INGREDIENTS

FOR THE RIBS:

• 1 rack of ribs, 2 ½ pounds total, cut in half
• 1 cup of marinade for meat
• 3 liters of water
• 2 cups guava barbecue sauce
• 1 tablespoon olive oil

FOR THE MARINADE:

• 5 garlic cloves, minced
• 1 tablespoon thyme, minced
• 1 tablespoon coriander, chopped
• 2 teaspoons of cayenne pepper
• 1 teaspoon of cumin
• 1 tablespoon of coarse salt
• 1 teaspoon black pepper, ground
• ½ cup of Guava Pulp

FOR THE GUAVA BARBECUE SAUCE:

• ½ cup of water
• 1 tablespoon soy sauce
• 1 cup of Jungle Pulp Guava Puree Mix
• 1 cup barbecue sauce
• 1 teaspoon black pepper, ground

Preparation

• For the marinade in a bowl, combine all ingredients and mix.
• For the sauce, In a small pot, mix the water, soy sauce and Guava Jungle Pulp and cook over medium heat add the barbecue sauce, ground black pepper and stir. Remove from the fire and let cool.
• For the ribs, place them in a large bowl and rub them with the spice mix or marinade until well coated. Cover the container with plastic wrap and refrigerate 1 to 4 hours.
• Once the ribs are marinated in a pot, add the water and bring to a boil. Add the ribs, cover and simmer for 45 minutes or until tender. Remove the ribs from the water and let them cool. Light the grill and brush lightly with oil. Heat grill to 450°F. Once the grill is hot, add the ribs and start basting them with guava BBQ sauce. Cook the ribs for about 15 minutes, 7-8 minutes on each side. Once the ribs are browned, remove from the grill.