This is my take on that barbecue classic, glazed ribs. Quince membrillo makes a fantastic glaze and works well for this Spanish-style spin. Ibérico pork is a deep and complex meat, and it's well worth trying to source some. Failing that, other top-quality rare-breed pork will suffice. At Ember Yard, we serve this on a simple celeriac puree, which complements the glaze beautifully.
(Serves six)
1.5kg Ibérico pork middle ribs (or free-range pork ribs with good fat content)
150g sea salt
½ whole head of garlic
A few fresh thyme sprigs
5 cloves
3 star anise
4 bay leaves
200g quince membrillo
50ml muscatel vinegar
Salt and pepper
Wash the ribs under cold running water and cut into pieces of three to four ribs each. Place on a tray, cover completely with the sea salt and put in the fridge for an hour and a half. Take the ribs from the tray, and wash off the salt under cold running water for 15-20 minutes, to desalinate.
Heat the oven to 130C/260F/gas mark ½. Put the ribs in a deep ovenproof tray or pan, and pour over cold water to cover. Add the garlic, thyme, cloves, anise and bay leaves, and cover with aluminium foil. Roast for two to two and a half hours, until the rib meat is very tender, but not falling from the bone (you'll need to monitor the heat: despite the low temperature, you really don't want the ribs to cook too quickly). 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.
Put the membrillo and vinegar in a saucepan and, over low heat and stirring occasionally, cook until the membrillo melts.
When the ribs are cooked, remove them from the oven and leave to cool down in the liquor. Drain, place them on a clean oven tray and pour over the glaze, saving some for basting later. Toss the ribs in the glaze, so they're coated all over.
Heat a griddle or barbecue on a high heat, and grill the ribs for three to four minutes on each side, until caramelised and hot. Baste with the remaining quince glaze as you go. Season with sea salt. Serve on top of a spoonful of celeriac puree.
• Ben Tish is chef/patron of the Salt Yard Group, whose latest restaurant, Ember Yard, opened in London in December.
