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Guava-Glazed Baby Back Ribs

Guava-Glazed Baby Back Ribs

 

 

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Lust after these guava-glazed baby back ribs from Chef Brian West, Chef Instructor at The Culinary Institute of America in San Antonio. Watch the video here!

 

Ingredients

Guava-Glazed Baby Back Ribs:

Makes 8 servings
  • 2 ½ cups Water
  • 1 ½ cups Red wine vinegar 4033023
  • 1 ½ cups Chopped oregano leaves 1794825
  • 1 ½ cups Chopped cilantro leaves 1008689
  • 1 cup Chopped yellow onion 1000405
  • 8 garlic cloves, minced 1821537
  • 2 tsp Ground cumin 5228713
  • 1 ½ tsp Ground black pepper 5229380
  • 8 lb Pork baby back ribs 1528843
  • 4 cup Guava Barbecue Sauce (see below)

Guava Barbecue Sauce:

Makes 4 cups
  • 1 ½ cups Guava marmalade 5212529
  • 1 cup Water
  • ½ cup Dry sherry wine
  • ¼ cup Tomato paste 5895685
  • 2 Tbsp Dry mustard 5229026
  • 4 tsp Molasses 4005310
  • 1 Habanero chile, minced 12372464
  • 5 tsp Minced Garlic 1821537
  • 1 Tbsp Ground cumin 5228713
  • 2 tsp Salt
  • 1 tsp Ground black pepper 5229830
  • ½ cup Lime juice 2400513

 

Recipe Info

  1. 1. Make a marinade by puréeing the water, vinegar, oregano, cilantro, onion, garlic, cumin, and pepper in a blender.

  1. 2. Place the ribs in a large container and coat with the marinade. Cover and refrigerate for at least 24 and up to 36 hours.

  1. 3. Preheat a gas grill to medium; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

  1. 4. Grill the pork ribs over indirect heat, covered, until the ribs are browned on both sides, about 15 minutes per side. (If desired, add wood chips to the grill, either directly onto the hot coals or in a small aluminum pan over one of the burners).

  1. 5. Bring the barbecue sauce to a simmer in a saucepan; reserve 2 cups of the sauce (and keep warm) to pass with the spareribs. Brush the ribs with a light coating of the barbecue sauce and continue to barbecue over indirect heat, turning the ribs every 5 minutes and brushing with sauce after each turn, until the ribs are very tender and a rich glaze has built up on the ribs, another 30 to 35 minutes.

  1. 6. Remove the pork ribs from the grill and cut into portions. Serve on a heated platter or plates. Pass the reserved barbecue sauce on the side.

Guava Barbecue Sauce:

  1. Combine all of the ingredients except for the lime juice in a saucepan. Simmer the sauce until slightly thickened, about 30 minutes. Remove from the heat and stir in the lime juice. The sauce is ready to use now, or it can be cooled and stored in a covered container in the refrigerator for up to 1 week.




 

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