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If something I like about winter in Florida is that we can barbecue as if nothing. So when the National Pork Board commissioned me a recipe to enjoy this Sunday while watching the big game, I did not think twice and said bingo! Grilled pork ribs with guava BBQ glaze!
But please don’t worry if it’s snowing outside: these pork ribs are very easy to grill but you can also cook them in the oven. I would say, you do almost nothing but let them cook slowly… and whatever the cooking method, this Sunday everyone is going to lick their fingers while you create sabrosos momentos with el sabor de hoy.
Actually you just have to make a dry rub with your favorite spices, cover the top of the ribs with that rub and while you preheat the grill, prepare a homemade BBQ glaze with ingredients that I’m sure you have in your pantry.
The rest is to roast the ribs in the grill over indirect fire and covered, and when the meat thermometer marks 150F, brush the ribs with the BBQ glaze, and grill them for 5 more minutes so the glaze adheres to the meat.
If you are going to prepare these ribs in the oven, you must preheat it to 330˚F, season with the rub and cook them on a foil covered baking sheet for 2 hours. When they are almost ready, glaze them and put them in the oven for 5 minutes more.
Pork ribs with guava BBQ glaze
- 8 pounds of pork ribs
- For the rub
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon cayenne pepper allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- Coarse sea salt
- For the guava glaze
- 2/3 cup guava paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground cinnamon
- Preheat the grill.
- In a mortar mix all ingredients for the rub: the 3 peppers, cinnamon, ginger, salt and sugar.
- Cover the ribs with the rub (the part of the meat) and press with your fingers.
- Place the ribs on the grill (bones down and meat up), over indirect heat and cook covered 30 minutes, until a meat thermometer reaches 150°F (ie the ribs are almost done).
- With a brush, spread the ribs (only the top) with the BBQ glaze and grill for 5-8 minutes more.
- Serve hot.
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