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CHINESE-STYLE RIBS W/ GUAVA BBQ SAUCE




Source of Recipe


The Week Magazine, Submitted to this forum by Mark
2 Tablespoons sugar
1 Tablespoons kosher salt
1 Tablespoon dry mustard
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 lbs baby back ribs
1/2 cup medium-dry sherry
Guava Barbecue Sauce for glazing and serving (recipe below)

Light a grill. When coals are covered with light gray ash, push them to opposite sides of grill, set disposable drip can in center. If using a gas grill, turn off center burners.

In bowl, combine sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon, cloves. Sprinkle mixture over ribs. Pour sherry into spray bottle.

Place ribs on hot grate above drip pan and away from coals, bony side down. Cover and grill for 30 minutes. Spray ribs with sherry. Cover and grill for another 30 minutes. Shift ribs around (but keep bony side down), spray again with sherry. Cover and grill for about 30 minutes longer, until meat is tender. Replenish coats as necessary throughout grilling.

Take ribs off grill, spread coals out evenly. Brush Guava Barbecue Sauce on both sides of ribs, grill directly over fire about 1 minute per side, until glazed and bubbling. Transfer ribs to platter, let rest for 5 minutes. Cut down between bones. Arrange ribs between platter. Pass remaining sauce at table. Serves 4.

Guava Barbecue Sauce

8 oz canned guava paste, cut into 1/2 inch pieces (1 cup)
1/3 cup cider vinegar
1/4 cup dark rum
3 Tablespoons tomato paste
3 Tablespoons fresh lime juice
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
2 teaspoons minced fresh ginger
1 scallion, white part only, minced
1 garlic clove, minced
1/4 cup water
Salt and freshly ground pepper

In small saucepan, combine guava paste with vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, ginger, scallion, garlic, water, and bring to boil. Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes. Season sauce with salt and pepper.

(Guava paste is often sold in flat metal cans and is available in many supermarkets and Latin markets.)