Guava Basted Cuban BBQ Ribs
July 15, 2016
"Guava jelly imparts a unique sweetness and pungency to the bbq sauce that says Cuban to these ribs. The ribs are braised to bring out the meats tenderness and at the same time renders off additional fat. Note that the marinating time is not included in the prep. time. Source: Our Latin Table"
- FOR RIB MARINADE
- FOR BRAISING LIQUID
- FOR GUAVA BBQ SAUCE
- Serving Size: 1 (536.3 g)
- Calories 1143.6
- Total Fat - 68.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 22.7 mg
- Sodium - 2026.7 mg
- Total Carbohydrate - 128.6 g
- Dietary Fiber - 7.2 g
- Sugars - 80.2 g
- Protein - 6.3 g
- Calcium - 181.8 mg
- Iron - 4.7 mg
- Vitamin C - 243.6 mg
- Thiamin - 0.2 mg
Place all the MARINADE ingredients in a food processor fitted with the metal blade and puree.
Place the ribs in a large nonreactive container and pour the marinade over them to cover. Cover the container and allow the ribs to marinate in the refrigerator for 1 hour.
Preheat oven to 300 degrees Fahrenheit.
While the ribs are marinating, make the BRAISING LIQUID.
Combine all the braising ingredients in a large bowl and set aside.
When the ribs have finished marinating, place them in a large Dutch oven with the liquid and braise, covered, for 2 hours.
While the ribs are braising, make the barbecue sauce.
In a medium saucepan, saute the onion and red pepper in olive oil over medium-high heat for 3 minutes. Stir in the remaining ingredients and simmer over low heat for 40 minutes.
Allow the mixture to cook slightly, then puree in a food processor fitted with the metal blade.
Turn oven up to 350 degrees and place the ribs on a baking sheet.
Pour the guava barbecue sauce over the ribs and bake for 15 minutes.
NOTE: If you prefer, grill for 5 minutes on each side and finish in a 350-degree oven for 10 minutes, being careful as molasses tends to burn on the grill.
Tips & Variations
No special items needed.