Guava Barbecue Beef Ribs

guava paste

🥗Healthier: apricot preserves

💰Cheaper: apple jelly

Apricot preserves provide a similar sweetness and texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Ketchup and vinegar can mimic barbecue sauce flavors.

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

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.

Meanwhile, combine guava paste cubes and ½ cup 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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens