Guava Barbecue Sauce

  • SERVINGS: 1 1/4 cups

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.


  1. 8 ounces canned guava paste (see Note), cut into 1/2-inch pieces (1 cup)
  2. 1/3 cup cider vinegar
  3. 1/4 cup dark rum
  4. 3 tablespoons tomato paste
  5. 3 tablespoons fresh lime juice
  6. 1 tablespoon soy sauce
  7. 1 tablespoon Worcestershire sauce
  8. 2 teaspoons minced fresh ginger
  9. 1 scallion, white part only, minced
  10. 1 garlic clove, minced
  11. 1/4 cup water
  12. Salt
  13. Freshly ground pepper
  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.