Spare Ribs With A Guava Glaze

Cut down the spare ribs for even cooking and presentation.

Remove the membrane from the ribs using a kitchen knife.

Apply habanero hot sauce as a binder on the ribs.

Generously season both sides of the ribs with your favorite pork seasoning (pulled pork rub).

Place the ribs in the smoker at 250 degrees Fahrenheit for about three hours.

At the two-hour mark, spray the ribs with apple cider vinegar to keep them moist.

Once the bark is formed, pull the ribs and wrap them in butcher paper, bone side up, with 3-4 tablespoons of butter and a drizzle of honey.

Seal the butcher paper and return the ribs to the smoker for another two hours.

Prepare the guava glaze by mixing red wine vinegar, guava paste, tomato paste, lime juice, soy sauce, Worcestershire sauce, ginger, scallions, ground cinnamon, ground nutmeg, allspice, garlic cloves, and water to thin it out.

After two hours, pull the ribs from the butcher wrap and let them smoke for another 45 minutes to an hour at 250 degrees Fahrenheit.

In the last 15 minutes, sauce the ribs with the guava glaze.

Let the ribs rest before serving.

Equipment Needed

Spice Level: