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Guava Glazed Baby Back RibsSource: Chef Eric Leterc, Pacific Beach Hotel
Party size recipe!
2 gal guava juice
2 C sherry wine vinegar
4 pc smoked papaya
2 T Chinese five spices
4 oz oyster sauce
3 T ground black pepper
1 C sugar
salt to taste
15 lb baby back ribs, pork
Reduce the guava juice to a sauce consistency. Smoke the papaya, seeds removed, skin on. (If you cannot smoke the papaya, use ripe papaya and liquid smoke.) After they're smoked, scoop out the pulp and add to the guava sauce; add all other ingredients at once. Let simmer for 5-10 minutes and blend with portable mixer.
Place baby back ribs and cold water in a pot; bring to a boil, then simmer until ribs are soft, almost falling apart. Cool off ribs and spread them with guava glaze. Let marinate overnight or longer. Finish ribs on a barbecue or in hot oven till they have a nice coloration.
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