Glazed BBQ Ribs and salad
Put the ribs in a deep saucepan; add the stock cubes, bay leaves, peppercorns and good few pinches of salt and pepper.
Bring to the boil and gently simmer for about 2 hours or until the meat is soft and tender but not falling off the bone. This is essential or will you not be able to pick the ribs off the barbeque when they are re-cooked.
Remove and cool then chill well.
Lightly oil the ribs and bars of the barbeque to stop the meat sticking.
Finish the ribs off on the BBQ for that smoky taste, grilling for 3-4 minutes over a moderate heat to get a nice colour.
For the glaze puree guava into paste and added a little fresh guava and a touch of lime. DonÛªt add too much in or it will be too acidic.
Now slather this sauce on and cook for a further 4-5 minutes on each side, taking care not to burn the ribs, so make sure the BBQ isnÛªt too hot.
Serve with salad a tropical salad: for this I have chopped up chunks of papaya, passion fruit, ripe avocado, a little bit of garlic and lime and some chopped herbs. Season well and add a touch of olive oil and lime or lemon juice to taste. But you can choose your favourite combinations.
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