Chinese-style Ribs With Guava Barbecue Sauce

Total Time: 2 hrs 20 mins Preparation Time: 45 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon dry mustard
• 1 teaspoon chinese five spice powder
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 5 lbs baby back ribs
• 1/2 cup medium-dry sherry
• 8 ounces guava paste, cut in 1/2-inch pieces (1 cup, guava paste is sometimes sold in flat cans or in bars wrapped in plastic)
• 1/3 cup cider vinegar
• 1/4 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, part only
• 1 garlic clove, minced
• 1/4 cup water
• salt, to taste
• fresh ground pepper
• crushed red pepper flakes

Recipe

• 1 ribs:.
• 2 light a grill.
• 3 when the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
• 4 if using a gas grill, turn off the center burners.
• 5 in a bowl, combine the sugar, salt, dry mustard, chinese five-spice powder, pepper, cinnamon and cloves.
• 6 sprinkle the mixture over the ribs.
• 7 pour the sherry into a spray bottle.
• 8 place the ribs on the hot grate above the drip pan and away from the coals, bony side down.
• 9 cover and grill for 30 minutes. spray the ribs with sherry. cover and grill for another 30 minutes.
• 10 shift the ribs around (but keep them bony side down) and spray once more with sherry.
• 11 cover and grill for about 30 minutes longer, until the meat is tender.
• 12 replenish the coals as necessary throughout grilling.
• 13 take the ribs off the grill and spread the coals out evenly.
• 14 brush the guava barbecue sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling.
• 15 transfer the ribs to a platter and let rest for 5 minutes.
• 16 cut down between the bones and arrange the ribs on a platter.
• 17 pass the remaining sauce at the table.
• 18 guava barbecue sauce:.
• 19 in a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil.
• 20 simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
• 21 season with salt & pepper (if needed).
• 22 * a red wine with rich fruit and soft tannins, such as a zinfandel from california's central coast, will enrich the flavor of these sweet, sticky ribs.