Prairie Fresh® logo
< BACK TO ALL RECIPES
Guava-Glazed Backribs

Source: National Pork Board

Print Friendly, PDF & Email
Where to Buy
PREP TIME

240 mins

COOK TIME

75 mins

SERVING SIZE

4

What You’ll Need

  • 1 rack Prairie Fresh® backribs (about 2 ½ pounds total, cut in half)
  • 1 tablespoon olive oil
  • 1 gallon water

 

For the Rib Rub:

  • 5 cloves garlic (minced)
  • 1 tablespoon thyme (chopped)
  • 1 tablespoon cilantro (chopped)
  • 2 tablespoons cayenne
  • 1 teaspoon cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper

 

For the Guava BBQ Sauce:

  • ¼ cup soy sauce
  • ½ cup water
  • 1 tablespoon guava paste
  • 1 cup barbecue sauce
  • 1 teaspoon black pepper

 

For the Cilantro Lime Slaw:

  • 3 tablespoons fresh lime juice
  • 1 jalapeno chile (pickled, sliced)
  • 1/3 cup fresh cilantro (chopped)
  • 4 cups green cabbage (finely sliced)
  • 4 green onions (sliced, about ¼ cup)
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon olive oil

Directions

For rib rub, in a small bowl, combine all rub ingredients and mix.

For guava BBQ Sauce, in a small pot, combine water, soy sauce and guava paste and cook over medium heat. Once guava paste melts, add BBQ sauce, ground black pepper and stir. Remove from heat and set aside to cool.

For Cilantro Lime Slaw, in a small bowl, combine all ingredients and mix. Refrigerate until ready to serve.

Place ribs in a large mixing bowl and rub with rib rub mixture until well coated. Cover bowl with a plastic wrap and refrigerate for 1-4 hours.

Once ribs have marinated, bring 1 gallon of water to a boil. Add the ribs, cover and simmer over low heat for 45 minutes or until tender. Remove ribs from water and set aside to cool.

Turn on grill and brush lightly with oil. Heat grill to 450 F. Once grill is hot, add the ribs and begin basting with guava BBQ sauce. Cook ribs for about 15 minutes, 7-8 minutes on each side. Once the ribs are golden brown, remove from the grill.
View All Recipes