Chinese-style ribs with guava barbecue sauce from Food & Wine Magazine, March 2013: Collectors 35th Anniversary Issue (page 74) by Steven Raichlen

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Notes about this recipe

  • hillsboroks on September 10, 2014

    There was a good reason Food and Wine included this recipe on their list of the 20 best ever recipes. It is an amazing way to do ribs, easy but with lovely flavor twists. We made these for three different dinner parties in August and everyone asked for the recipe. I found the can of guava paste at a small Hispanic market and there was just enough to make 3 batches of the barbecue sauce.

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