Baby Back Ribs with Guava Barbecue Sauce  
Yuca
Miami Beach, Florida
Chef: Ivan Varela 

Guava Barbecue Sauce  

Makes about 3 cups  

Ingredients 
2 11.5-ounce cans guava nectar 
1 1/2 cups chopped onions 
2/3 cup guava jelly or red currant jelly 
1/3 cup dry Sherry 
1/4 cup mild-flavored (light) molasses 
3 tablespoons red wine vinegar 
2 tablespoons tomato paste 
1 1/2 tablespoons chopped garlic 
1 tablespoon ground cumin 
2 teaspoons dry mustard 

       Directions 
Whisk all ingredients in large saucepan. Boil mixture, whisking until jelly dissolves. Reduce heat and simmer until sauce is reduced to 3 cups, about 20 minutes. Cool. (Sauce can be prepared 3 days ahead. Keep refrigerated.)

Note:  Try Guava Barbecue Sauce with Baby Back Ribs. 
 
*Gary's Note:
I simmered the sauce for 45 minutes, as opposed to 20, to get the consistency that I wanted and to sufficiently soften and sweeten the onions.
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Baby Back Ribs with Guava Barbecue Sauce 

6 servings 

Ingredients 
4 cups water 
3 cups chopped onions 
2/3 cup red wine vinegar 
1/2 cup chopped fresh cilantro 
6 tablespoons chopped fresh oregano or 2 tablespoons dried 
3 tablespoons chopped garlic 
4 teaspoons ground cumin 
4 teaspoons ground black pepper 
1 tablespoon salt 
4 bay leaves 
7 to 7 1/2 pounds baby back pork ribs, cut into about 7-rib sections 
Guava Barbecue Sauce 

       Directions 
Mix 4 cups water, onions, vinegar, cilantro, oregano, garlic, cumin, pepper, salt and bay leaves in large bowl. Place rib sections, rounded side down, in 2 roasting pans. Pour marinade over ribs. Cover and chill overnight, occasionally spooning marinade over ribs. 


Preheat oven to 500 degrees. Roast ribs uncovered in marinade until cooked through, basting occasionally, about 35 minutes. Cool slightly. 


Prepare barbecue (medium heat) or maintain oven temperature at 500 degrees. Remove ribs from marinade (some marinade will cling to ribs). Discard remaining marinade. Sprinkle ribs with salt and pepper. Cut 1/4-inch deep incisions between ribs (do not cut through) to allow Guava Barbecue Sauce to permeate meat. Brush with with some sauce. Grill or bake ribs until well browned, basting often with more sauce, about 6 minutes per side. Cut into individual ribs and serve.  


===================

Ed's Slavish
BBQ List
<slavishe001@hawaii.rr.com>
                                                            
I've been doing a simple version of that Guava Sauce for some time now. I got it off the List a year or 2 ago and it is terrific. Here's my adopted sauce from Brof, who I haven't seen on the List for some time:

Guava BBQ Sauce

  10 oz. guava jelly
  2 tsp. mustard powder
  4 tbsp. white vinegar
  1 tsp. cumin
  2 shallots, minced
  1/4 cup dry sherry
  3 tbsp. tomato paste
  2 tbsp. corn syrup

  Combine the sauce ingredients in a saucepan and bring to a boil
  over medium heat. Reduce heat and simmer for 2 1/2  hours.
  Remove from heat and cool.

  ( from the test kitchen of Restaurant Business)

 Aloha Ed 
xxxxxxxxxxxxxxx
Bill Ackerman 
BBQ List
8/25/98


Guava BBQ Sauce (Bill Ackerman)
Resent-From: 
             bbq@listserv.azstarnet.com
         To: 
             "BBQ Mailing List (E-mail)" <bbq@listserv.azstarnet.com>


The distinctive sweet taste of guava goes great with smoked pork. Here
is a glaze I made today for a smoked pork loin. I applied the glaze the
last 30 minutes of cooking and also served as a dipping sauce. Roasted
garlic mashed potatoes were served on the side. 


                 *  Exported from  MasterCook  *

                             Guava BBQ Sauce

Recipe By     : Bon Appetit 9/98
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces/Rubs/Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          guava nectar (11.5 oz. cans)
   1 1/2  cups          onion -- chopped
     2/3  cup           guava jelly
     1/3  cup           dry sherry
     1/4  cup           molasses (mild-flavored - light)
   3      tablespoons   red wine vinegar
   2      tablespoons   tomato paste
   1 1/2  tablespoons   garlic -- chopped
   1      tablespoon    ground cumin
   2      teaspoons     dry mustard

Whisk all ingredients in a large saucepan.
Boil mixture, whisking until jelly dissolves.
Reduce heat and simmer until sauce is reduced to 3 cups.
Cool.

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NOTES : Sauce can be prepared 3 days ahead. Keep refrigerated.

