ROASTED AND GRILLED PORK RIBS WITH QUINCE GLAZE

Serves: 4

2 3/4 lb (1.2 kg) rack of pork ribs (preferably Ibérico or Gloucester Old Spot)

1 1/2 tbsp (22 mL) coarse sea salt

10 black peppercorns

3 bay leaves

A lump of oak or beech hardwood

For the quince glaze:

2/3 cup (200 g) quince paste (membrillo; see note)

3 1/2 tbsp (50 mL) white balsamic vinegar

1/4 cup (50 g) dark brown sugar

1. Preheat the oven to 350 F (180 C).

2. Place the rib racks in a large roasting pan and pour in 3 litres (12 cups) of water, then add the salt, peppercorns and bay leaves. Cover the pan with foil, transfer to the oven and cook for about 1 1/2 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 pan and leave to cool for an hour or so to firm up.

3. Meanwhile, make the glaze. Place all the ingredients in a medium saucepan with

1 1/4 cups (300 mL) of water and stir over low heat on the stovetop until the quince paste has completely melted.

4. Light the barbecue and set for direct-indirect cooking. Place the wood onto the ashen charcoal to start smoking (if cooking on a gas grill, consider using a smoker box).

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.

6. 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.

Note: Membrillo (quince paste, cheese or jelly) is a classic Spanish condiment to accompany cheese. It’s available at Spanish food suppliers, good supermarkets and cheese shops.