Guava-Basted Ribs

Look for roasted red peppers (for the BBQ sauce) in the salad bar or olive bar in the surpermarket.
Country of Origin
Preparation time

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.