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Roasted and grilled pork ribs with quince glaze

by Ben Tish
Roasted and grilled pork ribs with quince glaze

Roasted and grilled pork ribs with quince glaze

  • Main
  • easy
  • 4
  • 2 hours 30 minutes, plus 1 hour resting and time to heat the barbecue

PT2H30M

PT1H

Why not try?

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.

Ingredients

Metric

Imperial

1
Preheat the oven to 180°C/gas mark 4
2
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
3
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
4
Light the barbecue and set for direct/indirect cooking. Place the lump of wood onto the ashen charcoal to start smoking
5
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
6
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

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

 

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