Guava Chipotle Ribs Recipes

HONEY CHIPOTLE RIBS

Steps:

• Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender., In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally., Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.

GUAVA BBQ RIBS

Steps:

• Preheat the grill.
• Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached.

CHINESE-STYLE RIBS WITH GUAVA BARBECUE SAUCE

Steps:

• RIBS:.
• Light a 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.
• If using a gas grill, turn off the center burners.
• 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.
• 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 about 30 minutes longer, until the meat is tender.
• Replenish the coals as necessary throughout grilling.
• 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 for about 1 minute per side, until glazed and bubbling.
• Transfer the ribs to a platter 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.
• GUAVA BARBECUE SAUCE:.
• In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil.
• Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
• Season with salt & pepper (if needed).
• * A red wine with rich fruit and soft tannins, such as a Zinfandel from California's Central Coast, will enrich the flavor of these sweet, sticky ribs.

CHERRY-CHIPOTLE GLAZED BACK RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
• Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
• Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
• Serve ribs with remaining glaze.

GUAVA-LICIOUS RIBS

Steps:

• Place ribs and ginger in a large pot and cover with water.
• Bring to boil and cook for about 30 minutes or until pork is fork tender.
• Drain water.
• While ribs are still warm, combine with marinade ingredients in a large zippered plastic bag and marinate overnight in refrigerator.
• Grill over hot charcoal or broil in oven until done, basting often.