Roasted and grilled pork ribs with quince glaze

Serves 4 Starters and mains

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Method

Membrillo (quince cheese, paste or jelly) is a classic Spanish condiment to accompany cheese. 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.

Preheat the oven to 180C/350F/ Gas 4. Place the rib rack 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 easily. Remove the ribs from the tin and leave to cool for an hour or so to firm up.

Meanwhile, make the quince glaze. Place all the ingredients in a medium saucepan with 300ml of water and stir over low heat until the quince paste has melted.

Light the barbecue and set for direct/indirect cooking. Place the lump of wood on to the ashen charcoal to start smoking.

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. 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 the ribs with warm glaze on the side for dipping.