Prep 45 mins
Cook 1 hr 35 mins
This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon dry mustard
- 1 teaspoon Chinese five spice powder
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 5 lbs baby back ribs
- 1⁄2 cup medium-dry sherry
GUAVA BARBECUE SAUCE (use 1 1/4 cups)
- 8 ounces guava paste, cut in 1/2-inch pieces (1 cup, guava paste is sometimes sold in flat cans or in bars wrapped in plastic)
- 1⁄3 cup cider vinegar
- 1⁄4 cup dark rum
- 3 tablespoons tomato paste
- 3 tablespoons fresh lime juice (not the bottled kind)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced fresh ginger
- 1 scallion, minced, white part only
- 1 garlic clove, minced
- 1⁄4 cup water
- salt, to taste
- fresh ground pepper
- crushed red pepper flakes
- Light a grill.
- When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
- If using a gas grill, turn off the center burners.
- In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves.
- Sprinkle the mixture over the ribs.
- Pour the sherry into a spray bottle.
- Place the ribs on the hot grate above the drip pan and away from the coals, bony side down.
- Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes.
- Shift the ribs around (but keep them bony side down) and spray once more with sherry.
- Cover and grill for about 30 minutes longer, until the meat is tender.
- Replenish the coals as necessary throughout grilling.
- Take the ribs off the grill and spread the coals out evenly.
- Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling.
- Transfer the ribs to a platter and let rest for 5 minutes.
- Cut down between the bones and arrange the ribs on a platter.
- Pass the remaining sauce at the table.
- GUAVA BARBECUE SAUCE:.
- In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil.
- Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
- Season with salt & pepper (if needed).
- * A red wine with rich fruit and soft tannins, such as a Zinfandel from California's Central Coast, will enrich the flavor of these sweet, sticky ribs.