~Baby Back Ribs with Guava Glaze~
Source of Recipe
Smoke and Spice
List of Ingredients
2 sides baby back spareribs, about 2 pounds each
Salt
Freshly ground black pepper
Guava Glaze (recipe follows)
1 1/2 cups guava paste
1/2 cup dark rum
1/2 cup sherry vinegar
1/4 cup guava nectar
1/2 cup Dijon mustard
2 tablespoons packed light brown sugar
2 tablespoon soy sauce
2 tablespoon ketchup
2 tablespoon fresh lime juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon ground ginger
1/2 teaspoon onion powder
Recipe
Positon a rack in the middle of the oven and preheat to 400F.
Season the ribs with salt and pepper, then wrap tightly in separate foil packets. Set the packets on a baking sheet and bake until the ribs are very tender, about 1 hour. Let the ribs cool in the foil. Remove the ribs from the foil, cut them into three- or four-rib sections, and transfer them to the baking sheet (line the sheet with foil for easier cleanup). The ribs can be prepared to this point several hours in advance.
Position a rack in the upper third of the oven and preheat to 400F. Brush the ribs on all sides with about one third of the glaze and bake for 10 minutes. Brush twice more with the remaining glaze at 10 minute intervals. Then continue to bake until the glaze is just beginning to brown, another 10 minutes or so. Serve the ribs hot or warm.
Guava Glaze Recipe:
In a heavy, nonreactive saucepan over low heat, combine all the ingredients. Cook, mashing to dissolve the guava paste, until smooth. Simmer 5 minutes more. Cool to room temperature before using.
The glaze will keep in the refrigerator for 1 week or can be frozen for up to 1 month.
4 to 6 servings
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