Costillas de Cerde con Salsa BBQ de Guayaba | Connecticut Public

Name: 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; 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))

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These are fall-off-the-bone, finger-lickin’ addictive ribs. I made them once for Tata, and I swear she ate half a rack alone, wiping BBQ sauce off her face with the back of her hand, as did my...

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