Mar 2, 2012

Caribbean Baby Back Ribs with Guava GlazeRecipe from Weber's Time to Grill™ by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.5 oz fresh ginger
  • 1 garlic cloves
  • 1 habanero or jalapeño chile peppers
  • 3 scallions

Meat / Poultry / Seafood

  • 2 rack baby back ribs, each about 2 lb

Oil and Spices

  • 2 tsp dried oregano
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp kosher salt
  • 0.5 tsp onion powder

Condiments

  • 1 cup guava jelly or apricot preserves
  • 9 tbsp ketchup

Dairy

  • 3 tbsp unsalted butter

Special Equipment

  • rib rack

Ingredients

Rub

  • 1 tablespoon kosher salt
  • 2 teaspoons dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper

  • 2 racks baby back ribs, each about 2 pounds

Glaze

  • 1 cup guava jelly or apricot preserves
  • ½ cup plus 1 tablespoon ketchup
  • 3 tablespoons unsalted butter
  • 3 scallions (white and light green parts only), minced
  • 1 tablespoon peeled, grated fresh ginger
  • 1½ teaspoons seeded and minced habanero chile pepper or 2 teaspoons minced jalapeño chile pepper
  • 1 large garlic clove, grated

Instructions

  1. Prepare the grill for indirect cooking over low heat (250° to 300°F).

  2. In a small bowl mix the rub ingredients.

  3. Remove the membrane from the back of each rack of ribs. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides. Arrange the ribs in a rib rack, all facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes before grilling. Meanwhile, make the glaze.

  4. In a small saucepan over medium heat, mix the glaze ingredients.

  5. Brush the cooking grates clean. Place the ribs over indirect low heat, as far from the heat as possible, with the bone sides facing toward the heat. Close the lid. After 3 hours, check to see if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by ½ inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue cooking for up to 4 hours.

  6. Remove the ribs from the rib rack and transfer to a sheet pan. Lightly brush the ribs on both sides with the glaze. Lay the ribs flat on the cooking grate, with one rack at a time over direct heat. Grill them, with the lid closed as much as possible, until the ribs are a little crispy on the surface, 10 to 15 minutes, brushing them, turning them, and swapping their positions occasionally. Return the ribs to the sheet pan, give them one last coating of glaze, and cover with foil to keep warm for as long as 15 minutes. Cut the racks between the bones and serve right away.

1 Review

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Apr 29, 2016

Audrey C

sticky and spicey

love it..my neighbors always ask me to let her know when I cook these ribs. made it just as recipe directed.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Caribbean Baby Back Ribs with Guava Glaze

×