Subj : Tailgating Grub - 35
To : All
From : Dave Drum
Date : Thu Oct 03 2024 04:00 pm
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 @ 275oF/135oC 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.
By: Kia Damon
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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