MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sticky Guava Ribs
Categories: Pork, Fruits, Vegetables, Chilies, Citrus
Yield: 4 Servings
2 lb Pork or beef ribs; membrane
- removed
Salt & pepper
8 oz Guava paste; diced
1/4 c Tomato paste
1/4 c Apple cider vinegar
3 cl Garlic; minced
3 tb Lime juice
1 tb Soy sauce
1 tb Smoked paprika
1/2 tb Ground ginger
1/2 tb Onion powder
1 ts Ground cayenne
Set the oven @ 275°F/135°C and season both sides of the ribs
generously with salt and pepper. Line a baking sheet with
heavy-duty foil, place the ribs rounded-side up on the sheet then
tightly wrap foil over the top of the pan, completely sealing the
ribs inside. Cook until the meat is tender and nearly falling off
the bone without much resistance, about 3 hours.
While the ribs cook, combine the guava paste, tomato paste,
vinegar, garlic, lime juice, soy sauce, paprika, ginger, onion
powder, cayenne, and 1/4 cup water in a large, deep pot. (The sauce
is prone to splattering.) Bring to a boil on high while whisking
the ingredients. Adjust heat to maintain a simmer, cover and cook,
whisking periodically, for about 10 minutes so the flavors meld.
Taste for salt and pepper. (The sauce can be refrigerated in an
airtight container for up to 2 weeks, or frozen for up to 3 months.)
When the ribs have finished cooking, remove the foil and brush with
some of the rendered fat from the pan, then brush generously with
the guava barbeque sauce on both sides. Set the oven to broil.
Return the ribs to the oven and broil them on the top rack for 5 to
7 minutes per side, until the sauce is caramelized and browned in
spots. Cut into pieces and serve with some extra sauce on the side,
if you like.
Recipe by Kia Damon
Recipe FROM:
https://cooking.nytimes.com
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