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 (844.2 g)
- Calories 1609.7
- Total Fat - 97.8 g
- Saturated Fat - 16 g
- Cholesterol - 241.8 mg
- Sodium - 2033.8 mg
- Total Carbohydrate - 112.6 g
- Dietary Fiber - 6.1 g
- Sugars - 69.9 g
- Protein - 68.4 g
- Calcium - 228.3 mg
- Iron - 6.7 mg
- Vitamin C - 208.6 mg
- Thiamin - 1.4 mg
Step by Step Method
Place all the MARINADE ingredients in a food processor fitted with the metal blade and puree OR can run it through a blender.
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).
Preheat oven to 300 degrees Fahrenheit.
While the ribs are marinating, make the BRAISING LIQUID.
Combine all the braising ingredients in a large dutch oven and set aside.
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.
While the ribs are braising, make the BARBECUE SAUCE.
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.
Allow the mixture to cool slightly, then puree in a food processor fitted with the metal blade OR by running it through a blender.
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the pork ribs, look for ribs that have a good amount of fat on them; this will help to keep the ribs moist during the braising process.
- When selecting the guava jelly, look for one that is made with natural ingredients and has no added preservatives.
- Substitute olive oil with avocado oil - Avocado oil is a healthier alternative to olive oil as it is high in monounsaturated fatty acids, which can help reduce cholesterol levels and lower the risk of heart disease. Avocado oil also has a higher smoke point than olive oil, making it a better choice for high-heat cooking.
- Substitute red wine vinegar with apple cider vinegar - Apple cider vinegar is a more natural and healthier alternative to red wine vinegar. It is packed with beneficial enzymes, minerals, and vitamins, and is known to have antibacterial and antifungal properties. It also has a milder taste, which can help to enhance the flavors of the guava BBQ sauce.
Spicy Honey BBQ Ribs Replace the guava jelly in the BBQ sauce with honey, and add 1 teaspoon of cayenne pepper for an extra kick.
Cilantro Lime Rice: This flavorful side dish is the perfect accompaniment to the sweet and smoky Cuban BBQ ribs. The bright citrus and herbs will help to balance out the richness of the ribs, while the rice provides a great base for the meal.
Black Bean Salad: This simple and flavorful salad is the perfect complement to the Cuban BBQ ribs. The black beans provide a great source of protein and fiber, while the fresh tomatoes, onions, and cilantro add a bright and colorful touch. The light and tangy vinaigrette helps to balance the richness of the BBQ ribs.
Q: What type of oven temperature should I use?
A: Preheat oven to 300 degrees Fahrenheit. For the final baking step, turn oven up to 350 degrees Fahrenheit.
Q: How long should I bake the dish?
A: The baking time will depend on the size of the dish, but typically it should take between 25 and 30 minutes. Check the dish for doneness every 5 minutes after the 25 minute mark.
You'll Also Love
Fun Fact 1: Cuban BBQ ribs are a favorite dish of the late Cuban-American singer Celia Cruz, who was known for her love of cooking.
Fun Fact 2: Guava jelly is a popular ingredient in Cuban cuisine, and has been enjoyed by Cuban people for centuries.