Baby Back Ribs with Guava BBQ Sauce

Source: Yuca Restaurant Miami Beach, FL

Yield: 24 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	8 cans (11.5 oz.) guava nectar

•	6 c. SYSCO Imperial onions, chopped

•	3 c. guava jelly (substitute red currant)

•	1 1/3 c. dry sherry

•	1 c. light molasses

•	3/4 c. red wine vinegar

•	1/2 c. SYSCO Imperial tomato paste

•	1/3 c. SYSCO Imperial garlic, chopped

•	1/4 c. SYSCO Imperial/McCormick ground cumin

•	2 Tbs. SYSCO Imperial/McCormick dry mustard

•	Whisk all ingredients in a large saucepan. Boil and continue whisking until the jelly dissolves. Simmer for approximately 20 minutes until reduced. Cool and refrigerate. Yield: 12 cups.

•	28-30 lbs. baby back ribs, cut in 7 rib sections

•	16 c. water

•	12 c. SYSCO Imperial onions, chopped

•	3 c. red wine vinegar

•	2 c. SYSCO Imperial fresh cilantro, chopped

•	1 1/2 c. SYSCO Imperial fresh oregano, chopped

•	3/4 c. SYSCO Imperial garlic, chopped

•	1/3 c. SYSCO Imperial/McCormick ground cumin

•	1/3 c. SYSCO Imperial/McCormick ground black pepper

•	1/4 c. SYSCO Imperial/McCormick salt

•	16 SYSCO Natural bay leaves

Preparation

1.

Lay ribs round side down in large steam pans. Combine remainingingredients and pour over ribs until covered. Chill overnight. Preheat oven to 500°F. Roast ribs uncovered in marinade until cooked through, baste occasionally. Remove ribs from marinade. Sprinkle with salt and pepper. Brush ribs with Guava BBQ Sauce and grill until well browned.