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Guava-Glazed Ribs

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  1 Hour
  Serves 4
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.
For Ribs:
4 racks of baby-back pork ribs (about 1 pound each)
1 tablespoon vegetable oil
2 large garlic cloves, minced
cayenne pepper
For Glaze:
1 cup guava paste (about 10 ounces)
1/3 cup water
2 tablespoons soy sauce
2 tablespoons fresh lime juice
salt and freshly ground black pepper
Guava-Glazed Ribs Recipe at
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.

BEER RECOMMENDATION: A hearty ale--Bass, for example is all that's needed for these tasty ribs.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1515
Fat. Total: 111g
Fiber: 1g
Carbohydrates, Total: 53g
Sodium: 792mg
% Cal. from Fat: 66%
Cholesterol: 367mg
Protein: 73g
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