PREP TIME

240 mins

COOK TIME

75 mins

MEAL TYPE

Grilling, Main Dish

What you’ll need

1 rack Prairie Fresh® backribs (about 2 1/2 pounds total, cut in half)

1 gallon water
1/4 cup soy sauce
1 tablespoon olive oil
5 cloves garlic (minced)
1 tablespoon thyme (chopped)
1 tablespoon cilantro (chopped)
2 teaspoons cayenne
1 teaspoon cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup water
1 tablespoon guava paste
1 cup barbecue sauce
1 teaspoon black pepper
3 tablespoons fresh lime juice
1 jalapeno chile (pickled, sliced)
1/3 cup fresh cilantro (chopped)
4 cups green cabbage (finely sliced)
4 green onions (sliced, about 1/4 cup)
1 teaspoon kosher salt (or to taste)
1 teaspoon olive oil

How to prepare

For rib rub, in a small bowl, combine all rub ingredients and mix.

For guava BBQ Sauce, in a small pot, combine water, soy sauce and guava paste and cook over medium heat. Once guava paste melts, add BBQ sauce, ground black pepper and stir. Remove from heat and set aside to cool.

For Cilantro Lime Slaw, in a small bowl, combine all ingredients and mix. Refrigerate until ready to serve.

Place ribs in a large mixing bowl and rub with rib rub mixture until well coated. Cover bowl with a plastic wrap and refrigerate for 1-4 hours.

Once ribs have marinated, bring 1 gallon of water to a boil. Add the ribs, cover and simmer over low heat for 45 minutes or until tender. Remove ribs from water and set aside to cool.

Turn on grill and brush lightly with oil. Heat grill to 450 F. Once grill is hot, add the ribs and begin basting with guava BBQ sauce. Cook ribs for about 15 minutes, 7-8 minutes on each side. Once the ribs are golden brown, remove from the grill.

SOURCE: National Pork Board

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