Iberico Hot Honey Ribs | Own The Fire® Vault

A free recipe from The Own The Fire® Vault.

Iberico pork ribs are not a substitute for St. Louis or baby backs. They are their own animal. The fat marbles deeper, renders cleaner, and takes fire the way a great steak takes salt.

This recipe pairs them with Ceniza from Ember & Salt Co. — a live-fire composition built around smoked sea salt, Urfa biber, toasted coriander, and black lemon. Dark, earthy, umami-forward. Then finished with a hot honey lime butter wrap using Lady Bug Hot Honey that turns the foil into liquid gold you pour over the ribs at the table.

Inside this recipe:
- Full ingredient list with sourcing notes
- The two-hour bone-down, one-hour flip, one-hour wrap method
- Quebracho coal fire setup and management
- Hot Honey Lime table-side dipping glaze
- Chef's notes on cooking Iberico correctly

A three-way collaboration between Own The Fire®, Ember & Salt Co., and Lady Bug Hot Honey.

Cook time: 4 hours
Serves: 4
Fire: Live coal, quebracho

This recipe is a free release from the Member Vault — 80+ professional recipes across 8 categories, built by a chef with 20+ years behind the line. Get the full Vault for lifetime access.