Directions

1. 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.
2. Place ribs in oiled enamel baking pan bony side down. Set the Bravo to 300°F for 15 min. Spray ribs with sherry.
3. Cook for another 15 minutes. Shift the ribs around (keep them bone side down) Cook an additional 15 min. until the meat is tender.

4. 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.

5. 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.
6. Cut down between the bones. Arrange the ribs on a platter.