Chinese-Style Ribs with Guava Barbecue Sauce
- 5 lbs baby back ribs
- 2 T sugar
- 1 T sea salt
- 1 T dry mustard
- 1 t Chinese five-spice powder
- ½ t freshly ground black pepper
- ½ t cinnamon ground
- ¼ t ground clove
- ½ c sherry wine
8 cans guava paste (see Note), cut into 1/2-inch pieces (1 c)
⅓ c cider vinegar
- ¼ c dark rum
- 3 T tomato paste
- 3 T fresh lime juice
- 1 T soy sauce
- 1 T Worcestershire sauce
- 2 t fresh ginger, minced
- 1 green onion, white part only, minced
- 1 clove garlic, minced
- ¼ c water
- Sea salt to taste
- Freshly ground black pepper to taste
Guava BBQ Sauce
- In a bowl, combine sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon, and ground clove. Sprinkle dry rub mixture over ribs. Pour sherry into a spray bottle.
- Place ribs in oiled enamel baking pan bony side down. Set the Bravo to 300°F for 15 min. Spray ribs with sherry.
- Cook for another 15 minutes. Shift the ribs around (keep them bone side down) Cook an additional 15 min. until the meat is tender.
While ribs are cooking, for the guava barbecue sauce (1¼ c), in a small saucepan, combine all ingredients and bring up to a boil. Turn down heat. Simmer over low heat, stirring occasionally, until reduced to 1¼ c, about 15 min. Season sauce with salt and pepper.
- Remove ribs and brush guava barbecue sauce on both sides. Place ribs back into Bravo to cook for about 1 min at 300°F. Transfer ribs to a work surface and let rest for 5 min.
- Cut down between the bones. Arrange the ribs on a platter.
Guava paste is usually sold in flat metal cans. It is available at many supermarkets and in Latin markets.