Black Bean and Guava BBQ Ribs

Preheat oven to 300°F (150°C).

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.

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.

Bring to a simmer and cook for 10 minutes, stirring occasionally, until the guava paste has melted and the sauce has thickened slightly.

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.

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.

Place the marinated ribs on a baking sheet lined with parchment paper or aluminum foil. Cover tightly with aluminum foil.

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.

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.

Let the ribs rest for 10 minutes before slicing and serving. Serve with extra sauce for dipping.