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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 RibsSlideshow: Great Barbecue Sauces 

Steven Raichlen
June 2006

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Recipe Summary

total:
25 mins
Yield:
1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

Notes

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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