Guava BBQ Ribs with Pineapple Coleslaw: A Tropical Twist on a Classic Favorite

Ready for a barbecue experience like no other? Dive into the sweet and savory world of Guava BBQ Ribs paired with Pineapple Coleslaw—a Caribbean-inspired feast that’ll have your taste buds dancing!

Ingredients:

For the Guava BBQ Ribs:

2 racks of baby back ribs

1 cup guava paste

1/2 cup brown sugar

1/4 cup apple cider vinegar

2 tbsp soy sauce

1 tbsp allspice

1 tsp ground cloves

1/2 tsp cayenne pepper (optional for heat)

Salt and pepper to taste

For the Pineapple Coleslaw:

1 small head of cabbage, shredded

1 cup fresh pineapple, chopped

1/2 cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey

1 tbsp rum (optional)

Salt and pepper to taste

Instructions:

In a saucepan, combine guava paste, brown sugar, apple cider vinegar, soy sauce, allspice, cloves, and cayenne pepper. Cook over medium heat, stirring until the paste and sugar dissolve and the sauce is smooth. Set aside to cool.

Season the ribs with salt and pepper. Brush generously with the guava BBQ sauce, making sure to coat both sides. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.

Preheat your grill or smoker to a low temperature (225-250°F). Place the ribs on the grill grates and cook for 3-4 hours, basting occasionally with more guava BBQ sauce. The ribs are done when they are tender and the meat pulls away from the bone easily.

In a large bowl, combine shredded cabbage and chopped pineapple. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, and rum (if using). Pour the dressing over the cabbage mixture and toss to coat. Season with salt and pepper to taste.

Slice the ribs and serve them alongside the pineapple coleslaw for a perfect tropical BBQ meal.