Guava Barbecue Beef Ribs - Canadian Beef | Canada Beef

Guava Barbecue Beef Ribs

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Guava Barbecue Beef Ribs

Here’s a scrumptious lip-smacking good recipe for barbecue lovers with an exotic twist of tropical guavas. Guavas are the strawberries of the Bahamas. It’s used in our national dessert (Guava Duff), and when the fruit is not in season, it’s substituted with canned guavas or guava paste. It’s a staple ingredient in Bahamian culinary culture that is used year-round in jams, jellies, pastries, ice cream and barbecue sauces. Serve these glazed ribs with mac ‘n’ cheese or other favourite barbecue side dishes.

  • Prep Time: 15
  • Cook Time: 150
  • Total Time: 165
  • Serving: 4

Ingredients

1 rack Canadian Beef Grilling Back Ribs (about 7 ribs), about 5 lb (2.2 kg)


Olive oil


¼ cup (60 mL) packed brown sugar


2 tbsp (30 mL) EACH smoked sweet paprika and ancho chili powder


1 tbsp (15 mL) EACH garlic powder, onion powder and fine sea salt


2 tsp (10 mL) ground cumin


½ tsp (2 mL) cayenne pepper


1 tsp (5 mL) dry mustard


1 tsp (5 mL) ground mace and fresh ground pepper


Guava Barbecue Sauce
2 cups (500 mL) store-bought guava paste (see Tip), cubed


1 cup (250 mL) bourbon- or hickory smoke-flavoured barbecue sauce


1 tbsp (15 mL) sambal oelek


½ tsp (2 mL) ground cinnamon


½ tsp (2 mL) fresh ground black pepper

Directions

1. Place rack of ribs onto a parchment-lined rimmed baking sheet; set aside.

2. Combine sugar, smoked paprika, ancho chili powder, garlic powder, onion powder, salt, cumin, cayenne, dry mustard, mace and pepper in a small container fitted with an airtight lid; shake well to mix the rub. Drizzle both sides of the ribs with some olive oil. Season the rack of ribs generously on both sides with spice rub. Store remaining spice rub in an airtight container in the refrigerator for up to 6 months. Let stand for 15 to 20 minutes.

3. Guava Barbecue Sauce: Meanwhile, combine guava paste cubes and ½ cup (125 mL) water in a medium saucepan. Heat over medium heat, stirring occasionally, for 15 to 20 minutes or until paste is melted. Add more water. if needed, to make a smooth paste without lumps just thick enough to coat the back of a spoon. Remove from heat. Stir in barbecue sauce, sambal oelek, cinnamon and pepper; set aside.

4. Grill rack of ribs in closed preheated barbecue over medium heat (350°F/180°C) for 10 minutes, turning once, until grill marked. Transfer rack of ribs back to parchment lined baking sheet.

5. Brush ribs generously all over with Guava Barbecue Sauce. Cover with foil and bake in preheated 325°F oven for 2 hours or until meat is fork-tender. Transfer to a cutting board and cut into individual ribs to serve.

Guava paste is a sweet, dense paste is available in packages, tubs and cans in the Caribbeans foods dry goods section of well-stocked supermarkets and at Caribbean markets. It’s not to be confused with guava purée which is quite different.
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