2 pounds baby back pork ribs (1 rack)
1 tablespoonof salt
1/2 tablespoon of freshly ground pepper
1 tablespoon of paprika
1 tablespoon of brown sugar
4oz Mi Madre Guava Sauce
1/2 tablespoon of Mi Madre Pique (optional)

  1. Preheat oven to 350°. Combine salt, pepper, brown sugar and paprika in a small bowl and place the rack of ribs on a double layer of foil; sprinkle rub all over ribs.
  2. Bake ribs until very tender but not falling apart (about 1 hour). Carefully unwrap ribs and pour any juices from foil into a 4-cup heatproof measuring cup (reserve juices), and let ribs cool completely.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add water to rib juices, if needed, to measure 1/2 cup and whisk in Mi Madre Guava Sauce to blend.
  4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through (5-10 minutes).
  5. Take them out of grill and cut between ribs to separate.
  6. Serve with additional Mi Madre Guava Sauce and enjoy.
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