Chinese-Style Ribs With Guava Barbecue Sauce

“This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!”
2hrs 20mins

Ingredients Nutrition


  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.
  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.

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