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.
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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