Guava Bbq Ribs Recipes

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CHINESE-STYLE RIBS WITH GUAVA BARBECUE SAUCE



Chinese-Style Ribs With Guava Barbecue Sauce image

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!

Provided by Manami

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 23

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
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

Steps:

  • 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.

Nutrition Facts : Calories 2242.1, Fat 168.6, SaturatedFat 62.4, Cholesterol 668.7, Sodium 2609.3, Carbohydrate 17.5, Fiber 1.5, Sugar 11.2, Protein 139.2

GUAVA BARBEQUE SAUCE



Guava Barbeque Sauce image

One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!

Provided by Amber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 35m

Yield 24

Number Of Ingredients 14

1 cup cold water
1 cup guava paste
⅓ cup apple cider vinegar
¼ cup dark rum
¼ cup tomato paste
¼ cup fresh lemon juice
2 tablespoons minced onion
1 tablespoon minced fresh ginger root
1 tablespoon soy sauce
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
¼ scotch bonnet chile pepper (or to taste), minced
kosher salt and pepper to taste

Steps:

  • Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 85.9 mg, Sugar 0.6 g

GUAVA BBQ RIBS



Guava Bbq Ribs image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

1 rack baby back ribs
Creole seasoning
1 (12-ounce) can tomato sauce
1/2 cup guava jelly
1 lemon, juiced
1 tablespoon black strap molasses
2 tablespoons brown sugar
1 cup sangria

Steps:

  • Preheat the grill.
  • Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached.

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