I am finally back from visiting with the family, which started and ended with a very, very, long road trip. I confess there may have been a mild meltdown on my part after 15 hours of being cooped up in the car. This meltdown may have included flaying arms and an all out war with my seatbelt, but in the end I lost because I still had 5 hours left before we reached our destination.
While I was in Florida visiting the fam I offered to feed the Rivera clan. I needed to find a way to easily feed a plethora of people and not stress myself out in the process. That is when I decided that a few racks of spare ribs would do the trick. Tender juicy spares ribs are loved by all especially a group of hungry Puerto Ricans.
I usually try and make everything from scratch but since I was on vacation I figured I make it easy on myself. Even thou these ribs take time to come together they require little effort or labor making them completly vacation friendly. Also because I was on vacation and kind of being a slacking bum I didn’t get all of my pictures taken.
Trim any excess fat from the ribs. Place the ribs in a deep roasting pan or aluminum tray. Pour the mojo over the ribs until it comes about half way up the sides of the ribs.
Cover tightly with aluminum foil and refrigerate for at least 6 hours or overnight. I think overnight is the best. 😀
Pre-heat the oven to 275 degrees. Pour the marinade out of the tray, cover tightly with foil and bake for 2 hours or until rib meat is fork tender.
My favorite base barbecue sauce is KC Masterpiece but you can use any basic barbecue sauce your prefer. Also I like to use guava preserves because they melt smooth into the sauce but if you can’t find it you can substitute guava paste, however it will take longer to melt down. A puree of canned guava shells would also be an excellent substitute.
While the ribs are steaming in the oven combine barbecue sauce, guava preserves, garlic, orange juice and white vinegar in a large pot, bring to a simmer and stir until guava is melted and sauce is smooth.
Transfer ribs to a rimmed baking sheet. Set oven to HI broil, generously brush ribs with guava barbeque sauce. Place the ribs on the center rack and broil for 2 minutes, flip the ribs, brush with sauce and broil and additional 2 minutes, or until bubbly and sticky.
If it’s already getting warm outside where you live you can skip the broiler and throw them on the grill instead. Mmmmm…
Slice the ribs and serve with a heaping helping of mashed potatoes, creamy green beans and a wet nap. Drizzle with more sauce if desired.
Stay tuned for the mashed potato and green bean recipe, they were as big of a hit as the ribs. The family was moaning and groaning with every bite, not to mention licking and sucking their fingers clean. I rarely have to feed 15+ people but if you ever need to a few slab of saucy ribs will do the trick.
- 2 slabs of spare ribs
- 12 oz Goya Mojo marinade or favorite citrus-based marinade
- 1 16 oz bottle of KC Masterpiece BBQ Sauce or favorite bbq sauce
- 1 11 oz jar of guava preserves
- 3 garlic cloves minced
- 1/4 cup orange juice
- 1 tbs white vinegar
- Trim any excess fat from the ribs. Lay ribs in a deep roast pan and pour marinade over the ribs. Cover and refrigerate for 6 hours or overnight.
- Pre-heat oven to 275 degrees. Drain marinade from the pan, tightly cover with aluminum foil, and bake in the oven for 2 hours.
- In a 5 quart pot combine barbecue sauce, guava preserves, garlic, orange juice, and white vinegar. Bring to a slow simmer and stir until the preserves have melted and the sauce is smooth, set aside.
- Transfer ribs to a rimmed baking sheet. Set oven to HI broil, generously brush ribs with guava barbeque sauce. Place the ribs on the center rack and broil for 2 minutes, flip the ribs, brush with sauce and broil and additional 2 minutes, or until bubbly and sticky.
- Slice ribs and serve.
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Amount Per Serving: Calories: 1011Total Fat: 59gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 97mgSodium: 4578mgCarbohydrates: 94gFiber: 6gSugar: 70gProtein: 27g