Guava-Basted Ribs

Guava-Basted Ribs
Country of Origin 
Preparation Time 
About This Recipe 

Look for roasted red peppers (for the BBQ sauce) in the salad bar or olive bar in the surpermarket.


Ribs and Marinade
1 1/2 cups olive oil
1 head garlic, peeled
1 tbsp. dried oregano
2 tsp. salt
2 tsp. cracked black pepper
5 lb. pork ribs, individually sliced

Braising Liquid
2 qt. (8 cups) chicken stock
4 garlic cloves, minced
1 large Spanish onion, diced
1 carrot, diced
1 celery stalk, diced
4 bay leaves
1 tsp. dried oregano

Guava BBQ Sauce
6 tbsp. olive oil
3 medium onions, chopped
3 roasted red peppers
6 jalapeño chiles, seeded and chopped
2 1/2 cups guava jelly
1 cup red wine vinegar
1/2 cup plus 1 tbsp. molasses
1 tbsp. salt
1 tsp. ground allspice


1. Marinate the ribs: In a food processor, combine the oil, garlic, oregano, salt, and pepper and puree. Place the ribs in a large container and pour the marinade over them to cover. Cover and marinate in the refrigerator for 1 hour.

2. Meanwhile, make the braising the liquid: In a large Dutch oven, combine the chicken stock, garlic, onion, carrot, celery, bay leaves, and oregano. Preheat the oven to 300°F. When the ribs have finished marinating, add them to the Dutch oven with the braising liquid. Cover, place in the oven, and cook for 2 hours.

3. Meanwhile, make the barbecue sauce: In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook for 3 minutes. Stir in the remaining ingredients and simmer over low heat for 40 minutes. Allow the mixture to cool slightly, then puree in a food processor.

4. When the ribs are done braising, remove them from the oven and turn the oven up to 350°F. Arrange the ribs on a rimmed baking sheet. Pour the guava barbecue sauce over the ribs and bake for 15 minutes.

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