1/2teaspoonfresh lime, lemon, or sour orange juice
For the Guava BBQ Sauce (makes about 2 cups)
4cupsguava nectar
4smallguavas, quartered
2garlic cloves
1tablespoonDijon mustard
1tablespoonketchup
1 1/2teaspoonsred wine vinegar
Salt and freshly ground black pepper
For the Pork Ribs
1 1/2 to 2teaspoonssmoked paprika
3/4 to 1teaspoonsground achiote
1(3-to 4-poundrack of pork ribs
3 to 4batches Adobo for Pork(see above)
2cupsGuava BBQ Sauce(see above)
Instructions
Make the Adobo for Pork
Put all the ingredients for the Adobo in the bowl of a small food processor and blend into a smooth puree, scraping the sides halfway through to fully incorporate.
Make the Guava BBQ Sauce
Combine the guava nectar, guavas, and garlic in a medium saucepan. Place over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer for about 20 minutes, until reduced and thickened. The sauce will darken slightly and have a glossy sheen. Strain through a fine-mesh sieve into a bowl, pressing on the fruit with the back of a large spoon to get the most out of the juice.
Whisk in the mustard, ketchup, and vinegar and season with salt and pepper. Set aside until ready to use, or store in an airtight container in the fridge for up to two weeks.
Make the Pork Ribs
Whisk the smoked paprika and achiote into the adobo. Place the ribs in a large shallow baking dish and pour over the adobo. Cover with aluminum foil and marinate in the refrigerator for at least 30 minutes or overnight if possible.
Place a rack in the center of the oven and preheat the oven to 300°F.
Place the marinated ribs in a new baking dish, cover tightly with foil, and bake for 3 hours, or until the ribs are evenly browned and a significant amount of fat has separated from the meat.
Remove from the oven, remove the foil, and transfer to an oven-safe wire rack set over a rimmed baking sheet.
Turn the broiler to Low. Baste the ribs with BBQ sauce and place under the broiler. Broil for 7 to 10 minutes, watching closely to make sure the ribs don’t burn, until crisp and browned on top.
Remove from the oven and let rest for 5 minutes. Cut into individual ribs, brush with BBQ sauce, and serve with remaining BBQ sauce.