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Guava Glazed Pork Ribs     

HT  BBQ  MC 80mins plus refrigeration


Serves 4     Hot  Pork  Spices  Fruit  Barbecue  Main Course  Dairy Free



50g/2oz Brown Sugar 

2 teasp Ground Ginger 

2 teasp Garlic Powder 

2 teasp Onion Salt 

1 teasp Sweet Paprika 

1/2 teasp Ground Cinnamon 

2 Racks Baby Back Pork Ribs (about 675g/1-1/2lb each)

60ml/2fl.oz. Water 

240ml/8fl.oz. Guava Jelly




1. Preheat the oven to 190C, 375F, Gas mark 5 and line a shallow baking tin with aluminium foil. 


2. Place the brown sugar, ginger, garlic powder, onion salt, paprika and cinnamon in a small bowl and mix well.


3. Reserve 2 tablespoons of spice mixture and rub remaining spice mixture over the ribs to coat well. 


4. Place the ribs in the lined tin in a single layer, pour the water into tin, cover with foil and bake for 1 hour, or until meat starts to pull away from bones. 


5. Meanwhile, place the guava jelly and reserved spice mixture in a bowl and mix well. 


6. At the end of the cooking time, remove the ribs from the oven uncover and brush the ribs with the jelly mixture. 


7. Allow to cool then cover and refrigerate for 1 - 8 hours or overnight. 


8. Cook over hot coals for  5-8 minutes on each side, basting with any remaining jelly mixture, until heated through and browned. Serve immediately.



Main equipment required to make this Recipe


Mixing Bowl

Shallow baking tin

Aluminium foil

Pastry brush


Key techniques required to make this Recipe


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.


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