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By Anthony Salemme, contributing chef
The zesty sweet sauce works well with the fatty deliciousness of the ribs. You can also use it with chicken or spice rubbed fish.
2 racks Pork Ribs
Guava BBQ Sauce
1 8-oz package guava paste, cut into cubes
½ cup water
¼ cup lime juice
¼ cup rum
1 tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 medium onion, peeled and chopped fine
1 garlic clove, peeled and chopped fine
1/3 cup apple cider vinegar
1 Tablespoon fresh ginger, grated fine
3 Tablespoons tomato paste
½ teaspoon vanilla
Put all ingredients into a saucepan and stir until the guava paste is completely melted, then bring to a simmer for 15 minutes. Stir occasionally so it doesn’t burn.
2 Tablespoons smoked paprika
1 Tablespoon cumin
2 teaspoon coriander
1 Tablespoon onion powder
1 Tablespoon Garlic powder
6 Tablespoons brown sugar
2 teaspoons black pepper
2 teaspoons salt
Combine all ingredients then rub each side of the pork ribs.
Double wrap each rack of the ribs with aluminum foil and bake on a sheet pan at 325F for 1 hour, 15 minutes.
Open up the foil, be careful not to burn yourself from the steam.
Transfer the ribs to a BBQ grill at medium heat and brush the guava BBQ sauce on one side and continue cooking for 15 minutes.
Then turn the rack over and brush with more sauce, cook another 15 minutes.
Do this 1 more time. Then remove from grill to a serving platter.
The ribs will be falling off the bone and very sticky.
Serve with leftover sauce.