How to cook Iberico rib fingers
Learn what rib fingers are and how low-and-slow cooking plus a hot finish makes them tender and sticky.
Iberico rib fingers are strips of pork from between the ribs. Their marbling and connective tissue suit low-and-slow cooking followed by a short hot finish for caramelised glaze.
What are rib fingers?
They come from between the ribs and are often described as boneless ribs, although they are not simply deboned spare ribs.
Trimming
Remove tough membranes and loose pieces. Tenderness comes mainly from controlled cooking rather than marinade.
Low and slow
Cook indirectly around 110-120°C until fat renders and a skewer enters with little resistance.
Sticky finish
Reduce a clean glaze, brush it on late and turn frequently over direct heat.
Recipes that put this into practice
Sticky Honey-Ginger Iberico Ribfingers
Iberico rib fingers contain flavorful intramuscular fat and are cooked gently over indirect heat first. Honey, apple syrup, teriyaki and ginger then form a sticky glaze that caramelizes over high heat.
View recipe
Birria Tacos (BBQ Twist)
Chuck and veal shank are smoked first and then slowly braised in seasoned stock. Long cooking converts connective tissue into gelatin, producing shreddable beef and a rich consommé for dipping the tortillas.
View recipe
Tortilla Beef Kebabs
Thin layers of tortilla and seasoned ground beef are stacked tightly and grilled as skewers. The tortilla crisps at the edges while the beef stays juicy, finished with sweet-spicy Cowboy Candy Butter.
View recipeFAQ
Are they spare ribs?
Not exactly, though the flavour and location explain the boneless-ribs nickname.
Which internal temperature?
Probe tenderness matters more than a single number.
Can I use an oven?
Yes, cook low first and finish hot.