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.
Slideshow:Great Barbecue Sauces
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
Freshly ground pepper
How to Make It
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.
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.
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