- SERVINGS: 4
Juicy pork ribs, with a fruity guava-garlic glaze, are hugely popular at Jimmy's in Bronx, New York. Guava paste is available at Latin American markets and many supermarkets.
- 4 racks of baby-back pork ribs (about 1 pound each)
- 1 tablespoon vegetable oil
- 2 large garlic cloves, minced
- Cayenne pepper
- Salt and freshly ground black pepper
- 1 cup guava paste (about 10 ounces)
- 1/3 cup water
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- Preheat the oven to 400°. Bring a large pot of water to a boil. Add the ribs, cover and simmer over low heat for 10 minutes. Using tongs, transfer the racks to 2 rimmed baking sheets, meaty side up. Rub with the oil and garlic and season with cayenne, salt and black pepper. Bake the ribs for 30 minutes.
- Meanwhile, in a small saucepan, cook the guava paste and water over low heat, mashing with a fork, until melted and smooth, about 5 minutes. Add the soy sauce and simmer for 2 minutes, stirring. Remove from the heat, stir in the lime juice and season with salt and pepper.
- Raise the oven temperature to 500°. Brush the ribs with the guava glaze, spreading it all over the top. Bake 2 racks at a time on the top shelf of the oven for about 10 minutes, or until the ribs are browned and cooked through. Cut in between the ribs and arrange them on a platter or on plates. Serve hot.
Beer A hearty aleBass, for exampleis all that's needed for these tasty ribs.
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