Killer Pork Barbecue: Iberico Ribs, “Beam’s Beans”, Creamy Potato Salad!


So first things first. I like to say, if you start off with a beautiful ingredient then you will get the beautiful results.

Black Iberian Pig
Black Iberian Pig

Iberico Pork comes from Iberian pigs native to Spain, and Portugal. Iberian pigs are one of the oldest domestic breeds, and the fact that in their long lineage they interbred with boars attributed to a very large body size. The unique flavor and the extensive marbling of the meat comes from their diet consisting almost entirely of acorns, which they forage many acres for. This exercise attributes to a more lean and muscular pig than most. Iberico Jamon, or the Secreto, are probably the two most well known cuts. They are a cured and very popular as tapas in Spain.

For dinner my friends and I would be having 6 hour baked Iberico Pork Ribs, Baked Beans, and Potato Salad. Classic Barbecue spread. People seem quite fond of *ribbing* me about my last name, Beam. My friends seem to have taken a liking to calling my baked beans, “Beam’s beans”.


“Beam’s Beans” Recipe:


  • Bacon – 6 or more slices
  • Brown Sugar – 1 Cup
  • Vinegar – 1/2 Cup
  • Tomato Paste – 6 oz.
  • Great northern beans
  • 2 Onions
  • 1 Head of Garlic

This is somewhat of a secret recipe but I’ll give you enough details to get you started in the right direction. After soaking your beans overnight in cold water(or after being lazy and buying canned beans) wash and drain them. If you are new to dried beans try them out. Check out this link first though : Learn to cook beans.


  1. Take six slices of bacon and cut into bite-size pieces.
  2. Place the bacon into a hot medium sized sauce pan with a little olive oil inside. Fry the bacon until it’s about two thirds of the way done.
  3. Add two large medium diced onion. Let this cook and caramelize.
  4. Once things start getting sticky on the bottom add your vinegar to deglaze.
  5. Let the water steam off of the vinegar, then add your tomato paste, brown sugar (honey is a great substitute).
  6. After the sugar has melted transfer into a casserole dish cover the top with thinly sliced fresh garlic and a generous sprinkling of brown sugar.
  7. Place this in the same oven with your pork and cook as long as you want.

~Not to gloat but even with all the delicious food I think these were the star of the show. Crazy, I know.

Creamy Potato Salad


Creamy Potato Salad Recipe:


  • Potatoes
  • Onion
  • Celery
  • Parsley
  • Butter
  • Cream
  • Boiled Egg
  • Beaten egg
  • Sugar
  • Salt
  • Cornstarch
  • Vinegar
  • Yellow mustard


  1. This makes a big bowl of potato salad, enough for a potluck. Wash, then boil your potatoes for 20 minutes.
  2. Finely dice the onion, celery, and parsley.
  3. In a separate sauce pan combine the two beaten eggs, salt,  sugar, vinegar, mustard, and the cornstarch. Over gentle heat warm this, stirring constantly. When it thickens, add the butter and let it melt. Remove it from the heat and add the cream again stirring constantly. Let this reach room temperature, then place it in the refrigerator to cool.
  4. By now you’re potatoes should be done. Don’t over boil them, you don’t want mashed potatoes. Rinse them with cold water and then remove the skins. Dice them into bite-size cubes and toss gently with the onion parsley and celery blend. Remove the cooled mustard cream sauce from the refrigerator and fold into the potatoes. Refrigerate and the next day you will have the best creamy potato salad ever. (And no mayo in sight!)
Official side-kicks

sexy rib

Oven Baked BBQ Ribs Recipe:


  1. Preheat oven to 255 fahrenheit and prepare to bake for 4-6 hours (slow and low)
  2. Wash the ribs to get rid of any bones shards.
  3. Pat dry with a paper towel and place in the disposable aluminum casserole tray.
  4. It’s up to you but I highly suggest you do this: There is a layer of thick skin on the bone side of the ribs that you will need to remove if you want the rub spices to penetrate both sides of the meat. Use a butter knife to get under the slippery skin. Working your fingers under it gently pull it back.
  5. Slather the slabs with extra-virgin olive oil.
  6. Next use at least 1 tablespoon of clean slate barbecue rub per pound of meat. (Remember at least half the weight of your ribs are bone, so for example 5 pounds of ribs 2 1/2 tablespoons of rub.) *If you use disposable gloves the spices will stick to the meat and not your hands. Generously cover all areas of the slabs I actually used close to 2 tablespoons per pound.
  7. Arrange the ribs bone side up and position them so they aren’t laying on top of one another.
  8. Place them in the 225°F oven and check them at about the two hour mark. If they seem dry, baste with the rendered fat in the bottom of your dish. If a certain area seems to be cooking faster than the other rotate your pan to encourage even cooking. I would recommend cooking them for “at least” four hours at this low of a temperature. Mine went for six.


One of the last survivors of the meal.
Two whole racks.
The perfect rib, not too soggy. It still clings to the bone without dissolving into mush like a restaurant rib.
This this bark comes from a great layer of rub. You destroy this by adding to much sauce to the cooking process. Sauce on the plate.
No words.
I was actually full after two ribs, but I then went on to eat four..? I can’t even remember.
God, I want ribs again..
The beans, potato salad, and BBQ sauce were amazing too don’t forget!
Clean Slate BBQ Sauce and Rub are really what takes this way beyond extraordinary. Both are on the blog..and I sell them 🙂


Roll credits on another epic meal.

Please do yourselves a major favor and make these recipes.

I am currently offering several of my Clean Slate Classic Recipes for sale for your events and dinners. Things like Jambalaya, Pulled Pork Sandwiches, and these Ribs are being offer, cooked by me. I also offer products I have yet to blog about, so if  you have any inquiries please let me know! (Shrimp Scampi Pasta, Beef Sloppy Tachos). In the near future I will also be offering two handmade classic Cajun sausages.

As usual I want to thank all my readers for taking the time to check out my blog. If there’s something you see here you like, then feel free to leave a comment below. Also, if you have a recipe on your mind that you would like to see my version of, then I would love to hear it. You can also message me on the Clean Slate Facebook page:



I did not take the picture of the Iberian Pig, all credit goes to:

“BlackPig004” by Xyzt1234 – Own work. Licensed under Public domain via Wikimedia Commons –


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