adm Posted March 29, 2021 Share Posted March 29, 2021 Here's some super tasty pork ribs from last week. These are from the black pigs from the Spanish Iberian Peninsula. They roam wild on the hills and in the woods and eat a diet of acorns, mushrooms and whatever they forage for. This makes them really intense in flavour! This was a bit of a cheat cook as I was following a Spanish recipe, so braised them with garlic, carrot, celery, thyme, bay leaves, star anise and cloves and then only finished them on the Kamado with a quince glaze. Served with Patatas Aioli and asparagus. They were good..... lnarngr, GrillnBrew, TKOBBQ and 5 others 8 Quote Link to comment Share on other sites More sharing options...
GrillnBrew Posted March 29, 2021 Share Posted March 29, 2021 I've had Iberico ham, I can only imagine how good the ribs are! Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted April 4, 2021 Share Posted April 4, 2021 Those look tasty, I imagine the seasonings you used only enhanced them. Quote Link to comment Share on other sites More sharing options...
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