Baby Back Ribs with Guava Barbecue Sauce
Recipe Information
Baby Back Ribs
Cultural Context
Baby back ribs are a popular American dish, often associated with barbecues and summer gatherings. They are typically slow-cooked and slathered in barbecue sauce, making them a favorite for many meat lovers. The dish reflects the American tradition of grilling and outdoor cooking, especially in the southern states where barbecue culture thrives.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
baby back ribs
🥗Healthier: pork tenderloin
💰Cheaper: pork shoulder
Pork tenderloin is leaner, while pork shoulder is more budget-friendly.
barbecue sauce
🥗Healthier: homemade barbecue sauce
💰Cheaper: ketchup with spices
Homemade sauce can be healthier, while ketchup is often cheaper.
Make the rub by mixing sugar, Chinese mustard, Chinese five-spice powder, freshly ground black pepper, and coarse sea salt with your fingers to break up lumps in the mustard powder.
Sprinkle the rub generously on both sides of the baby back ribs, massaging the spices into the meat.
Prepare the smoker (Big Green Egg) with a bed of charcoal interspersed with cherry wood chunks for smoke flavor and a heat deflector over the fire.
Place the ribs on the cooker, rounded side up, leaving at least an inch between each rack for heat and smoke circulation.
Set the smoker to 275 degrees Fahrenheit and cook the ribs for about three hours, adjusting the bottom and top vents slightly for airflow.
Prepare the barbecue sauce by combining guava paste, tomato paste, rice wine or sake, soy sauce, Worcestershire sauce, chopped fresh ginger, garlic, scallion, and a little water in a pot, adding a generous splash of dark rum.
Bring the sauce to a rolling boil, then reduce the heat and simmer for about 15 minutes until thick and flavorful, adding a few drops of lime juice for acidity.
After two hours of cooking, spray the ribs with sake to add flavor and keep them moist, then close the grill for another hour and a half to two hours.
Check the ribs after about four hours; the meat should have shrunk back from the ends of the rib bones by about half an inch, indicating they are done.
Open the bottom vent wide to increase heat, brush the ribs with barbecue sauce, and roast the sauce into the meat for an additional five to ten minutes.
Carve the ribs into individual bones using a cleaver, and serve with a spoonful of guava barbecue sauce.
Cooking Techniques
Equipment Needed
Spice Level:
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