Texas Iberico® spare ribs are so meaty and flavorful, we can't wait for you to try them hot off the grill. They come from Spanish Iberico pigs that live on a small ranch in Texas. There they live their whole lives outside, munching on grasses, acorns, mesquite beans and prickly pear fruit. Not only is this a great way to raise pigs, this lifestyle adds a deep flavor and beneficial fats which make the ribs so delicious. 

Spare ribs are bigger and meatier than baby backs. Because of their size, they take a little longer to cook, but it's worth it. Follow your favorite spare rib recipe and get ready for the best ribs you've ever eaten.

Our 100% Iberico breed pigs are raised on the Trails End Ranch, deep in the Hill Country of Texas. Rancher Ashly Martin personally takes care of the small herd of noble Spanish pigs, making sure they are fat and happy. Their wild forage includes acorns, grass, herbs, sweet mesquite beans, prickly pear fruit and any other wild delicacies they can find. This uniquely Texan diet is the secret to the deep flavor of the pork. 

Several years ago, a group of purebred Iberico pigs arrived from Spain and was released on the Trails End Ranch. The 1,500-acre ranch is a similar environment to the 'dehesa' rangeland of western Spain, and the pigs adapted quickly. Texas live oaks are much like the oaks on the Spanish ‘dehesa’, full of sweet acorns. The Iberico pigs love feasting on these rich nuts, along with mesquite beans and prickly pear fruit. This incredible wild diet is full of nutrition and antioxidants that add a complex flavor to the pork.

All the Texas Iberico® pigs live outside their entire lives on one ranch, wandering the pasture together with over an acre of rangeland per animal. The pork is certified Animal Welfare Approved by the AGW organization, acknowledged by Consumer Reports as the only “highly meaningful” food label for farm animal welfare.

Your spare ribs will arrive frozen, packed in dry ice. Thaw before cooking. The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.