why Buy from Nordic Catch

Nordic Catch focuses on sourcing exceptional ingredients across seafood and premium meats.

We prioritize:

  • quality and consistency
  • proper handling
  • products that perform at a high level

Perfect Pairings

🍷 Wine Pairings:

Bold Spanish Reds:

Rioja Reserva or Gran Reserva: The deep tannins and dark fruit notes complement the rich, fatty flavor of the ribs.

Ribera del Duero: Its full-bodied, robust character stands up to the savory richness of the pork.

Garnacha (Grenache): A fruity, slightly spicy profile that enhances the pork’s natural sweetness.

Sparkling Option:

Cava Brut: A refreshing, palate-cleansing sparkling wine that contrasts the rich, buttery texture.

🧀 Cheese Pairings:

Aged Manchego: Nutty, slightly sharp flavor that balances the savory, fatty pork.

Idiazabal (Smoked Sheep’s Cheese): A subtle smoky note that complements the caramelized exterior of the ribs.

Cabrales (Blue Cheese): For a bold contrast, the tangy, creamy flavor enhances the savory meat.

🍴 Condiment Pairings:

Smoky Barbecue Sauce: Adds a sweet, tangy, and smoky glaze that highlights the caramelized edges.

Chimichurri: A fresh, zesty blend of herbs, garlic, and olive oil that cuts through the richness of the ribs.

Spicy Chili Glaze: A perfect balance of heat and sweetness to complement the savory pork.

Fig Jam or Quince Paste: A sweet, fruity contrast to the fatty, nutty flavor of the Iberico pork.

🍽️ Side Dish Pairings:

Roasted Garlic Mashed Potatoes: Creamy, buttery texture that perfectly complements the rich, juicy pork.

Grilled Asparagus or Roasted Root Vegetables: Earthy flavors that balance the pork’s savory profile.

Wild Mushroom Risotto: An umami-rich side that enhances the pork’s depth of flavor.

Honey-Glazed Carrots: A touch of sweetness that contrasts with the nutty, savory pork.

Charred Sweet Corn: Smoky, slightly sweet corn pairs beautifully with the ribs' rich flavor.

🌿 Finishing Touches:

Fleur de Sel or Maldon Sea Salt: A light sprinkle enhances the pork’s natural flavors.

Fresh Herbs (Rosemary, Thyme, Sage): Add an aromatic touch for a refined finish.

Aged Balsamic Vinegar: A drizzle provides a sweet, tangy contrast to the savory ribs.

Premium Olive Oil: A final drizzle adds a silky, luxurious texture.

Portion per pack

1.75LB average per pack, but can vary about 0.3LBS up or down!

All cuts are unique and cut by hand. We price our products by the average weight of all packs combined.

Source

Product of Extremadura - Spain
Iberico pigs raised in The Dehesa, a place of enormous ecological value and a model of coexistence between man and land, the dehesa is a natural ecosystem of oaks and cork oaks unparalleled in the world. A landscape that only free-range Iberian pigs enjoy every day.

Preparation tips

Each cut of Montaraz Ibérico meat will have some excess fat, this is where much of the rich flavor is held and commonly left on Iberico pork. You should cook on high heat, with the fat side down to render the fat and give you a crispy, juicy bite.

If you find that there is too much fat, you can trim it down and use the fat as cooking oil, your base to a sauce, or infuse it with herbs and use as a finishing oil.

Ibérico fat is high in healthy monounsaturated fats, similar to olive oil!

View full details

Shop More Collections