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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. RIBS: | 2. Light a grill. | 3. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. | 4. If using a gas grill, turn off the center burners. | 5. In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves. | 6. Sprinkle the mixture over the ribs. | 7. Pour the sherry into a spray bottle. | 8. Place the ribs on the hot grate above the drip pan and away from the coals, bony side down. | 9. Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes. | 10. Shift the ribs around (but keep them bony side down) and spray once more with sherry. | 11. Cover and grill for about 30 minutes longer, until the meat is tender. | 12. Replenish the coals as necessary throughout grilling. | 13. Take the ribs off the grill and spread the coals out evenly. | 14. Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling. | 15. Transfer the ribs to a platter and let rest for 5 minutes. | 16. Cut down between the bones and arrange the ribs on a platter. | 17. Pass the remaining sauce at the table. | 18. GUAVA BARBECUE SAUCE: | 19. In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil. | 20. Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes. | 21. Season with salt & pepper (if needed). | 22. * A red wine with rich fruit and soft tannins, such as a Zinfandel from California's Central Coast, will enrich the flavor of these sweet, sticky ribs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
kosher salt	1	tablespoon		201.7333	0.0	44.88	1.1333
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
chinese five spice powder	1	teaspoon		201.7333	0.0	44.88	1.1333
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cinnamon	1/2	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
baby back rib	5	lb		201.7333	0.0	44.88	1.1333
sherry	1/2	cup		201.7333	0.0	44.88	1.1333
guava paste	8	ounces	cut	201.7333	0.0	44.88	1.1333
cider vinegar	1/3	cup		16.73	0.7409	0.0	0.0
dark rum	1/4	cup		201.7333	0.0	44.88	1.1333
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
lime juice	3	tablespoons	bottled	11.3438	3.8206	0.1906	0.0318
soy sauce	1	tablespoon	low sodium	8.48	0.7888	1.3024	0.0912
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
scallion	1		minced	32.0	7.34	1.83	0.19
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
water	1/4	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper			ground	2.8865	0.7354	0.1195	0.0375
red pepper flake			crushed	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.