Roasted and grilled pork ribs with quince glaze

4
2 hours 30 minutes

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