These sticky, sweet, smoky ribs would pair well with full bodied, slightly spicy reds from the South of France and Spain. We would swing for Tempranillo and Grenache. We also like this with a Spanish membrillo in place of guava paste.
Ingredients
2 pounds pork or beef ribs, membrane removed
Salt and pepper
8 ounces guava paste, cubed
¼ cup tomato paste
¼ cup apple cider vinegar
3 garlic cloves, minced
3 tablespoons lime juice (from 1 to 2 limes)
1 tablespoon soy sauce
1 tablespoon smoked paprika
½ tablespoon ground ginger
½ tablespoon onion powder
1 teaspoon ground cayenne
Preparation
Step 1
Heat the oven to 275 degrees and season both sides of the ribs generously with salt and pepper. Line a baking sheet with heavy-duty foil, place the ribs rounded-side up on the sheet then tightly wrap foil over the top of the pan, completely sealing the ribs inside. Cook until the meat is tender and nearly falling off the bone without much resistance, about 3 hours.
Step 2
While the ribs cook, combine the guava paste, tomato paste, vinegar, garlic, lime juice, soy sauce, paprika, ginger, onion powder, cayenne and ¼ cup water in a large, deep pot. (The sauce is prone to splattering.) Bring to a boil on high while whisking the ingredients. Adjust heat to maintain a simmer, cover and cook, whisking periodically, for about 10 minutes so the flavors meld. Taste for salt and pepper. (The sauce can be refrigerated in an airtight container for up to 2 weeks, or frozen for up to 3 months.)
Step 3
When the ribs have finished cooking, remove the foil and brush with some of the rendered fat from the pan, then brush generously with the guava barbeque sauce on both sides. Set the oven to broil. Return the ribs to the oven and broil them on the top rack for 5 to 7 minutes per side, until the sauce is caramelized and browned in spots. Cut into pieces and serve with some extra sauce on the side, if you like.
