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
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