Iberian ribs with barbecue sauce
Roast the ribs in the gas or gas oven 20 minutes at 180ºC, flip and dump excess fat, leave others 10 minutes at 140ºC, sauce with the barbecue made by ourselves, keep in the oven until the sauce is caramelized, others 5-10 minutes.
Barbecue: cold put the same amount of Ketchup and Coca-Cola, 80gr of sugar and a little bit of oregano, beat with rods and voila
This recipe is made with the ribs already cut and cleaned so that they can easily be defatted. They are served directly from Scorching already clean to be able to cook and not suffer that loss in weight.
Scorching Iberian pigs are crossed between Iberian and Duroc and therefore have a very good infiltration and a little more meat than those of pure Iberian. This makes this product a delicacy for lovers of this recipe..
Iberian fat, as we know, are polyunsaturated or unsaturated fats in a 75% and in the analyzes of the Iberico de Abrasador they obtain up to 51% oleic, so it has a high contribution of heart-healthy fatty acids, high in Omega 3.
This dish is ideal to be able to taste two or three per person as an aperitif., but we do not recommend it to be a single individual dish as a main course, due to its high fat content.