I have said it a million times …. okay maybe not a million but close, I LOVE RIBS! But, Lenny doesn’t. I love them spicy, sweet, sticky, gooey, grilled, oven baked, slow roasted, slightly charred, you name, I love it! He tolerates me making them throughout the summer!
We had these ribs a couple nights back and they were …. sticky, gooey, slightly spicy and slightly sweet. Perfect actually! Our friend, David, asked us to try out a new product, Guava paste and I whipped up a great little marinade that went really well with these big bad beefy short ribs.
Guava paste is interesting as it comes in a big block which resembles the blocks we take cycling. As soon as you unwrap the paste, the smell is completely intoxicating. It is made from 100% fruit, no sugars and no preservatives, puree guava. My first thought was to bake with it. My second thought was to just eat it, as I cannot stop once I hope that baggie. Then after a little brain storming with David, I decided to use some in a marinade. The base of the marinade is fresh lime and orange juice, slightly thickened with the paste and then spiced up with some Sriracha. I let the ribs marinade in half of the mixture and saved the other half to serve them with.
How were they? Amazing! The guava really came out not only in flavor but scent, it was intoxicating, really. The spicy sriracha was the perfect match for the sweet fruit and slowly grilling them gave them a nice smoky base. I am dying to make this again, but with a nice pork tenderloin.
* these ribs so really well with this salad
Have you tried Guava Paste? If so, what is your favorite way to use it?
Recipe: Guava Marinade
1/4 cup guava paste
6 limes, juiced
1 orange, juiced
1 – 2 teaspoons sriracha
1/8 cup canola oil
Add the juice from the limes and orange to a small sauce pan. Add the guava paste and slowly heat over very low heat. Stirring often so it does not stick. Add the sriracha, to taste. Remove from heat and whisk in the canola. I used half of it to marinate the ribs overnight and the other half I gently warmed and served along side the meat. Use with your favorite meat – get creative!
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