Black Bean and Guava BBQ Ribs

Slow-cooked ribs marinated in a sweet and savory black bean and guava BBQ sauce. These ribs are fall-off-the-bone tender and packed with flavor.

Prep Time

20 minutes

Total Time

4 hours 20 minutes - 5 hours 20 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.35/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

American

Cooking Style:

Slow Cooker•Grilling

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

3lbsPork Ribs (baby back or spare ribs)(membrane removed from the back for easier eating)

£12.00

1canBlack Beans(drained and rinsed)

£0.65

6ozGuava Paste(softened, if using firm paste)

£3.50

0.3cupSoy Sauce(use tamari for gluten-free)

£0.15

2tablespoonsRice Vinegar

£0.10

2tablespoonsBrown Sugar(packed)

£0.05

4clovesGarlic(minced)

£0.20

1tablespoonGinger(freshly grated)

£0.15

1pepperChipotle Pepper in Adobo Sauce(minced, plus 1 tablespoon adobo sauce (optional for extra heat))

£0.30

1teaspoonSmoked Paprika

£0.10

0.5teaspoonGround Cumin

£0.05

1tablespoonOlive Oil

£0.15

0.3cupWater(or more, as needed to adjust consistency)

to tasteSalt

to tasteBlack Pepper

Total Cost

£17.40

£4.35 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
In a saucepan, heat olive oil over medium heat. Add garlic and ginger and cook for 1 minute until fragrant. Be careful not to burn the garlic.
3.
Add black beans, guava paste, soy sauce, rice vinegar, brown sugar, chipotle pepper (and adobo sauce if using), smoked paprika, cumin, and water to the saucepan.
4.
Bring to a simmer and cook for 10 minutes, stirring occasionally, until the guava paste has melted and the sauce has thickened slightly.
5.
Remove from heat and blend the sauce using an immersion blender or transfer to a regular blender and blend until smooth. Add more water if the sauce is too thick. Season with salt and pepper to taste.
6.
Place the ribs in a large bowl or baking dish and generously coat with the black bean and guava BBQ sauce. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
7.
Place the marinated ribs on a baking sheet lined with parchment paper or aluminum foil. Cover tightly with aluminum foil.
8.
Bake for 3-4 hours, or until the ribs are very tender and the meat is easily pulling away from the bone. Check for doneness after 3 hours.
9.
Remove the foil and bake for another 30-60 minutes, basting with the remaining BBQ sauce every 15 minutes, until the ribs are sticky and glazed.
10.
Let the ribs rest for 10 minutes before slicing and serving. Serve with extra sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (425g)

875 kcal / 3661 kJ

Carbs

35g

13% of RDA

Fat

55g

79% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

22 g

24% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a smokier flavor, add a few drops of liquid smoke to the BBQ sauce.

If you don't have guava paste, you can substitute with guava jam or marmalade, but you may need to adjust the sweetness.

The longer you marinate the ribs, the more flavorful they will be.

For a crispier exterior, broil the ribs for a few minutes after baking, watching carefully to prevent burning.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smokier flavor, add a few drops of liquid smoke to the BBQ sauce.

If you don't have guava paste, you can substitute with guava jam or marmalade, but you may need to adjust the sweetness.

The longer you marinate the ribs, the more flavorful they will be.

For a crispier exterior, broil the ribs for a few minutes after baking, watching carefully to prevent burning.

Black Bean and Guava BBQ Ribs

Ingredients

Instructions