- Active Time 20m
- Total Time 1h
Juicy pork ribs, with a fruity guava-garlic glaze, are hugely popular at Jimmy's. Guava paste is available at Latin American markets and many supermarkets. BEER RECOMMENDATION: A hearty ale--Bass, for example is all that's needed for these tasty ribs.
- For Ribs:
- 4 racks of baby-back pork ribs (about 1 pound each)
- 1 tablespoon vegetable oil
- 2 large garlic cloves, minced
- Cayenne pepper
- Salt and freshly ground black pepper
- For Glaze:
- 1 cup guava paste (about 10 ounces)
- 1/3 cup water
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
FOR RIBS: Preheat the oven to 400 degrees F. Bring a large pot of water to a boil. Add the ribs, cover and simmer over low heat for 10 minutes. Using tongs, transfer the racks to 2 rimmed baking sheets, meaty side up. Rub with the oil and garlic and season with cayenne, salt and black pepper. Bake the ribs for 30 minutes.
FOR GLAZE: Meanwhile, in a small saucepan, cook the guava paste and water over low heat, mashing with a fork, until melted and smooth, about 5 minutes. Add the soy sauce and simmer for 2 minutes, stirring. Remove from the heat, stir in the lime juice and season with salt and pepper.
TO SERVE: Raise the oven temperature to 500 degrees F. Brush the ribs with the guava glaze, spreading it all over the top. Bake 2 racks at a time on the top shelf of the oven
for about 10 minutes, or until the ribs are browned and cooked through. Cut in
between the ribs and arrange them on a platter or on plates. Serve hot.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
1515 calories; 111g total fat; 367mg cholesterol; 792mg sodium; 53g carbohydrates; 1g fiber; 73g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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