Oven Roasted Guava Ribs

This Oven Roasted Guava Ribs recipe is the sweet and tangy bite you are looking for this grilling season.

Why We Love These Oven Roasted Guava Ribs

When the craving for ribs strikes, it could be all consuming. Originally we thought you needed a BBQ or a grill to get the perfect finger licking ribs we love. We had no idea it could be as easy as popping them in the oven and letting them slowly roast to perfection.

Here is a fact, in order to achieve good ribs you need two things: 1- a delicious rub and seasoning, and 2- time. If you have that then you have everything you need for fall off the bone deliciousness. This recipe is going to give you the rub and seasoning, all we ask is that you give it the time.

Our Tips for the Perfect Guava Ribs

As you will see, this recipe has only a handful of ingredients but they come together to bring such a great flavor. In making the rub, we decided to use Achiote because it brings an earthy, peppery flavor with a hint of bitterness. Then we thought it would be perfect to balance it out the brown sugar.

As far as the beer goes, any beer you have on hand will do. Just be sure to pour it into the bottom of the pan before wrapping with aluminum foil to help steam the ribs. By the end of two hours your ribs will be steamed and slow roasted to absolute fall of the bone perfection.

What to Serve With our Guava Ribs

Oven Roasted Ribs

Recipe by Abuela's Counter Course: EntreeCuisine: Cuban AmericanDifficulty: Moderate

Servings

6

servings

Prep time

15

minutes

Cooking time

2

hours 

5

minutes

Ingredients

• 2 racks of pork ribs (about 2-3 pounds)
  

• 2 tablespoons of achiote paste

• 4 tablespoons of brown sugar

• 1 ½ teaspoon of sazon

• 2 tablespoons of kosher salt and freshly cracked pepper

• 8 oz of beer

• Abuela’s Guava BBQ Sauce for glazing and serving

Directions

• Preheat oven to 325 degrees. Prepare the racks of ribs by drying them completely.
• Spread front and back of ribs with achiote paste. Sprinkle with sazon, salt and pepper on both sides. Then rub the brown sugar into the meaty portion of the ribs.
• Place ribs in a sheet pan (meaty side up). Pour out your beer into the bottom of the sheet pan.
• Cover tightly with foil. Roast in the center rack of the oven for 2 hours. *you will start to see the meat pull away from the bone.
• Once they are ready, pull them out and spread the sauce over the top of the ribs and broil on high for 3-5 minutes.