Roasted and grilled pork ribs with quince glaze
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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.
Ingredients
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
Method
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
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Roasted and grilled pork ribs with quince glaze
