Guava Glazed Baby Back Ribs Recipe

Make Dry Rub

In a bowl, combine brown sugar, sweet paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, ground mustard and cayenne. Whisk until evenly blended and free of lumps.

Prep Ribs

Preheat oven to 275°F (135°C). Remove membrane from the back of the baby back ribs: slide a knife under the membrane at one end, loosen and pull off using a paper towel for grip.

Apply Binder and Rub

Pat ribs dry with paper towels. Spread a thin, even layer of yellow mustard over both sides of the ribs to act as a binder. Generously apply the dry rub, pressing it into the meat so it adheres. Let the ribs sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours (covered) to allow flavors to penetrate.

Low & Slow Cook

Place each rib rack meat-side up on a large sheet of aluminum foil (use 2 sheets per rack to fully wrap). Add 1/2 cup apple juice and 1/2 cup water to the foil bed under each rack (these will steam and keep ribs moist). Wrap the foil tightly creating sealed packets. Place packets on a rimmed baking sheet and bake in the preheated oven for 2.5 to 3 hours, until meat is very tender and pulls back from the bone ends by about 1/4 to 1/2 inch.

Rest

Remove packets from the oven and let rest, still wrapped, for 15 minutes to redistribute juices.

Prepare Guava

Cut guava paste into small chunks so it melts more evenly. Place guava paste and ketchup in a small saucepan over medium-low heat.

Simmer Sauce

Add apple cider vinegar, light brown sugar, soy sauce, Worcestershire sauce, lime juice, minced garlic, grated ginger and red pepper flakes to the pan. Stir to combine. Add 2 tablespoons water to thin if mixture is too thick. Bring to a gentle simmer, stirring frequently, and cook 6–8 minutes until guava paste dissolves and the sauce is glossy. Taste and adjust: add a little more vinegar for brightness, sugar for sweetness, or water to reach a brushing consistency.

Blend (Optional)

For a very smooth glaze, transfer the sauce to a blender or use an immersion blender and process until smooth. Return to pan and keep warm over the lowest heat while preparing the ribs.

Glaze & Broil (or Grill)

Preheat the oven broiler or heat a grill to medium-high. Carefully unwrap the rested ribs and place meat-side up on the baking sheet. Brush a generous layer of the warm guava glaze over the ribs. For a sticky, slightly charred finish: broil 3–5 minutes, watching closely so the glaze doesn't burn, or place on a hot grill for 2–4 minutes per side, brushing an additional coat before finishing. If desired, repeat glazing once more for a deeper glaze.

Slice & Garnish

Let ribs rest 5 minutes after glazing. Slice between bones into individual portions. Sprinkle chopped cilantro over the top and serve with lime wedges on the side for squeezing.