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Bahamian Smoked Pork Ribs with Guava BBQ Sauce
Tender, slow-smoked pork ribs coated in a sweet and tangy guava barbecue sauce, a unique Bahamian twist on a classic.
🧂 Ingrédients
- 2 racks Pork spare ribs
- 1/4 cup Brown sugar
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Cayenne pepper
- 1 tbsp Salt
- 1 tsp Black pepper
- 1 cup Guava paste
- 1/2 cup Ketchup
- 1/4 cup Apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp Honey
- 1 tbsp Lime juice
👨🍳 Instructions
- 1
Remove the membrane from the back of the ribs. Mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a rub. Generously coat the ribs with the rub.
- 2
Preheat your smoker to 225°F (107°C). Place the ribs in the smoker and cook for 3 hours, or until the ribs are tender and starting to pull away from the bone.
- 3
While the ribs are smoking, prepare the guava BBQ sauce. In a saucepan, combine guava paste, ketchup, apple cider vinegar, Worcestershire sauce, honey, and lime juice. Cook over medium heat, stirring occasionally, until the guava paste has melted and the sauce is smooth and slightly thickened.
- 4
After 3 hours of smoking, remove the ribs from the smoker. Brush them generously with the guava BBQ sauce. Return the ribs to the smoker for another hour, or until the sauce is caramelized and the ribs are fully cooked and tender.
- 5
Let the ribs rest for 10-15 minutes before slicing and serving. Brush with additional sauce if desired.
💡 Conseils de pro
- ✓For a spicier sauce, add a pinch of red pepper flakes.
- ✓If you don't have a smoker, you can bake the ribs in the oven at 275°F (135°C) for 3-4 hours, wrapping them in foil for the first 2 hours, then unwrapping and basting with sauce for the final hour.
- ✓Ensure the guava paste is smooth before combining with other sauce ingredients.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of dark rum to the BBQ sauce for an extra layer of flavor.
- Incorporate finely chopped scotch bonnet peppers into the sauce for a true Bahamian heat.