Sticky Guava BBQ Pork Back Ribs

Ingredients

Ribs:

• 2 racks pork back ribs
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup apple juice

Sticky Guava BBQ Sauce:

• 1 tbsp neutral oil
• 1 medium onion, diced
• 4 cloves garlic, sliced
• 2 tbsp ginger, grated
• ¼ cup dark rum
• 1 cup guava paste, diced
• 1 cup ketchup
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp black pepper
• ¼ tsp cayenne
• 2 tbsp apple cider vinegar

Garnish:

• Plantain chips, crushed by hand
• Sliced scallions
• Thinly sliced red chili rings

Directions

DAY 1:

1. Season the ribs with the salt, pepper, garlic powder, and onion powder.
2. Place each rack on a sheet of heavy-duty foil. Pour ½ cup apple juice over each rack, cover with a second sheet of foil, and seal tightly.
3. Bake at 300°F for 3 hours until tender. Cool completely and refrigerate overnight.

DAY 2:

1. Cut between the bones while the ribs are cold.

SAUCE PREP:

1. For the sauce, sweat the onions in oil until softened. Add the garlic and ginger and cook for 1 minute. Deglaze with the rum.
2. Add the guava paste, ketchup, Dijon, Worcestershire, soy sauce, black pepper, and cayenne. Simmer for 10 minutes until thickened.
3. Add the vinegar and blend until smooth.

FINISHING RIBS:

1. Heat a non-stick pan over medium heat, once hot, add oil. Add the ribs and sear until lightly caramelized.
2. Brush on enough guava BBQ sauce to coat the ribs, continue to sauté until ribs are sticky, glossy, and lacquered.
3. Transfer to a platter and finish with crushed plantain chips, sliced scallions, and red chili rings.