Grilled Spanish Iberico Pork Ribs with Smoky Glaze

Introduction

Grilling Iberico pork ribs over a wood fire brings out a rich, smoky flavor with a beautifully caramelized glaze. These ribs, seared at 1,000°F on the Arteflame grill for a perfect crust, then slow-finished on the flat cooktop, are incredibly juicy and tender. The cooking process locks in the flavors, making every bite unforgettable. Whether you're hosting a summer cookout or looking for the best way to enjoy premium ribs, this Spanish-inspired recipe delivers restaurant-quality results at home.

Ingredients

• 1 rack of Iberico pork ribs
• 2 tbsp unsalted butter
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1/2 cup BBQ sauce (preferably Spanish-style with smoked peppers)
• 1 tbsp apple cider vinegar
• 1 tbsp honey

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light them.
3. Allow the fire to burn for about 20 minutes until the cooktop is hot and evenly heated.

Step 2: Prepare the ribs

1. Pat the Iberico ribs dry with paper towels.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar.
3. Rub the spice mixture generously over both sides of the ribs.

Step 3: Sear the ribs

1. Place the ribs on the center grill grate over 1,000°F heat.
2. Sear each side for about 2 minutes until a deep golden crust forms.

Step 4: Cook to perfection

1. Move the ribs to the flat cooktop griddle, closer to the center for higher heat.
2. Melt butter on the cooktop and brush it over the ribs as they cook.
3. Cook the ribs slowly, flipping occasionally, until they reach an internal temperature of 190°F.
4. Remove the ribs from the grill when they reach 175°F as they will continue cooking off the heat.

Step 5: Apply the glaze

1. In a bowl, mix BBQ sauce, apple cider vinegar, and honey.
2. Brush the glaze over the ribs during the last 5 minutes of cooking.

Tips

• Always let the ribs rest for at least 10 minutes before slicing to allow juices to redistribute.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• If preferred, grill some vegetables like bell peppers, zucchini, or onions on the flat cooktop while the ribs cook.

Variations

1. Spicy Spanish Ribs: Add cayenne pepper and a splash of hot sauce to the glaze for extra heat.
2. Garlic Herb Ribs: Add fresh minced garlic and chopped rosemary to the butter while brushing the ribs.
3. Citrus Glazed Ribs: Incorporate orange zest and juice into the glaze for a bright, tangy flavor.
4. Maple Smoked Ribs: Replace honey with maple syrup for a deeper smoky sweetness.
5. Sherry Glazed Ribs: Add a splash of Spanish sherry vinegar to the BBQ sauce for a deeper complexity.

Conclusion

These Iberico pork ribs grilled on the Arteflame bring out incredible flavors with a perfectly juicy bite. Searing at high heat and finishing on the flat cooktop locks in the best texture and taste. Whether you're enjoying them as they are or trying one of the flavorful variations, this recipe is perfect for any grilling enthusiast.

Best pairings

• Grilled vegetables (peppers, zucchini, eggplant)
• Patatas bravas (Spanish crispy potatoes with spicy tomato sauce)
• A bold Spanish red wine like Rioja
• Charred red cabbage slaw
• Crusty grilled bread with garlic butter