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

6 people
Easy

Prep time
10 mins

Cook time
2h 40 mins

Total time
2h 50 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

View Profile

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

Add ingredients to basket

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

Heat the oven to 130℃/266°F/gas mark ½.
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.
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.
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

Best Seller

Iberico Baby Back Ribs 1.1Kg

£21.50

306 Reviews

In Stock

Valliser Quince Paste 200g

£4.90

92 Reviews

In Stock

More Tapas Recipes

Do you want 10% OFF your first order?

*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!

Barbecued Iberico Pork Ribs with Quince Glaze

Ingredients

Introduction

Method

Shop Ingredients

Iberico Baby Back Ribs 1.1Kg

Valliser Quince Paste 200g

Similar recipes

Barbecued Galician Sirloin Steak with Chimichurri Sauce

Barbecued Piri Piri Prawns

Basque Txuleton Steak Recipe

Do you want 10% OFF your first order?