Best for: Sunday family dinners or impressing guests.
Ingredients
2 packs (200g x 2) Lily’s Homemade Iberico Spareribs
3 tbsp Olive oil
4 cloves Garlic, smashed
Fresh Rosemary and Thyme
Salt and Cracked Black Pepper
Instructions
Marinate: Rub the ribs with salt, pepper, garlic, and herbs.
Slow Cook: Wrap the ribs in foil and bake at 150°C for 2.5 hours. The Iberico fat will melt into the meat, creating a "Wagyu-like" tenderness.
Finish: Open the foil, turn the oven to grill/broil, and cook for 5-8 minutes until the edges are charred and caramelized.
Rest: Let the meat rest for 10 minutes before slicing.
