Chinese-Style Ribs With Guava Barbecue Sauce

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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • RIBS:
  • 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.
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