Guava BBQ Pork Ribs

A couple of weeks ago I used my new cookbook, Coconuts and Collard Greens, and made BBQ pork ribs, but not just any BBQ pork ribs, guava BBQ pork ribs. I love guava and when I first saw that recipe, I knew I had to try it. Guava reminds me so much of Puerto Rico! It’s a classic flavor used in punches and I’m a sucker for guava paste accompanied with cheese and ritz crackers.

My mom was going to Puerto Rico, so I asked her to bring back some guavas from a neighbor’s tree or a local farmer's market, but she quickly reminded me that it wasn’t the season for guavas and that bringing them would be hard because they don’t let you bring anything back with seeds. I insisted she tried and so she managed to bring back a few, which were store bought and that is what I used.

I followed the directions as stated in the cookbook and the ribs had an incredible flavor. The BBQ sauce was also delicious, but we felt that the guava taste of the sauce was stronger on its own than when on the ribs. It’s like the seasoning on the ribs overpowered the guava flavor of the BBQ sauce. Maybe the guavas weren’t as ripe, since they weren’t in season, or maybe I just need to add more guava to achieve that guava flavor I was expecting on the ribs. I read online that some people melt down guava paste and so maybe I’ll add a little of that next time. It might add the punch I felt it needed.

I paired the ribs with arroz con gandules (Puerto Rican yellow rice and peas) and a side salad.