Guava Licious Ribs Recipes

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CHINESE-STYLE BARBECUED RIBS

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11



Chinese-Style Barbecued Ribs image

Steps:

  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

SPICED PORK RIBS WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 27



Spiced Pork Ribs with Guava Glaze and Orange-Habanero Mojo image

Steps:

  • Mix together the cumin, ancho, salt and pepper in a small bowl.
  • Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes. Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill.
  • Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add more soy and water to the pan) Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo.
  • Combine all ingredients in a heavy duty roasting pan.
  • Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste.
  • Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin.

4 tablespoons ground cumin
4 tablespoons ancho chile powder
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 racks pork ribs, 12 ribs each, excess fat trimmed
Canola oil
Steaming Liquid, recipe follows
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
1 cup soy sauce, plus more if needed
4 cups water, plus more if needed
3-inch piece fresh ginger, thinly sliced
2 cups guava jelly
1/4 cup Dijon mustard
1/2 cup fresh orange juice
Salt and freshly ground black pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
2 cups freshly squeezed orange juice
1 teaspoon orange zest
1 teaspoon lime zest
1/2 habanero chile
Salt and freshly ground black pepper
4 sprigs cilantro, leaves chopped
1 teaspoon ground cumin

GUAVA BBQ RIBS

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8



Guava Bbq Ribs image

Steps:

  • Preheat the grill.
  • Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached.

1 rack baby back ribs
Creole seasoning
1 (12-ounce) can tomato sauce
1/2 cup guava jelly
1 lemon, juiced
1 tablespoon black strap molasses
2 tablespoons brown sugar
1 cup sangria

GUAVA-LICIOUS RIBS

I haven't tried this yet...posting so I don't lose this recipe. This recipe is shared by our Hawaiian Electric Company. I am just guessing at the timing as the only one they give is the 30 minute boil time! My estimate does not include the overnight marinating time...and I apologize for my cook time; it's probably way off.

Provided by marisk

Categories     Pork

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11



Guava-Licious Ribs image

Steps:

  • Place ribs and ginger in a large pot and cover with water.
  • Bring to boil and cook for about 30 minutes or until pork is fork tender.
  • Drain water.
  • While ribs are still warm, combine with marinade ingredients in a large zippered plastic bag and marinate overnight in refrigerator.
  • Grill over hot charcoal or broil in oven until done, basting often.

Nutrition Facts : Calories 1464.7, Fat 103.5, SaturatedFat 37.6, Cholesterol 375.4, Sodium 2519.2, Carbohydrate 30.6, Fiber 0.4, Sugar 25.9, Protein 97.8

9 -12 lbs pork ribs or 9 -12 lbs country-style pork ribs
2 pieces gingerroot, sliced
water
1 cup sugar
1 cup ketchup
3/4 cup oyster sauce
1 teaspoon gingerroot, minced
2 teaspoons garlic, chopped
3/4 teaspoon Chinese five spice powder
1 cup shoyu
2 (12 ounce) cans frozen guava juice concentrate

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