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Chinese-Style Ribs with Guava Barbecue Sauce

*, 2 tablespoons sugar

*, 1 tablespoon kosher salt

*, 1 tablespoon dry mustard

*, 1 teaspoon Chinese five-spice powder

*, 1/2 teaspoon freshly ground pepper

*, 1/2 teaspoon ground cinnamon

*, 1/4 teaspoon ground cloves

*, 5 pounds baby back ribs

*, 1/2 cup medium-dry sherry

*, Guava Barbecue Sauce </recipes/guava-barbecue-sau

and, serving

1

Light a grill. When the coals are covered with a light gray ash,

2

push them to opposite sides of the grill and set a disposable drip

3

pan in the center. If using a gas grill, turn off the center burners.

4

In a bowl, combine the sugar, salt, dry mustard, Chinese

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five-spice powder, pepper, cinnamon and cloves. Sprinkle the

6

mixture over the ribs. Pour the sherry into a spray bottle.

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Place the ribs on the hot grate above the drip pan and away from

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the coals, bony side down. Cover and grill for 30 minutes. Spray

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the ribs with sherry. Cover and grill for another 30 minutes.

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Shift the ribs around (but keep them bony side down) and spray

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once more with sherry. Cover and grill for about 30 minutes

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longer, until the meat is tender. Replenish the coals as necessary

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throughout grilling.

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Take the ribs off the grill and spread the coals out evenly. Brush

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the Guava Barbecue Sauce on both sides of the ribs and grill

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directly over the fire for about 1 minute per side, until glazed

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and bubbling. Transfer the ribs to a platter and let rest for 5

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minutes. Cut down between the bones and arrange the ribs on a

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platter. Pass the remaining sauce at the table.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (2.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

115.75

Calories From Fat (2%)

2.8

% Daily Value

Total Fat 0.34g

<1%

Saturated Fat 0.05g

<1%

Cholesterol 0mg

0%

Sodium 349.1mg

15%

Potassium 103.29mg

3%

Total Carbohydrates 13.94g

5%

Fiber 4.48g

18%

Sugar 2.27g

 

Protein 0.79g

2%

Tips

wine recommendation A red wine with rich fruit and soft tannins, such asa Zinfandel from California's Central Coast, will enrich the flavor ofthese sweet, sticky ribs. The 2003 Wild Horse, from Paso Robles, is fullof ripe huckleberry flavor; the 2001 Santa Barbara Winery LafondVineyard suggests spiced raspberry jam.