Recipe of the week: Barbecued ribs: Slow-grilled, Miami-inspired

Southern pit masters like to cook

Southern pit masters like to cook “low and slow,” says Steven Raichlen in Food & Wine. On the competitive barbecue circuit, these experts often use customized rigs that contain charcoal and wood in a firebox. The meat “goes in the smoke chamber,” where it can cook at low heat for a half-day or more. This Miami-inspired recipe, adapted to any basic gas or

charcoal grill, will still deliver the same fantastic results.

Recipe of the week

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Chinese-Style Ribs With

Guava Barbecue Sauce

2 tbsp sugar

1 tbsp kosher salt

1 tbsp dry mustard

1 tsp Chinese five-spice powder

1/2 tsp freshly ground pepper

1/2 tsp ground cinnamon

1/4 tsp ground cloves

5 lbs baby back ribs

1/2 cup medium-dry sherry

Guava Barbecue Sauce for glazing and serving

Light a grill. When coals are covered with light gray ash, push them to opposite sides of grill, set disposable drip can in center. If using a gas grill, turn off center burners.

In bowl, combine sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon, cloves. Sprinkle mixture over ribs. Pour sherry into spray bottle. Place ribs on hot grate above drip pan and away from coals, bony side down. Cover and grill for 30 minutes. Spray ribs with sherry. Cover and grill for another 30 minutes. Shift ribs around (but keep

bony side down), spray again with sherry. Cover and grill for about 30 minutes longer, until meat is tender. Replenish coats as necessary throughout grilling.

Take ribs off grill, spread coals out evenly. Brush Guava Barbecue

Sauce on both sides of ribs, grill directly over fire for about 1 minute

per side, until glazed and bubbling. Transfer ribs to platter, let

rest 5 minutes. Cut down between bones. Arrange ribs between platter.

Pass remaining sauce at table. Serves 4.

Guava Barbecue Sauce

8 oz canned guava paste, cut into 1/2-inch pieces (1 cup)

1/3 cup cider vinegar

1/4 cup dark rum

3 tbsp tomato paste

3 tbsp fresh lime juice

1 tbsp soy sauce

1 tbsp Worcestershire sauce

2 tsp minced fresh ginger

1 scallion, white part only, minced

1 garlic clove, minced

1/4 cup water

Salt and freshly ground pepper

In small saucepan, combine guava paste with vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, ginger, scallion, garlic, water, and bring to boil. Simmer over low heat, stirring occasionally,

until reduced to 1-1/4 cups, about 15 minutes. Season sauce with salt and pepper. (Guava paste is often sold in flat metal cans and is available in many supermarkets and Latin markets.)

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