Guava Bbq Pork Ribs Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Pat ribs dry with paper towels. If not already removed, slide a knife under the membrane on the bone side and peel it off to allow better flavor penetration and tenderness.

Combine the dry rub: in a small bowl mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cumin until evenly distributed.

Apply rub: rub the spice mixture evenly over both sides of the ribs, pressing to adhere. Let rest at room temperature 20–30 minutes or refrigerate up to overnight (cover) for stronger flavor.

Wrap and slow-cook: place each rack on a large sheet of heavy-duty foil (meat side up). Add a splash of water (about 2 tbs per rack) to the foil to create steam, then seal tightly into foil packets. Place packets on a rimmed baking sheet and bake in the preheated oven for 2.5–3 hours, or until ribs are tender (meat pulls away easily but not falling apart).

Make the guava purée: chop the guava paste into small pieces and place in a small saucepan with 1/2 cup water. Warm over medium heat, stirring and mashing with a wooden spoon until melted and smooth. If thicker than desired, add up to 2 tbs additional water to reach a saucy consistency.

Build the sauce: add ketchup, apple cider vinegar, soy sauce, brown sugar, lime juice, grated ginger, minced garlic and red pepper flakes to the puréed guava. Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer and finish: simmer gently 6–8 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust: add a pinch more salt, a splash more lime, or 1 tsp honey if you want it sweeter. Stir in 1 tsp vegetable oil to give sheen. Remove from heat and set aside 1/2 cup warmed for serving.

Optional blender step: for an ultra-smooth sauce, cool slightly and blitz in a blender or use an immersion blender until completely smooth.

Glaze and broil: when ribs are tender, open foil carefully (watch steam) and brush both sides generously with guava BBQ sauce. Set oven to broil (or preheat a 425°F / 220°C grill). Place ribs uncovered on the baking sheet and broil 3–5 minutes until sauce is caramelized and bubbly, watching constantly to prevent burning. Alternatively, finish on a hot grill 4–6 minutes, basting and turning once.

Rest and slice: remove ribs and let rest 5 minutes. Slice between bones into individual portions. Reserve extra warmed guava BBQ sauce for serving.

Make the dressing: in a bowl whisk together mayonnaise, Greek yogurt, lime juice, orange juice, honey, salt and black pepper until smooth.

Toss slaw: combine shredded green and red cabbage, carrot, red onion and chopped cilantro in a large bowl. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning—add more lime or salt if needed. Chill until ready to serve (at least 15 minutes) so flavors meld.

Parboil yuca: place peeled and cut yuca pieces in a large pot with 6 cups water and 1 tsp salt. Bring to a boil, reduce to a simmer and cook 10–12 minutes until yuca is just tender (a fork slides in with slight resistance). Drain well and let pieces cool slightly. Remove central fibrous core from each piece and then cut into fries if not already cut.

Fry yuca: heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry yuca in batches 3–5 minutes until golden and crisp. Transfer to a paper towel–lined tray and sprinkle with 1/2 tsp finishing salt. Alternatively, toss parboiled yuca with 1–2 tbs oil and roast at 425°F (220°C) 20–25 minutes turning once until crisp.

Serve with lime wedges alongside ribs.

Assemble: place 3–4 sliced rib pieces per serving, drizzle or brush with extra warmed guava BBQ sauce, add a generous scoop of citrus slaw and a handful of yuca fries.

Garnish: sprinkle chopped cilantro over the ribs and slaw, and serve lime wedges on the side.