Sunday, August 17, 2014

Ribs with Guava Barbecue Sauce


2        tablespoons sugar
1       tablespoon 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       pounds baby back ribs
1/2   cup medium-dry sherry
Guava Barbecue Suace for glazing and serving (recipe below )

1 .     Light a charcoal grill. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. Alternatively, if you’re using a gas grill, turn off the center burners.
2 .    In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves. Sprinkle the mixture over the ribs. Pour the sherry into a spray bottle.
3 .    Place the ribs on the hot grate above the drip pan and away from the coals, bony side down. Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes. Shift the ribs around (but keep them bony side down) and spray once more with sherry. Cover and grill for 30 minutes longer, until the meat is tender. Replenish the coals as necessary.
4 .    Take the ribs off the grill and spread the coals out evenly. Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire (high heat on a gas grill) for about 1 minute per side, until glazed. Transfer the ribs to a work surface and let rest for 5 minutes. Cut down between the bones and arrange the ribs on a platter. Pass the remaining sauce at the table.

8          ounces canned guava paste (see Note), 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
Freshly ground pepper

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

Make ahead
The barbecue sauce can be refrigerated for up to 5 days.

Guava paste is usually sold in flat metal cans. It is available at many supermarkets as well as at Latin markets.

Heart  healthy

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