• Prep Time
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  • Cook Time
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  • Total Time
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  • The base number of servings for this recipe is 4
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    Guava Pork Ribs

    Guava paste, red wine vinegar, and blackberry puree make this savory-sweet dish from NYC's Havana Central restaurant sing!


    Ingredients
    Pork Ribs (par cooked)
    1
    spanish onion
    *
    pinch
    black pepper corns
    1
    teaspoon
    salt
    2-3
    stalks
    celery
    3
    pounds
    pork ribs
    Guava BBQ Sauce
    1
    cup
    guava paste
    6
    tablespoons
    red wine vinegar
    1/4
    cup
    tomato paste
    1/4
    cup
    fresh lime juice
    6
    tablespoons
    blackberry puree
    2
    teaspoons
    ketchup
    2
    teaspoons
    worcestershire sauce
    2
    tablespoons
    minced onions
    2
    garlic cloves
    2
    tablespoons
    butter
    1
    bay leaf
    *
    salt and pepper to taste
    Guava Ribs
    3
    pounds
    pork ribs (par cooked)
    7
    tablespoons
    extra virgin olive oil
    1 1/2
    tablespoons
    minced garlic
    *
    salt and pepper to taste
    *
    guava bbq sauce as needed
    Directions
    For Partially Cooked Pork Ribs: Fill a stock pot ½ of the way with water then add the onions, peppercorns, salt and celery. Let water come to a boil and add racks of ribs. Boil ribs for 45 minutes- add water if needed. Remove ribs from water and let cool down.
    For Guava BBQ Sauce: Simmer all ingredients together for 10 minutes making sure not to burn. Let cool and use immediately. Store any extra in an airtight container and refrigerate. Use as needed.
    For Guava Pork Ribs: Marinate ribs in guava BBQ sauce. Portion by cutting ribs in half and wrap in plastic wrap. Pre-heat oven 375°. Place wrapped ribs in sheet pan and cover with aluminum foil. Allow ribs to cook for 1 hour. Take out of oven and let rest 5-10 minutes until ready to serve

    The base number of servings for this recipe is 4
    OK

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