Roasted and grilled pork ribs with quince glaze


Fresh Meat

  • 1.2kg rack of spare ribs, Ibérico or Gloucester Old Spot

Store Cupboard

  • 1 1/2 tbsp of coarse sea salt
  • 10 black peppercorns
  • 50g of dark brown sugar

Salad & Fresh Herbs

  • 3 bay leaves

Speciality Ingredients

  • 200g of membrillo quince paste


  • 50ml of white balsamic vinegar


  • 300ml of water