Chinese-Style Ribs With Guava Barbecue Sauce - cooking recipe

Ingredients

RIBS
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon dry mustard
1 teaspoon Chinese five spice powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
5 lbs baby back ribs
1/2 cup medium-dry sherry
GUAVA BARBECUE SAUCE (use 1 1/4 cups)
8 ounces guava paste, cut in 1/2-inch pieces (1 cup, guava paste is sometimes sold in flat cans or in bars wrapped in plastic)
1/3 cup cider vinegar
1/4 cup dark rum
3 tablespoons tomato paste
3 tablespoons fresh lime juice (not the bottled kind)
1 tablespoon low sodium soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons minced fresh ginger
1 scallion, minced, white part only
1 garlic clove, minced
1/4 cup water
salt, to taste
fresh ground pepper
crushed red pepper flakes

Preparation

RIBS:
Light a grill.
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.
If using a gas grill, turn off the center burners.
In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves.
Sprinkle the mixture over the ribs.
Pour the sherry into a spray bottle.
Place the ribs on the hot grate above the drip pan and away from the coals, bony side down.
Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes.
Shift the ribs around (but keep them bony side down) and spray once more with sherry.
Cover and grill for about 30 minutes longer, until the meat is tender.
Replenish the coals as necessary throughout grilling.
Take the ribs off the grill and spread the coals out evenly.
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.
Transfer the ribs to a platter and let rest for 5 minutes.
Cut down between the bones and arrange the ribs on a platter.
Pass the remaining sauce at the table.
GUAVA BARBECUE SAUCE:
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.
Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
Season with salt & pepper (if needed).
* 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.