How to recognise the result
A skewer slides through with little resistance and the glaze is sticky and caramelised.
Pork
Sticky Honey-Ginger Iberico Ribfingers
Prep Time / BBQ30m / 2h 15m
BBQ Temp110C / 200C
MethodDirect and Indirect
4
Boneless rib fingers with a caramelised honey-ginger glaze.
Amazing Iberico ribfingers with nutty fat and a sticky marinade. A street food snack that literally melts in your hands.
58 reviews
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Nutritional Values
980Calories
42gProtein
75gFat
45gCarbs
* Estimated values per person
Why this recipe works
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.
Heat setup
Direct & Indirect cooking at 110C / 200C controls browning and doneness.
Control point
A skewer slides through with little resistance and the glaze is sticky and caramelised.
Avoid this
Stay close during the direct finish because honey, syrup and sugar burn quickly.
Why Iberico?
Iberico pigs roam freely and feed on acorns (bellotas), creating amazing marbling. This fat renders at lower temperatures and delivers that unique, nutty flavor you won't find in 'regular' pork.
The 'Sticky' Science
The secret lies in the double glaze layer. By grilling at high heat (200C), the sugars in the honey and apple syrup caramelize instantly. This creates that irresistible 'tacky' exterior while keeping the meat juicy.
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How will you prepare it?
Mix all ingredients into a smooth mass.
Pour two-thirds over the ribfingers and marinate for at least 4 hours (preferably overnight) in the fridge. Save the rest of the marinade.
Prepare the BBQ for indirect grilling at 110C - 120C.
Add smoking wood once the temperature is stable.
Place the ribfingers indirectly on the grate.
Let them cook for 1.5 to 2 hours until they are reddish-brown and the fat starts to 'sweat'.
Reduce the remaining marinade in a skillet to a thick, syrupy glaze.
Brush the ribfingers generously with this.
Remove the plate setter and bring the BBQ to 180C - 200C direct heat.
Grill the ribfingers for about 15 minutes total.
Glaze them 2 more times during this final phase with the reduced glaze. Stay close; sugars caramelize quickly for that ultimate 'sticky' layer.
Serve on a wooden board with extra lime wedges and spring onion for the necessary crunch.
58 reviews
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Tested in practice
Grillmaster notes for Sticky Honey-Ginger Iberico Ribfingers
Common mistake
Stay close during the direct finish because honey, syrup and sugar burn quickly.
Serving suggestions
Serve as a snack with lime and spring onion, on flatbread or with fresh coleslaw.
Prepare ahead
Marinate overnight and reduce only the clean, separately reserved marinade.
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Understand the technique
Knowledge behind this recipe
How to light a kamado and control its temperature
Light a kamado calmly, approach the target temperature and keep it stable without overshooting.
Read guideHow to cook Iberico rib fingersLearn what rib fingers are and how low-and-slow cooking plus a hot finish makes them tender and sticky.
Read guideBBQ marinades, sauces and internal temperaturesMarinate safely, caramelise a glaze and use internal temperature for juicy, dependable BBQ results.
Read guidePractical answers
Frequently asked questions about Sticky Honey-Ginger Iberico Ribfingers
Why does this recipe work?
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.
Can I make Sticky Honey-Ginger Iberico Ribfingers without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for stovetop, oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Sticky Honey-Ginger Iberico Ribfingers?
Allow about 165 minutes in total. The listed BBQ temperature is 110C / 200C and the cooking method is Direct & Indirect. Always use the recipe steps to confirm doneness.
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