One Christmas I bought Andre a grill/smoker since he loves BBQ so much. I can't remember where we took the grill one weekend but we put in the back of my mother-in-laws friends truck, and someone left the cover on as drove home and uphill, needless to say the cover fell off somewhere on the drive home. I'm now stuck with faux-grilling in my oven, however it still turns out delicious. The trick to still getting that great grill flavor is the liquid smoke in the BBQ sauce and putting the ribs under the broiler for 5 minutes in the end.
Dry Rub Seasoning:
2 lb baby back ribs
3 tbs goya adobo all purpose seasoning
1 packet seasoning
2 tsp sweet paprika
1 tsp onion powder
2 tsp black pepper
Combine all the seasoning in a bowl and set aside. Using a knife, slide a carving or pairing knife under the membrane and over a bone to lift and loosen the membrane and separate from the bone. Grabbing the edge of the membrane with a paper towel, pull it off in one clean pull. The membrane should come off in one whole piece. If not repeat to remove it in smaller pieces, until completely removed.
Rinse your ribs with vinegar and pat dry with paper towel. Season ribs with dry rub and allow to marinate for 2 hours or overnight.
Wrap your ribs in foil tightly and bake for 1 hour 30 minutes on a baking rack. Uncover and brush with BBQ sauce and bake for an additional 30 minutes. Place ribs under the broiler for 5 minutes and allow to rest for 5 minutes before using a very sharp, non-serrated carving knife to cut your ribs.
1/2 cup ketchup
1/3 cup mustard
1/4 cup molasses
2 tsp apple cider vinegar
2 tsp soy sauce
1 tbsp Worcestershire
1/2 tsp liquid smoke
1 tsp cumin
2 tsp onion powder
2 tsp black pepper
1/3 cup Guava paste
2 tbsp water
In a sauce pot with fire set to low, melt guava paste with 2 tbsp water. When guava has melted, add ketchup, mustard, molasses, apple cider vinegar, soy sauce, Worcestershire, liquid smoke, cumin, onion powder and black pepper. Allow to simmer on low for 7-10 minutes.
You can use this BBQ sauce on ribs, chicken, pork or tofu for those of the non meat eating persuasion. I hope you enjoy this BBQ sauce as much as I do, store any left over sauce refrigerated in an airtight container.
Love Always,
Nina