Guava Basted Cuban BBQ Ribs

Step 1

Place all the MARINADE ingredients in a food processor fitted with the metal blade and puree OR can run it through a blender.

Step 2

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 or more. (I prefer to place ribs and marinade in a ziplock bag and then place the bag in a bowl, too prevent any dripage. The bag method allows the marinade to thoroughly hug the ribs which helps penetrate all the goody flavor).

Step 3

Preheat oven to 300 degrees Fahrenheit.

Step 4

While the ribs are marinating, make the BRAISING LIQUID.

Step 5

Combine all the braising ingredients in a large dutch oven and set aside.

Step 6

When the ribs have finished marinating, place ribs and marinade into the Dutch oven which already contains the braising liquid, cover and place in the oven for 2 hours.

Step 7

While the ribs are braising, make the BARBECUE SAUCE.

Step 8

In a medium heavy bottomed saucepan, saute the onion and red pepper in olive oil over medium-high heat for 3-5 minutes. Stir in the remaining ingredients and simmer over low heat for 40 minutes. Stir every so often to prevent it from sticking or burning at the bottom of the pot.

Step 9

Allow the mixture to cool slightly, then puree in a food processor fitted with the metal blade OR by running it through a blender.

Step 10

Turn oven up to 350 degrees and place the ribs on a baking sheet.

Step 11

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.