Pork Spareribs (Costilla)

Intensely flavorful bone-in cut that must be slow cooked until tender. They are larger than the baby backs but naturally smaller tan conventional pork ribs and bolder in flavor, nuttier and intensively juicy.


Our exquisite Iberico pork is directly sourced straight from La Alberca, a small village in the province of Salamanca, Spain, situated in the pristine Dehesa ecosystem bordering Portugal. Our pigs are Iberian, reared in green pastures and oak groves with pure soils free from synthetic fertilizers and pesticides. No antibiotics or growth promoting hormones are used and the Iberian pigs are free to roam the open space at all times.

Products Details

Serving Suggestions

  • Cover the ribs with aluminum foil. Bake them at a low temperature (140°F) for 12 hours.
  • Brush the barbecue sauce on the baked ribs and grill them for a few minutes until the sauce is caramelized.

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