Barbecue Ribs and corn on a platter

It’s officially grilling season!

Nothing like some chard meat hot off the grill. I know, I know, chard meat isn’t all that great for you, but we’re not eating a whole cow, so don’t have one ?. Everything is fine in increments – except for drugs, kids. Don’t do those. Now that we got that cleared up, let’s grill!

I love baby back ribs, always so tempting when going out to bbq but I always find them so expensive compared to making them at home. Thus I never get them, and end up getting brisket which I don’t make. Perhaps one day I’ll try until then, we’re here for some baby back, baby back, baby back.

I find BBQ always scares people for some reason, when it’s the time that makes BBQ great, and probably the seasoning. But boo, boo, I got you with this one. You’ll have friends and family think you’re the grilling master with this one. Trust.


The hardest part of making baby back ribs at home is dressing them, and then, of course, the cooking time. You can easily eliminate one of those. Just ask your butcher to dress them for you. Dressing involves getting rid of the excess fat on top of the ribs. Then the silver skin backing the ribs. This is the hardest part and most tedious. Removing the thin layer of skin on the back of the rib leaves a nice rib of just meat. It also allows your seasoning to penetrate the meat instead of the lining. Leaving the lining on doesn’t hurt, although it can sometimes turn into a hard crust lining the rib meat.

If you don’t already know I’m originally from Hawai’i, and now reside in Florida. Back to my tropical weather and climate, I felt it was fitting to mix the southern bbq, with the tropical flavors. The guava paste can be found in your local grocery Hispanic aisle. Liquid smoke is usually by the premade bottled bbq sauce. All the other ingredients are common and can be found fairly easily. This sauce is so easy and will have you, and everyone else thinking you the new sweet baby rays- shout out to the OG of BBQ sauces! 


Guava BBQ Ribs

  • Servings: 6-8
  • Difficulty: medium
  • Print

Guava BBQ ribs, I can taste them already. Have our friends and family coming back for more with this one. Making the most of the grilling season with these babies, get it?!


  • 2 Baby back pork ribs (3lbs)


  • 3 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 2 tsp dried parsley


  • 1 pkg Guava paste cubed
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1 clove garlic finely minced
  • 1/2 small onion finely diced
  • 1/4 tsp white pepper
  • 1 tsp liquid smoke
  • 3 tbsp tomato paste
  • 1 tbsp Worcester sauce
  • 1/2 tsp salt
  • 1/2 lime juice



  1. Rinse your ribs with cold water. Dry them with paper towels.

  2. Remove excess fat from the top of the rib rack. Remove the thin lining from the back.

  3. Generously season ribs with a dry rub.

  4. Wrap ribs completely in foil. Set in the refrigerator overnight or for a minimum of 4 hrs.

  5. Remove ribs from the refrigerator and bring them to room temperature. Preheat oven to 350 degrees.

  6. Keeping ribs wrapped in foil. Place pan in the middle of the oven for 1.5hrs-2hrs.

  7. Right before time is up, get your grill ready. I prefer charcoal, but that takes a minute sometimes so a gas grill will work.

  8. Once time has been reached remove ribs from the oven. They should be tender to a fork poke but not fall off.

  9. Remove the ribs from foil and generously coat both sides with bbq sauce.

  10. Place ribs on the grill. Cover grill and sit for 15 minutes. Occasionally basting. Flip the rack over and repeat.

  11. Repeat above for another 15 minutes. Always basting with BBQ sauce. You should create a nice caramelized and charred crust.

  12. Cut up and enjoy!

Guava BBQ Sauce

  1. In a medium saucepot on medium to low heat. Sauté onions and garlic with a little olive oil. Until onions are soft and translucent.
  2. Stir in water, vinegar, and guava paste cubes. Stir occasionally to combine. You can up the heat to medium.
  3. Once most guava cubes have dissolved add in the remaining ingredients.
  4. Lower heat to medium-low. Bring to a slight simmer. Keep stirring occasionally so it does not stick. Should slightly thicken in 8-10 minutes.
  5. Set Aside to Cool

Tips & Tricks

      1. You’ll want to prep your meat a day ahead of when you plan to cook it. This allows your dry rub to marinate the ribs and the ribs to get the base seasoning. It took me about one hour to prep both racks of ribs. This includes mixing the seasoning, dressing both racks of ribs, and wrapping up in foil.
      2. Most of the hour was taken up by dressing the ribs; so have the butcher do it for you if you are strapped for time.
      3. Let your seasoned ribs sit overnight in the refrigerator.
      4. Bring your ribs to room temperature before cooking. This allows for a more even cooking.


I know this seems like a lot of work, most definitely more work than my most recent posts. Like I said, good bbq takes time. And this my friend will not disappoint. Plus most of the time is in the oven, when you can do other things.

Get grilling before the season is over! Give this recipe a try and let me know what you think in the comment section down below!

Happy Grilling,


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