GUAVA GLAZED FALL-OFF-THE-BONE RIBS
Guava glazed ribs sound like they belong on a restaurant menu, but they're a weeknight reality with this recipe. The Pink Guava Rosé Balsamic brings something tropical and bright to the glaze, unexpected on a rack of ribs and completely right. And while bottled BBQ sauce is convenient, most are loaded with high-fructose corn syrup, artificial smoke, and preservatives you don't need. This one takes 20 minutes, uses real ingredients you control, and tastes like nothing off a shelf.
INGREDIENTS:
DIRECTIONS
Remove the membrane from the bone side of each rack. Slide a knife under it, grip with a paper towel, and pull. Pat ribs dry and season both sides with salt and pepper.
Bring a large pot of water to a boil. Reduce to a gentle simmer. Submerge ribs, cutting racks in half if needed to fit. Simmer gently 45 to 60 minutes, until the meat is tender and beginning to pull back from the ends of the bones. Remove and pat dry.
While the ribs simmer, prepare the Basic BBQ Sauce (see below). Stir in the Pink Guava Rosé Balsamic and simmer 3 to 5 minutes until slightly thickened. Reserve half for serving. (Note: You can use store bought BBQ sauce.)
Preheat oven to 400°F (200°C) or heat grill to medium-high. Brush ribs generously on both sides. Roast on a parchment-lined baking sheet for 15 minutes, turning once. Apply a second coat of glaze in the last few minutes until caramelized and catching at the edges.
Rest 5 minutes before slicing between the bones. Serve with remaining glaze on the side.
For the Basic BBQ Sauce:
INGREDIENTS:
DIRECTIONS:
Whisk all ingredients in a medium saucepan over medium heat. Bring to a gentle boil, then reduce to a simmer for 10 minutes until thickened. Set aside to cool.
