Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Spanish
    00:10:00
    02:40:00
    02:50:00
    iberico pork ribs, Iberico Rib Recipes Recipes, Spanish Meat Recipes, Tapas Recipes Barbecued Iberico Pork Ribs with Quince Glaze https://www.youtube.com/watch?v=RQWTG0Z4rq4 https://www.youtube.com/embed/RQWTG0Z4rq4?rel=0 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2017/07/barbecued_iberico_pork_ribs_with_quince_glaze-e1505549197673-1.jpg

    Barbecued Iberico Pork Ribs with Quince Glaze

    • Serves 6 people
    • Complexity Easy
    Prep
    Prep time
    10 mins
    Prep
    Cook time
    2h 40 mins
    Prep
    Total time
    2h 50 mins
    SHARE Facebook WhatsApp Copy

    Ingredients

    • 1.5kg Iberico Pork Ribs
    • 1 whole head of garlic, cut in half
    • 1 carrot, cut into pieces
    • 1 stick of celery, cut into pieces
    • A few fresh thyme sprigs
    • 5 cloves
    • 3 star anise
    • 4 bay leaves
    • For the quince glaze:
    • 200g quince paste
    • 50ml white wine vinegar

    Introduction

    Nothing beats some sticky barbecued ribs, especially if the coated in a delicious sweet and sour glaze. I first tried this dish at Ember Yard in London and instantly fell in love with it. Pork and quince work so well together and the caramelised flavour these barbecued ribs produce, you cannot get from a classic barbecue sauce. The secret to this dish is to slowly cook the ribs in a liquid spiced up with herbs and spices until the meat is tender and finishing them on a hot barbecue coated with the quince glaze.

    Method

    1. Heat the oven to 130℃/266°F/gas mark ½.
    2. Place the ribs in a deep ovenproof tray or dish and cover with cold water. Add the garlic, carrot, celery, thyme, cloves, anise and bay leaves, and cover with aluminium foil. Roast for two and a half hours, until the rib meat is very tender, but not falling from the bone. Check on the ribs two or three times during cooking, and skim off any scum that rises to the surface of the liquid in the tray. When the ribs are cooked, remove them from the oven and leave to cool down in the liquor.
    3. For the glaze, cut the quince paste into small pieces and place with the vinegar in a saucepan over a low heat. Melt the quince paste gently, stirring occasionally. You will end up with a think jam looking glaze. Place the cooked ribs on a tray and brush them all over with the glaze, saving some of the glaze for basting later.
    4. Heat your barbecue, and cook the ribs for three to four minutes on each side, until caramelised and hot. Brush the remaining quince glaze on the ribs. Season with sea salt and serve with your choice of salads and a cold beer.

    Shop Ingredients

    Iberico Baby Back Ribs 1.1Kg

    £21.50

    Valliser Quince Paste 200g

    £5.00

    Similar recipes

    Barbecued Galician Sirloin Steak with Chimichurri Sauce
    Barbecued Piri Piri Prawns
    Basque Txuleton Steak Recipe
    Basco 10

    Do you want 10% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



    Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update