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Chinese-Style Ribs With Guava Barbecue Sauce: A Taste of Island Grilling

The aroma of grilling ribs always transports me back to summer nights with my family. But one particular cookout stands out – the time my uncle returned from a trip to Miami with a suitcase full of guava paste. He declared he was going to make barbecue sauce, and we all watched with amusement as he experimented. The result? These Chinese-style ribs slathered in a tangy, sweet guava barbecue sauce. It was an unexpected, unforgettable flavor explosion, and it redefined barbecue for me. Now, I’m thrilled to share this taste of sunshine and smoky goodness with you.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4-6
Dietary Type: Not Specified

Ingredients

For the Ribs:

2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon dry mustard
1 teaspoon Chinese five spice powder
½ teaspoon fresh ground pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
5 lbs baby back ribs
½ cup medium-dry sherry

For the Guava Barbecue Sauce (use 1 1/4 cups):

8 ounces guava paste, cut in 1/2-inch pieces (about 1 cup; guava paste is sometimes sold in flat cans or in bars wrapped in plastic)
⅓ cup cider vinegar
¼ cup dark rum
3 tablespoons tomato paste
3 tablespoons fresh lime juice (not the bottled kind)
1 tablespoon low sodium soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons minced fresh ginger
1 scallion, minced, white part only
1 garlic clove, minced
¼ cup water
Salt, to taste
Fresh ground pepper, to taste
Crushed red pepper flakes, to taste

Equipment Needed

Grill (gas or charcoal)
Spray bottle
Small saucepan
Bowl
Disposable drip pan (for charcoal grill)

Instructions

Begin by preparing your grill. If using a charcoal grill, light the coals. Allow them to burn until they are covered with a light gray ash. Push the coals to opposite sides of the grill and set a disposable drip pan in the center. This indirect heat method prevents the ribs from burning. If using a gas grill, turn off the center burners to create an indirect cooking zone.
While the grill is heating, prepare the dry rub. In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon, and cloves. Mix thoroughly to ensure all ingredients are evenly distributed.
Sprinkle the dry rub mixture liberally over the ribs, ensuring both sides are well coated. Gently pat the rub onto the ribs to help it adhere.
Pour the medium-dry sherry into a spray bottle. This will be used to baste the ribs during grilling, keeping them moist and adding another layer of flavor.
Place the ribs on the hot grate above the drip pan (or in the indirect heat zone of your gas grill), bony side down. Cover the grill and allow the ribs to cook for 30 minutes.
After 30 minutes, spray the ribs generously with sherry. The sherry adds moisture and helps tenderize the meat. Cover the grill and grill for another 30 minutes.
Shift the ribs around on the grate, but keep them bony side down to prevent burning. Spray once more with sherry.
Cover the grill and continue to grill for about 30 minutes longer, or until the meat is very tender. The total cooking time will be around 1 hour and 30 minutes, but it’s crucial to check for doneness. The meat should easily pull away from the bone. Replenish the coals as necessary throughout the grilling process to maintain a consistent temperature.
While the ribs are grilling, prepare the Guava Barbecue Sauce. In a small saucepan, combine the guava paste with the cider vinegar, dark rum, tomato paste, fresh lime juice, low-sodium soy sauce, Worcestershire sauce, minced fresh ginger, minced scallion (white part only), minced garlic clove, crushed red pepper flakes, and water.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer, stirring occasionally, until the sauce has reduced to about 1 1/4 cups. This should take approximately 15 minutes. The sauce will thicken as it reduces.
Season the Guava Barbecue Sauce to taste with salt and pepper. Remember that the soy sauce and Worcestershire sauce already contain salt, so taste carefully before adding more.
Once the ribs are tender, take them off the grill and spread the coals out evenly (if using charcoal). This will create a more direct heat for glazing.
Brush the Guava Barbecue Sauce generously on both sides of the ribs.
Grill the ribs directly over the fire for about 1 minute per side, until the sauce is glazed and bubbling. Watch carefully to prevent burning. The sugars in the guava paste can caramelize quickly.
Transfer the ribs to a platter and let them rest for 5 minutes before cutting.
Cut down between the bones to separate the ribs and arrange them attractively on a platter.
Serve the ribs immediately, passing the remaining Guava Barbecue Sauce at the table for dipping.

Expert Tips & Tricks

For extra smoky flavor, add wood chips (such as hickory or applewood) to the charcoal grill during the cooking process. Soak the wood chips in water for about 30 minutes before adding them to the coals.
If you don’t have medium-dry sherry, you can substitute it with apple cider or even chicken broth.
The key to tender ribs is low and slow cooking. Avoid rushing the process and maintain a consistent temperature throughout.
If the Guava Barbecue Sauce becomes too thick during simmering, add a tablespoon or two of water to thin it out.
For a spicier sauce, add more crushed red pepper flakes or a pinch of cayenne pepper.
To make the ribs even more flavorful, marinate them in the dry rub overnight in the refrigerator.

Serving & Storage Suggestions

Serve these Chinese-style ribs with guava barbecue sauce as a centerpiece of your next cookout. They pair beautifully with coleslaw, grilled corn on the cob, or a simple green salad. For a truly tropical meal, consider serving them with coconut rice and grilled pineapple.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through, or microwave them in short intervals, being careful not to overcook. The sauce can be stored separately in the refrigerator for up to 5 days. For longer storage, the ribs can be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2242.1 kcal	N/A
Calories from Fat	1517 g	68%
Total Fat	168.6 g	259%
Saturated Fat	62.4 g	311%
Cholesterol	668.7 mg	222%
Sodium	2609.3 mg	108%
Total Carbohydrate	17.5 g	5%
Dietary Fiber	1.5 g	5%
Sugars	11.2 g	44%
Protein	139.2 g	278%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice Level: Adjust the amount of crushed red pepper flakes to control the heat level of the guava barbecue sauce.
Rum Substitute: If you don’t have dark rum on hand, you can use brandy or even apple juice as a substitute, though the flavor will be slightly different.
Guava Paste Alternative: While guava paste is essential for the unique flavor of this sauce, you could experiment with other tropical fruit preserves, such as mango or pineapple, for a different twist. Keep in mind that the sugar content may need to be adjusted.
Vinegar Variation: Try using rice vinegar instead of cider vinegar for a more Asian-inspired flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make the guava barbecue sauce ahead of time?
A: Absolutely! The guava barbecue sauce can be made up to 5 days in advance and stored in the refrigerator. In fact, the flavors often meld together even more beautifully when allowed to rest.

Q: What is guava paste and where can I find it?
A: Guava paste is a thick, sweet confection made from guava fruit. It’s commonly found in Latin American grocery stores or in the international aisle of larger supermarkets.

Q: How do I know when the ribs are done?
A: The ribs are done when the meat is very tender and easily pulls away from the bone. You can also use a meat thermometer to check for an internal temperature of around 190-200°F (88-93°C).

Q: Can I use a different type of ribs?
A: While this recipe is designed for baby back ribs, you can also use spare ribs. However, spare ribs may require a longer cooking time.

Q: Is it possible to bake these ribs in the oven?
A: Yes, you can bake these ribs in the oven. Wrap the seasoned ribs tightly in foil and bake at 300°F (150°C) for about 2-3 hours, or until tender. Then, unwrap the ribs, brush with the guava barbecue sauce, and broil for a few minutes until glazed.

Final Thoughts

I urge you to try these Chinese-style ribs with guava barbecue sauce. The combination of the savory dry rub and the sweet, tangy sauce is simply irresistible. This is more than just a recipe; it’s a culinary adventure waiting to happen. Don’t be afraid to experiment with the recipe and make it your own. Let me know how they turn out, and what you paired it with! Happy grilling!

Chinese-Style Ribs With Guava Barbecue Sauce Recipe