Costillas de Cerde con Salsa BBQ de Guayaba | Connecticut Public

Ingredients

• 1 medium garlic clove, (finely minced)
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1/2 teaspoon fresh lime, lemon, or sour orange juice
• 4 cups guava nectar
• 4 small guavas, (quartered)
• 2 garlic cloves
• 1 tablespoon Dijon mustard
• 1 tablespoon ketchup
• 1 1/2 teaspoons red wine vinegar
• Salt and freshly ground black pepper
• 1 1/2 to 2 teaspoons smoked paprika
• 3/4 to 1 teaspoons ground achiote
• 1 (3-to 4-pound rack of pork ribs
• 3 to 4 batches Adobo for Pork ((see above))
• 2 cups Guava BBQ Sauce ((see above))