Sticky Honey-Ginger Iberico Ribfingers
Amazing Iberico ribfingers with nutty fat and a sticky marinade. A street food snack that literally melts in your hands.
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 (200°C), the sugars in the honey and apple syrup caramelize instantly. This creates that irresistible 'tacky' exterior while keeping the meat juicy.
The Battle Plan
You can check off the steps you have completed.
The Marinade Session
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.
BBQ Setup
Prepare the BBQ for indirect grilling at 110°C - 120°C.
Add smoking wood once the temperature is stable.
Low & Slow Cooking
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'.
The Glaze Phase
Reduce the remaining marinade in a skillet to a thick, syrupy glaze.
Brush the ribfingers generously with this.
The Sticky Finish & Double Glaze
Remove the plate setter and bring the BBQ to 180°C - 200°C 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.
Grillmaster's Tip
Serve on a wooden board with extra lime wedges and spring onion for the necessary crunch.
Ready for Service
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