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Ribs St. Barthelemy
hot guava dipping sauce | serves 4
2 (2 pound) racks Baby Back Ribs
Kosher salt
Freshly ground pepper
Hot Guava Dipping Sauce (recipe follows)
Hot Guava Dipping Sauce
yields 2 cups
The island of St. Barths in the French West Indies inspired this sweet hot sauce. This lovely island is a place where the temperature, people and sauces all compete for the title of “hottest.”
1/2 habanero pepper (less if you can't stand the heat)
8 ounces guava paste
1 cup freshly squeezed orange juice
2 limes, juiced
2 tablespoons apple cider vinegar
1 cup fresh (unsweetened) coconut flake
salt and pepper to taste
Remove membrane from the back of the rib racks (see page 90). Liberally season ribs with salt and pepper and let them set at room temperature for 20 to 30 minutes.
Heat grill to medium-high heat.
Wrap each rack of ribs individually in a double layer of heavy-duty aluminum foil. Place both rib packets on the grill and cook, covered, for 25 minutes. Turn packets over and grill for an additional 20 minutes. The ribs will be done when the meat pulls away from the bone. To add a little crunch to the meat, unwrap the foil from the racks and place the ribs directly on the grill for 2 to 3 minutes per side. Remove the ribs from heat and allow ribs to rest for 15 minutes before cutting them into individual servings. Serve warm or room temperature with Hot Guava Dipping Sauce.
Directions for Hot Guava Dipping Sauce:
Add all ingredients to a blender and process until smooth.
Guava paste is a mixture of guava pulp and sugar. It's a product of brazil and sold in 17.5 ounce blocks that can be found in the ethnic food section of most grocery stores.