WE ARE STILL OPERATING HOME DELIVERIES!
We're currently experiencing extremely high demand, with a 1 to 2 day delay on delivery date. Please rest assured that we're doing everything we can to get your order to you as quickly as possible.

Total: £0.00

Home
Blog
Recipes
Barbecued Iberico Pork Ribs with Quince Glaze

Blog Menu

Product was successfully added to your shopping cart.

Barbecued Iberico Pork Ribs with Quince Glaze

2h 50 mins

6 people

Prep Time

10 mins

Cook Time

2h 40 mins

Total Time

2h 50 mins

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.

Ingredients
Method

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

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.

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

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.

Add To Basket

Artisan Quince Paste Small

£2.50
Iberico Pork Ribs 1.3kg

£13.95

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Ibérico Ham Croissants

6hrs 45mins

6 people

Bonito Tuna Balls in Tomato...

1hr 05 mins

4 people

Albondigas al Jerez

45 mins

6 people

Rabo de Toro

3hrs 20 mins

6 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Ibérico Ham Croissants
May 19, 2020
Bonito Tuna Balls in Tomato Sauce
May 10, 2020
Albondigas al Jerez
May 10, 2020

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!

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Barbecued Iberico Pork Ribs with Quince Glaze

Artisan Quince Paste Small