Pork Riblets with Spiced Quince

1 rack lean pork ribs, chine bone removed, cut in half lengthwise, separated into individual riblets, pounded slightly to tenderize

Salt and ground black pepper to taste

1⁄4 cup [60 mL] clarified butter

11⁄2 cups [360 mL] red onions, sliced

4 garlic cloves, minced

2 pounds [900 g] unpeeled quince, cored and cut lengthwise into thick slices

6 whole cloves

1 teaspoon [5 mL] cinnamon, or to taste

1 tablespoon [15 mL] sugar, or to taste

2 tablespoons [30 mL] parsley, minced

1 tablespoon [15 mL] mint, chiffonade

3⁄4 cup [180 mL] rich beef or pork stock

1 teaspoon [5 mL] lemon juice

Lavash or pita bread, for service

Mint and parsley sprigs, for garnish

Season the riblets with salt and pepper. Heat 2 tablespoons [30 mL] of the clarified butter in a heavy casserole or skillet over medium heat. Sauté the riblets, browning them evenly. Remove and reserve the riblets.
Add the remaining butter and sauté the onion until soft. Add the garlic and sauté an additional minute. Add the quince slices and sauté until golden. Add the cloves, cinnamon, sugar, parsley, mint, stock, lemon juice, and the reserved riblets. Stir the mixture and cover.

Bake the covered casserole at 375°F [190°C] for 11⁄2 hours, or until the riblets are tender. (The casserole can be made one day in advance and held refrigerated overnight.) Prior to service, remove the ribs from the quince sauce. Place them on a parchment-lined sheet pan and roast in a 450°F [235°C] oven for 10 to 15 minutes, or until crisp and warmed. Return the ribs to the warm quince sauce.

Serve 4 to 5 riblets per person, accompanied by warm sauce and wedges of Middle Eastern flat bread. Garnish with sprigs of parsley and mint. (Include an extra plate for the bones.)