Roasted and grilled pork ribs with quince glaze

Name: Roasted and grilled pork ribs with quince glaze
Total time: 2 h 30 min
Ingredients: 1.2kg rack of spare ribs, Ibérico or Gloucester Old Spot; 1 1/2 tbsp of coarse sea salt; 10 black peppercorns; 3 bay leaves; 200g of membrillo quince paste; 50ml of white balsamic vinegar; 50g of dark brown sugar; 300ml of water

by Ben Tish

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Main
easy
4
2 hours 30 minutes

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What barbecue would be complete without a sumptuous rack of pork ribs to tuck into? Ben Tish's glorious barbecue ribs recipe uses Ibérico pork, a much-lauded variety of speciality pork from Spain, which are coated in a sticky quince glaze. Serve with roast potatoes or a colourful salad for a fantastic barbecue centrepiece.

First published in 2016

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These have been on the menu at Ember Yard since we opened, and will probably never come off.  We use Ibérico pork and if you can source this online or at a specialist butcher, then I highly recommend it. Membrillo (quince cheese, paste or jelly) is a classic Spanish condiment to accompany cheese. It is made by cooking quinces, long and slow, to a purée, then set with natural pectin from the fruit. It’s available at Spanish food suppliers or good supermarkets. Melting it down to a thick syrup and adding vinegar for acidity makes a brilliant rib glaze, and it’s easy too!

To give the ribs the perfect smoky flavour you'll also need a lump of oak or beech hardwood for the barbecue.

Recipes extracted from Grill Smoke BBQ by Ben Tish (Quadrille £25) Photography: Kris Kirkham

Ingredients

Metric

Imperial

Barbecue pork ribs

1.2kg rack of spare ribs, Ibérico or Gloucester Old Spot
1 1/2 tbsp of coarse sea salt
10 black peppercorns
3 bay leaves

Quince glaze

200g of membrillo quince paste
50ml of white balsamic vinegar
50g of dark brown sugar
300ml of water

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Method

Preheat the oven to 180°C/gas mark 4

Place the rib racks in a large roasting tin and pour in 3 litres of water, then add the salt, peppercorns and bay leaves. Cover the tin with foil, transfer to the oven and cook for about 11⁄2 hours, or until the ribs are very soft and tender – you should be able to pull out a bone quite easily. Remove the ribs from the tin and leave to cool for an hour or so to firm up

Meanwhile, make the quince glaze. Place all the ingredients in a medium saucepan and stir over low heat on the hob until the quince paste has completely melted

Light the barbecue and set for direct/indirect cooking. Place the lump of wood onto the ashen charcoal to start smoking

Brush the ribs with the glaze, then place on the grill in the direct heat zone. Cook for 2 minutes on each side before moving them to the indirect heat zone and basting with the glaze

Close the lid of the barbecue and continue to cook the ribs, turning and basting them every 3 minutes or so, until they are beautifully glazed and lightly charred with a good crust. Serve with a hearty salad and some extra warm glaze on the side

First published in 2016

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Ben Tish

Ben Tish is the chef-director of The Stafford London. His latest book, Moorish, celebrates the flavours of Sicily and other parts of the Mediterranean.

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