Baby Back Ribs with Guava Barbecue Sauce

Steven Raichlen shares his recipe for baby back ribs with guava barbecue sauce on the Big Green Egg.

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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.

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