Iberico Pork Boneless Spare Ribs:
Boneless spare ribs are a familiar cut and a favorite of many. Called lagrimas in Spain, these strips of meat are cut from between the ribs, and the ribs are the most intensely marbled part of this lavishly marbled breed of pork, so just imagine how good these morsels of meat taste. Given the relatively moderate price per pound of Iberico pork boneless spare ribs, compared with higher end cuts like Iberico presa or Iberico lomo, you can enhance your menu with prestige Iberico pork meat without causing sticker shock.
As a foodservice supplier of wholesale meat for restaurants, we are unique in hiring professional chefs to test our products and the claims we make. Based on our test kitchen experiments, we recommend a three-step cooking process for boneless Iberico pork spare ribs.
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If you have the time and equipment, marinating or smoking the meat gives it an extra dimension of flavor.
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Braising or sous vide cooking breaks down all that connective tissue in boneless spare ribs for supreme tenderness.
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A quick sauté, sear, or dip in the deep fryer just before serving gives these boneless spare ribs a crisp exterior.
Chefs, you can really have some fun brainstorming things to do with these boneless Iberico pork spare ribs for restaurants. In our test kitchen trial, we used these boneless Iberico pork spare ribs in a Chinese-inspired char siu pork, topped a Korean bibimbap-style rice bowl with deep-fried lagrimas, and riffed on the famous McRib sandwich.
IBERICO PORK BONELESS
“CHAR SIU” SPARE RIBS
For our take on char siu we marinated the boneless spare ribs in hoisin, soy sauce, ginger, and garlic to drive those flavors deep into the meat. A flour dredge before they hit the deep dryer created a crunchy jacket. We plated it with blistered shishitos, charred scallion, pickled Asian pear, and a honey mustard dipping sauce.
IBERICO PORK BONELESS
SPARE RIB “BIBIMBAP”
For the bibimpap, we used kimchi fried rice as the base and braised the boneless spare ribs (lagrimas) before deep frying it. Blistered bok choy and a sunny side up egg completes the set, but the melt-in-your-mouth pork is the runaway star of the dish.
IBERICO PORK “McRIB”
SANDWICH
Pickled fennel, cornichons and frisee are never going to turn up at a McDonald’s, but that’s what we piled on our “McRib” sandwich. We braised the boneless spare ribs in fruit juices, smoked it, then deep-fried it. Add your favorite BBQ sauce and a quality bun, and you’ve got yourself a McWinner of a dinner.
Let your imagination run loose with Iberico pork boneless spare ribs (lagrimas). You can’t go wrong when the meat is this good.
Our wholesale Iberico pork is 75-100% Iberico genetics. Pasture raised free range on Spanish dehesas, Iberico pigs fatten naturally on a diet of grain, corn, wheat, grass, and forage, with no growth hormones or subtherapeutic antibiotics ever used.
Marx Foodservice is a wholesale meat distributor with more than 20 years of experience. As a restaurant supplier and foodservice distributor, we specialize in the finest meat and seafood for chefs raised or wild caught with the highest standards of animal welfare and the least environmental impact possible. In addition to Iberico pork from Spain, we offer other heritage pork for restaurants, including Kurobuta (Berkshire) pork and Red Duroc pork. Marx Foodservice is also your source for authentic wholesale suckling pig, cochinillo de Segovia, from Spain’s largest producer, and truly wild wholesale Wild Boar, trapped in the Texas Hill Country. We deliver by van to New York, New Jersey, Pennsylvania and Washington restaurants and nationwide via FedEx.