Hot Tempered Baby Back Ribs with Sweet Guava Glaze

Hot Tempered Baby Back Ribs with Sweet Guava Glaze

"For an exotic treat that gives you a feel of the 'islands,' try these hot and spicy ribs, graced with the fragrance of guava."
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Ingredients

1 h 20 m servings 815 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 815 kcal
  • 41%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 761 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine brown sugar and spices in a small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well.
  2. Place ribs in a single layer on an aluminum foil-lined baking sheet (17x11-inch) or roasting pan. Pour water into pan; cover with foil. Bake at 375 degrees F for 1 hour, or until meat starts to pull away from bones.
  3. Meanwhile, combine jelly and reserved spice mixture. Brush steamed ribs with jelly mixture. Cover and refrigerate 1 hour or overnight, if desired.
  4. Grill or broil 3-5 minutes per side, or until heated through and nicely browned.

Footnotes

Reviews

Read all reviews 5
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Let's put it this way I went back for more, (eating in another room) and they were all gone.

Awesome! The flavor is perfect. I would warn though, steamed ribs smell terrible! They don't really start to smell good until they start the second cooking (broiling). I did not have Seasoned S...

This was delicious. I used guava paste and let them sit in the refrigerator all day. Very sweet but still spicy. I'll definitely be addint this to my recipe box.

I give the glaze a 5 but I want to try it on another cut of meat. It did not do it justice somehow.

Tried this one ribs yesterday and it's definately a keeper. I'm looking for more recipes with guava or quince but unfortunately not coming up with much. Thanks for this great recipe.