Roasted and grilled pork ribs with quince glaze

Roasted and grilled pork ribs with quince glaze

Grill Smoke BBQ
Kris Kirkham

Writing a barbecue book, I just had to include some ribs. These have been on the menu at Ember Yard since we opened, and will probably never come off. We use ibérico pork and if you can source this online or at a specialist butcher, then I highly recommend it. Membrillo (quince cheese, paste or jelly) is a classic Spanish condiment to accompany cheese. It is made by cooking quinces, long and slow, to a puree, then set with natural pectin from the fruit. 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, and it’s easy too!


Quantity Ingredient
1 x 1.2kg rack of iberico or gloucester old spot pork ribs
1 1/2 tablespoons coarse sea salt
10 black peppercorns
3 bay leaves

For the quince glaze

Quantity Ingredient
200g quince paste
50ml white balsamic vinegar
50g dark brown sugar


  1. Preheat the oven to 180°C.
  2. Place the rib racks 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 1½ hours, or until the ribs are very soft and tender – you should be able to pull out a bone quite easily. Remove the ribs from the tin and leave to cool for an hour or so to firm up.
  3. Meanwhile, make the quince glaze. Place all the ingredients in a medium saucepan with 300ml of water and stir over a low heat on the stovetop until the quince paste has completely melted.
  4. Light the barbecue and set for direct/indirect cooking. Place the lump of wood onto the ashen charcoal to start smoking.
  5. 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.
  6. I like to serve these ribs with extra warm glaze on the side for dipping, and perhaps a Seasonal salad of heritage carrots and Patatas aliñadas.


  • You’ll also need a lump of oak or beech hardwood.
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