Roasted and grilled pork ribs with quince glaze

Serves 4 Starters and mains

Bbq Rib



  • 1.2kg rack of Ibérico or Gloucester old spot pork ribs
  • 11⁄2tbsp coarse sea salt
  • 10 black peppercorns
  • 3 bay leaves

For the quince glaze

  • 200g membrillo
  • 50ml white balsamic vinegar
  • 50g dark brown sugar

lump of oak or beech hardwood


    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.

    Recipes and Photographs taken from Grill Smoke BBQ by Ben Tish. Photography by Kris Kirkham. (Quadrille, £25).
    Bbq Rib
    Recipes and Photographs taken from Grill Smoke BBQ by Ben Tish. Photography by Kris Kirkham. (Quadrille, £25).


    Get Premium access to all the latest content online

    Subscribe and view full print editions online... Subscribe