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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sticky Guava Ribs   
    Categories: Pork, Fruits, Vegetables, Chilies, Citrus   
         Yield: 4 servings   
       
         2 lb Pork or beef ribs, membrane   
              - removed   
              Salt & pepper   
         8 oz Guava paste; diced   
       1/4 c  Tomato paste   
       1/4 c  Apple cider vinegar   
         3 cl Garlic; minced   
         3 tb Lime juice   
         1 tb Soy sauce   
         1 tb Smoked paprika   
       1/2 tb Ground ginger   
       1/2 tb Onion powder   
         1 ts Ground cayenne   
       
     Set the oven @ 275oF/135oC and season both sides of the   
     ribs generously with salt and pepper. Line a baking   
     sheet with heavy-duty foil, place the ribs rounded-side   
     up on the sheet then tightly wrap foil over the top of   
     the pan, completely sealing the ribs inside. Cook until   
     the meat is tender and nearly falling off the bone   
     without much resistance, about 3 hours.   
        
     While the ribs cook, combine the guava paste, tomato   
     paste, vinegar, garlic, lime juice, soy sauce, paprika,   
     ginger, onion powder, cayenne and 1/4 cup water in a   
     large, deep pot. (The sauce is prone to splattering.)   
     Bring to a boil on high while whisking the ingredients.   
     Adjust heat to maintain a simmer, cover and cook,   
     whisking periodically, for about 10 minutes so the   
     flavors meld. Taste for salt and pepper. (The sauce can   
     be refrigerated in an airtight container for up to 2   
     weeks, or frozen for up to 3 months.)   
        
     When the ribs have finished cooking, remove the foil and   
     brush with some of the rendered fat from the pan, then   
     brush generously with the guava barbeque sauce on both   
     sides. Set the oven to broil. Return the ribs to the   
     oven and broil them on the top rack for 5 to 7 minutes   
     per side, until the sauce is caramelized and browned in   
     spots. Cut into pieces and serve with some extra sauce   
     on the side, if you like.   
        
     By: Kia Damon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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