A delicious recipe for Star-Spangled Rum-and-Guava-Glazed Spareribs, featuring a sweet and tangy glaze that enhances the flavor of tender pork ribs.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 45 minutes
Yield:4-6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3–4 pounds pork spareribs
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 cup guava paste, cut into small cubes
1/2 cup pineapple juice
1/4 cup dark rum
2 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, optional
1–3 tablespoons water, as needed
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon thinly sliced green onions
Lime wedges, optional
Instructions
Preheat the oven to 300°F. Line a large roasting pan or rimmed baking sheet with heavy-duty aluminum foil.
Remove the thin membrane from the bone side of the ribs if it is still attached. Pat the ribs dry with paper towels.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cumin.
Rub the ribs lightly with olive oil, then coat all sides evenly with the spice mixture. For deeper flavor, cover and refrigerate for 2 hours or overnight.
Place the ribs meat-side up on the prepared foil. Cover tightly with another layer of foil to trap the moisture.
Bake for approximately 2 hours to 2 hours and 30 minutes, or until the meat is tender and a knife slides into it easily.
Carefully uncover the ribs, watching out for hot steam. Drain excess liquid from the pan if necessary, keeping the ribs intact.
While the ribs bake, combine the guava paste, pineapple juice, rum, ketchup, apple cider vinegar, brown sugar, soy sauce, garlic, ginger, smoked paprika, and cayenne pepper in a saucepan.
Heat over medium-low heat, stirring frequently, until the guava paste melts and the mixture becomes smooth, about 8–12 minutes.
If the glaze is too thick, add water 1 tablespoon at a time. If it is too thin, simmer gently until it thickens enough to coat the back of a spoon.
Taste and adjust the balance: add a little vinegar for extra tang, brown sugar for sweetness, or cayenne for more heat.
Increase the oven temperature to 425°F.
Brush a generous layer of guava-rum glaze over the top and sides of the tender ribs. Return them to the oven uncovered for 8–10 minutes.
Brush on another layer of glaze and bake for another 5–8 minutes, watching carefully to prevent the sugars from burning.
For extra char, broil briefly for 1–2 minutes, keeping the ribs close to the oven and watching continuously.
Remove the ribs from the oven and let them rest for 5–10 minutes before slicing between the bones.
Brush with any remaining glaze that has not touched raw meat or raw-meat utensils. Sprinkle with cilantro or parsley and green onions, then serve with lime wedges if desired.
Notes
For best results, marinate the ribs overnight.
Adjust the cayenne pepper according to your heat preference.
Ensure to monitor the ribs closely during the final baking and broiling stages to prevent burning.