Guava Glazed Ribs
1 can guava concentrate
juice of 1/2 lime
2 tablespoons Aloha shoyu
1/4 cup apple cider vinegar
1/4 cup dark rum
1/2 teaspoon cayenne (or to taste)
2 full racks baby back pork ribs, washed, pat dry, thin membrane removed (this is a must!)
2 tablespoons dark brown sugar
2 tablespoons ground cumin
2 tablespoons onion powder
2 tablespoons garlic powder
1/2 teaspoon cayenne
1 tablespoon salt
1 tablespoon fresh ground black pepper
1 (12 oz) can / bottle of beer (I used Tecate but any non-dark, real beer will work)
1. Mix the dry seasoning ingredients for the ribs together and lightly rub onto the meat side of the ribs. Let them rest at room temperature for about 20 minutes.
2. Meanwhile preheat oven to 400°F. Use a roasting pan with a rack to keep the ribs off the bottom of the pan. I like to buy those huge aluminum disposable roasters and place a baking cooling rack at the bottom. Place ribs in pan and pour the beer into the bottom of the pan. You can add a half cup of water if you want to make sure all the liquid doesn’t evaporate. Cover tightly with foil and bake for 1 to 1 1/2 hours or until the meat is very tender but not mushy. You want to take them out just before they start falling off the bone.
3.While the ribs braise away, mix the sauce ingredients together in a medium saucepan. Simmer long enough to melt the paste and blend the ingredients. The sauce needs to be thick but still pourable so make adjustments with more paste or a bit of water as necessary.
4. When the ribs are done, remove them from the oven and allow cooling to the point where you can handle them. Cut the racks into individual ribs, being careful not to over work them as they will begin to break apart because they are SO TENDER by now. Place the cut ribs into large freezer bags and pour in 3 /4 of the guava glaze, seal and let them marinade for one hour. I know they really look good at this point and ready to go but trust me they will be even better. (You can even cover and keep them in the fridge for up to 24 hours) Next you have two options. Either throw them on a hot grill to finish them off, basting frequently with the remaining glaze for about 15 minutes or put them back in the oven at 450°F for about 20 minutes again basting frequently.