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GUAVA-GLAZED
BBQ RIBS
WINDJAMMER BAREFOOT CRUISES
This cruise line offers casual cruises throughout the
Caribbean and opportunities to learn to sail tall ship
sailboats. A cruise on the 90-passenger supply ship,
Amazing Grace, began in Freeport, Bahamas and went to
Trinidad with stops along the way in Grand Turk, Tortola,
Cooper Island, St. Barts and Bequia. This recipe comes
from those Caribbean Island roots.
Their recipe:
3 racks of baby back or St. Louis-style ribs
6 cloves garlic, minced
1 tbl. dried thyme
4 bay leaves, crumbled
2 tbl. dried parsley
1 tbl. ground allspice
2 tbl. liquid smoke
2 oz. soy sauce
4 oz. white wine
Par-boil ribs for 10 minutes to rend fat. Make marinade
by mixing spices and wine. Place ribs in baking pan
and brush liberally with marinade on both sides. Cover
and bake at 325-350 degrees for 1 1/2 hours,
basting with marinade from pan about every half-hour.
Remove from oven and allow to cool.
Pour pan drippings into sauce pan; defat the drippings
by adding ice cubes until fat congeals to ice, then
removing ice. Reduce by half, add 4 tbl. guava jelly
(plus 1 tbl. flambeau hot sauce or one scotch bonnet
or
jalapena pepper minced) to 1 cup defatted drippings.
Reduce to thick consistency. Finish on grill while
brushing ribs with sauce.
Yield: Serves six
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