Guava Barbecue Sauce

Steven Raichlen uses guava paste and rum in this sensational, sticky sauce--flavors inspired by his hometown of Miami. It's delicious slathered on Raichlen's Chinese-Style Ribs.

  • Total Time:
  • Servings: 1 1/4 cups
KEY: Barbecue/Cookout, American, Caribbean, Southern/Soul Food, Sauces & Condiments, Fast, Make Ahead, Staff Favorites

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  • 8 ounces canned guava paste (see Note), cut into 1/2-inch pieces (1 cup)
  • 1/3 cup cider vinegar
  • 1/4 cup dark rum
  • 3 tablespoons tomato paste
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced fresh ginger
  • 1 scallion, white part only, minced
  • 1 garlic clove, minced
  • 1/4 cup water
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, ginger, scallion, garlic and water and bring to a boil. Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes. Season the sauce with salt and pepper.

Make Ahead

The barbecue sauce can be refrigerated for up to 5 days.


Guava paste is usually sold in flat metal cans. It is available at many supermarkets as well as at Latin markets.

Contributed By Published June 2006

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499360 recipes/guava-barbecue-sauce 2013-12-06 Steven Raichlen barbecue-cookout|american|caribbean|southern-soul-food|sauces-and-condiments|fast|make-ahead|staff-favorite june-2006 recipes,guava-barbecue-sauce 499360