Who’s ready for finger-lickin’, fall-off-the-bone tender ribs? This gal! The scene was set at the Culinary Institute of America’s San Antonio campus where Chef Instructor Brian West, using ingredients from our Sysco provider, demonstrated the In’s and Out’s of guava-glazed ribs. Follow along in the video, or heck — make it out for the real thing! The CIA is an amazing place for cooking professionals, stay-at-home foodies, and everyone in between. Take a few classes, and have a blast. I should know…you’re talking to a repeat customer!
This South American barbeque dish cooks low and slow in a complex sauce with layers of flavoring. The aromas are infectious, and the end result is a knockout. Click Here for the recipe. You can either cook the ribs all the way through on the grill, or, as Chef West suggests, pop them in the oven. Sweet meat — with a kick! For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
hey Tanji. i couldnt open the rib marinade recipe. can you hep me? they sure look tasty! thanks