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Membrillo Glazed Ribs, Spring Onion, Hazelnut and Chilli Jam
Membrillo Glazed Ribs, Spring Onion, Hazelnut and Chilli Jam
Mediterranean
Sharing plate
2 hours
Pork
Medium
Serves
2 to 4

Barbecued sticky sweet pork ribs with a quince jam glaze by Ember Yard

Recipe courtesy of
Ingredients
  • 670g back ribs
  • 5 bay leaves
  • a small palmful of whole peppercorns
  • a pinche of salt
  • 20g whole hazelnuts, no skin
  • 100g rib glaze (see recipe below)
  • 30g smoked chilli jelly (see recipe below)
  • Half a bunch of white spring onions

Rib Glaze

  • 250g cider vinegar
  • 50g garlic (peeled)
  • 20g ginger
  • 50g honey
  • Juice from 5 limes
  • 500g Membrillo quince paste
  • 250g soft dark brown sugar
  • 1.8l water

Smoked Chilli Jelly

  • 80g Raw cane sugar
  • 100ml Water
  • 60ml Cider vinegar
  • 50ml lemon juice
  • 4 Red peppers  
  • 25g Chipotle chillies
  • 25g Jalapeno
  • 5g Pectin
Method
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Method
  1. Preheat the oven to 180°C/gas mark 4
  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 one and a half 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

Smoked Chilli Jelly

  1. First, wash and dry your red peppers and the chillies, also make sure they are free from dirt
  2. Next, slice the peppers in half and core them out, removing all seeds
  3. Place red peppers and chillies with water in a large saucepan over high heat. Mix in the vinegar and fruit pectin. Stirring constantly, bring the mixture to a full rolling boil. Quickly stir in the sugar. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly
  4. Add lemon juice
  5. Remove from heat and skim off any foam. Leave to cool at room temperature then transfer to a container and keep in the fridge

Rib Glaze

  1. Place all the ingredients in a medium saucepan and stir over low heat on the hob until the quince paste has completely melted. Once ready place everything into a food processor and blend it until smooth.

To Serve

  1. Preheat the BBQ to 200°C
  2. 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 in direct heat zone and basting with the glaze
  3. 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. Serve with a smoked chilli jelly on the side, crushed hazelnuts and spring onion

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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