Kurobuta Short Ribs with Guava BBQ Sauce

Directions

Dry Rub

1. Combine all ingredients in a bowl, and whisk well. Store in an airtight container in a cool, dry place. (Makes 2 cups, enough for 5 to 6 lbs of meat)

Guava BBQ Sauce

1. Place the water, guava paste, vinegar, hoisin sauce, brown sugar, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and jalapeno pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

Short Ribs

1. Preheat the oven to 400°F. Pat the ribs dry. Rub the rib racks in a generous amount of dry rub. Wrap the ribs in a secure and heavy layer of food grade plastic wrap. Wrap the ribs next in a large sheet of foil, tenting the foil and wrapping the ribs loosely, though keeping an airtight seal on the foil.

2. Place the foil wrapped ribs on a baking sheet. Bake in the oven on the middle rack for 45 minutes, then reduce the heat to 325°F and bake for another hour. Remove the ribs from the oven and allow to cool to room temperature while leaving the ribs still wrapped in foil. (In other words, don’t open them yet!).

3. Once the ribs have cooled down you may refrigerate them or throw them on the grill right away to eat! Individual riblets can be cut more easily after the meat has been refrigerated. To BBQ, heat the grill on medium high. Baste as desired with the guava BBQ sauce. Alternatively, you can deep fry the cooked ribs and toss in warm guava BBQ sauce.