Barbecue ribs photo by avlxyz
Bbq cooking is done in just about every culture. Pork is a common ingredient in Caribbean recipes, and so is guava. With this in mind, I figured guava-flavored ribs would be a perfect marriage. This rib recipe can be used for spare ribs or with baby back ribs, and it’s absolutely awesome! It has a nice smoky flavor, with a sweet sauce that has a little bite. These barbecue ribs will have you licking your fingers!
Holle’s Caribbean Ribs recipe
What you’ll need:
- 2 racks of pork ribs
- 1 teaspoon salt
- 2 teaspoons garlic salt
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1 teaspoon ground red pepper
- 1 tablespoon brown sugar
Directions: Remove any fascia (tough skin) from ribs. Rinse the ribs and pat dry. Mix all above ingredients together. Rub into ribs. Let ribs rest at room temperature for 10 minutes.
Place soaked wood chips on the burner of your electric smoker and fill the water pan with apple juice.
Place the ribs on the smoker’s top rack.
While the ribs are smoking, make the wet sauce.
- ½ cup guava jelly
- 2 tablespoons apple cider vinegar
- 1 tablespoon grated onion
- 1/3 cup orange juice
- ½ cup ketchup
Directions: Place jelly in a small saucepan. Turn burner on medium-low and add vinegar and onion.
Simmer until jelly has liquefied. Add orange juice and ketchup and bring to a boil. Stir. Cover and simmer for about 15 minutes.
Smoke ribs for about two hours, then place some of the sauce in a bowl. Mop on the wet sauce. Continue cooking for another two hours or until ribs are tender.
Remove ribs from smoker and coat with any remaining sauce.
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