Barbecue Ribs Recipe – Ribs with Quince Barbecue Sauce

barbecue ribs

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I don’t know about you but I love ribs. I don’t get to enjoy them all that often but when I do I try to make interesting sauces and/or rubs for them. In today’s recipe I made barbecue ribs using quince in the sauce. Quince is in the same family as apples and pears and tastes like a cross between an apple and a pear with citrus notes. Unlike apples and pears quince must be cooked to be eaten (except for Asian quince.) For this recipe I used a quince paste. These ribs are not an easy weeknight dinner but they are worth the little bit of time it takes to make them.

Ribs with Quince Barbecue Sauce


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Ribs with Quince Barbecue Sauce

Serves 2 – 3

1 rack ribs

For the Rub:
1/4 cup brown sugar
2 tsp salt
1 tsp cardamom or allspice
1 tsp chili powder
1 TBSP thyme

For the Barbecue Sauce:
1/2 cup quince paste
2/3 cup ketchup
1/4 cup apple cider vinegar
1/2 cup honey
1/4 cup bourbon

Preheat oven to 350°
Mix together the brown sugar, salt, cardamom, chili powder, and thyme.
Pat the rub over the rack and place in the preheated oven and bake for 45 minutes.
While the ribs are baking make the barbecue sauce.
Mix all ingredients but the bourbon in a small saucepan and heat over medium heat stirring and breaking down the quince paste until you have a smooth sauce.
Add the bourbon and let the sauce simmer until it thickens.
While the sauce cooks prepare the grill. Whatever kind you use make sure it’s ready to cook the rib over a medium heat.
At the end of 45 minutes brush the ribs with some of the barbecue sauce and put them back in for 15 minutes.
At the end of the 15 minutes remove them from the oven, cut the rack into thirds and put them on the grill.
Brush with more barbecue sauce and grill on each side for about 5 – 7 minutes until sticky.

Ribs with Quince Barbecue Sauce

How Were the Barbecue Ribs?

Oh were these tasty! A little sweet, a little spicey and lots sticky. Just how barbecue ribs should be. I think the next time I order meat I will get some ribs so I can enjoy this recipe once again. The quince adds an interesting flavor the the sauce that is different from the apple barbecue sauce I made when I was overloaded with apples. It paired so nicely with the cardomom. I know not everyone likes it so that is why the allspice is offered as a substitute.


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