Baby back ribs with membrillo and sherry vinegar

**Serves 4**

**Preparation time:** 10 minutes
**Marinating time:** 2 - 12 hours
Cooking time: 35 - 45 minutes

Ingredients
100g quince paste (membrillo)
3 tbsps clear honey
3 tbsps sherry vinegar
2 garlic cloves, minced or very finely chopped
1 tbsp tomato puree
1 tsp oregano
1 tsp hot smoked paprika
1 tsp sweet smoked paprika
1kg baby back pork ribs
1 tsp flaked salt

Method
In a food processor put all of the ingredients down to but not including the ribs and blitz until combined and smooth.

Put the ribs into a non-reactive dish or food bag and pour over the marinade. Massage everything into the ribs then cover and put into the fridge for at least 2 hours to marinate.

Heat the oven to 180c.

Put the ribs into a deep large oven dish and cook for 40 minutes.

Remove from the oven, cut into single ribs and season with flaky salt before serving.

Variation:
You can use this paste with chicken wings, just cover them and cook them in the oven for 40-45 minutes. Season before serving.

If you want to use spare ribs, add 250ml coke and 250ml chicken stock to the bottom of the pan taking care not to splash the ribs, cover the dish with foil and cook for 1½ - 2 hours.