Beef Ribs With Guava, Agave & Red Jalapeño Glaze

guava paste

🥗Healthier: fresh guava

💰Cheaper: apple jelly

Fresh guava offers a lighter flavor while apple jelly is more accessible.

agave syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is more economical.

red jalapeños

🥗Healthier: green jalapeños

💰Cheaper: serrano peppers

Green jalapeños are milder, and serrano peppers are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Make the seasoning rub by combining 1/4 cup brown sugar, 1 tablespoon kosher salt, 1/2 tablespoon black pepper, 1 teaspoon red chili flakes, and 1 teaspoon ground mustard in a bowl.

Add 1/2 cup Boudro's flour to the seasoning mix and combine well, using hands if necessary to break up clumps of brown sugar.

Remove the membrane from the back of the beef ribs using a boning knife and paper towels for grip.

Pat the beef ribs dry to remove excess moisture.

Liberally apply the seasoning rub to the beef ribs, covering all sides and edges.

Preheat the grill to 275°F with a small pile of lump charcoal lit in the middle and deflector plate in place for indirect smoking.

Prepare the glaze by sautéing 1/2 small diced onion and 4 cloves of garlic in a pan.

Add agave nectar, 1 jar of guava preserves, and red jalapeno puree to the pan and cook until the mixture thickens.

Blend the glaze with a stick blender until smooth, or leave it chunky if preferred.

Wrap the seasoned beef ribs in foil with some butter and return them to the grill for 2.5 hours.

Check the ribs for tenderness by using tongs to see if the meat is starting to separate from the bone.

Unwrap the ribs and place them on the grill to char, applying the glaze lightly to avoid a thick barbecue sauce layer.

Let the glaze set on the ribs until tacky before removing them from the grill and slicing individually.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens