Steven Raichlen shares his recipe for baby back ribs with guava barbecue sauce on the Big Green Egg.
Ingredients
- 3 tbsp sugar
- 2 tbsp coarse salt (kosher or sea)
- 2 tbsp freshly ground black pepper
- 1 tbsp Chinese dry mustard
- 2 tsp Chinese five-spice powder
- 1 cup Chinese rice wine, sake, or rice vinegar
- 2 racks baby back ribs (4 to 5 pounds total), membranes removed
Guava Barbecue Sauce Ingredients
- 8 ounces guava paste, cut into ½ inch pieces
- ½ cup rice or cider vinegar
- 1/3 cup dark rum
- ¼ cup ketchup or tomato paste
- 3 tbsp fresh lime juice
- 1½ tbsp soy sauce
- 1½ tbsp Worcestershire sauce
- 1 tbsp minced fresh ginger
- 1 tbsp minced scallion white
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 3 tbsp brown sugar
- Coarse salt (kosher or sea) and fresh ground black pepper to taste
Instructions
Set the EGG for indirect cooking with a convEGGtor at 275°F.
Prepare the rub with sugar, salt, pepper, mustard and five spice powder in a bowl and mix. Sprinkle the ribs on both sides with rub, rubbing it into the meat.
Arrange the ribs, bone side down. After cooking for 1 hour spray the ribs with rice wine. Cook another 3 to 4 hours and spray the ribs once or twice. When ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/2-inch.
In the last 30 minutes, brush the ribs on both sides with some of the guava barbecue sauce. Grill until the ribs are browned and bubbling, 2 minutes per side.
Transfer the ribs to a large platter or cutting board, and cut the racks in half, widthwise (or into individual ribs). Serve at once with the remaining guava sauce on the side.
Yum!!!
Recipe called for temp at 225 degrees…Chef in video
has temp at 275 degrees. So which is the correct temp.??
275 is the correct temperature
Awesome recipe love the ribs
where would one even get Guava Paste?
Most of the local grocery stores have this in the international section.
I have to try this!
excellent recipe