Guava Bbq Ribs Recipes

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.

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.

Steps:

• Preheat oven to 300 degrees F.
• Generously salt and pepper ribs. Lay out ribs in a single layer, in roasting pan. Cook ribs for 3 hours, turning once midway through cooking time. Remove from oven and cool slightly. Pour off any fat from bottom of pan. When meat is cool enough to handle cut slabs into individual ribs.
• While ribs are cooking, saute onion and garlic in olive oil in a large stockpot, until soft. Add remaining ingredients, except molasses and guava paste/jelly and bring to a boil. Reduce heat and simmer, stirring occasionally, reducing liquid by half, approximately 1 hour. Sauce should be thick, but still loose enough to pour. Add molasses and guava to sauce and continue reducing for 10 to 15 minutes until thick enough to coat the back of a spoon. If sauce becomes too thick, thin with extra guava nectar and/or beer. Season with salt and pepper.
• Coat ribs generously with sauce in roasting pan. Continue cooking ribs for 1 hour more, or until rib meat is soft and easily pulled from bone. Sauce will thicken and darken on ribs, so be sure to turn darker ribs over. Before serving, brush ribs with additional sauce and serve extra sauce on the side.

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.