GUAVA BBQ RIBS
Steps:
- Preheat the grill.
- Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached.
CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the barbecue sauce:
- Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
- For the salmon:
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
WEST INDIES GUAVA BARBECUE SAUCE
This recipe is an adaptation of one by Sue L, which was made to recreate the sauce at the Bahama Breeze restaurant chain. I picked this up while working on the island of St. John, USVI.
Provided by Member 610488
Categories Sauces
Time 1h
Yield 3 cups sauce
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended.
- Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses.
- Season with garlic powder, onion powder, salt, and black pepper.
- Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 184.4, Fat 0.7, SaturatedFat 0.1, Sodium 2290.1, Carbohydrate 44.5, Fiber 5.3, Sugar 33.2, Protein 5.3
WEST INDIES GUAVA BARBECUE SAUCE
This sauce has a great island flavor -- not like jerk sauced foods but still slightly spicy. Use as you would your favorite barbecue sauce -- great on ribs, chicken, chops, more.
Provided by Sue Lau
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 12.1 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 534.2 mg, Sugar 9.1 g
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STICKY GUAVA BARBECUE DRUMSTICKS RECIPE | BON APPéTIT
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4.2/5 (22)Author Gabriella VigoreauxServings 4Estimated Reading Time 6 mins
- Mix together 1 Tbsp. achiote (annatto) powder or paprika, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. garlic powder, 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, 2 tsp. dried oregano, and 2 tsp. freshly ground black pepper in a small bowl. Generously sprinkle seasoning all over 8–12 large chicken drumsticks or 4 thighs and 4 drumsticks (about 3 lb.). Let sit while you make the barbecue sauce. (If you have time, arrange chicken on a wire rack set inside a rimmed baking sheet and let chill, uncovered, overnight.)
- Assemble your ingredients: Chop 8-oz. guava or quince paste into ½" cubes (if using 8 oz. guava jelly, just add directly below, no need to prep). Peel and finely chop one 2" piece ginger and 2 garlic cloves. Finely chop 1 canned chipotle chile in adobo sauce.
- Bring guava paste, ginger, garlic, chipotle chile, ½ cup apple cider vinegar, ⅓ cup spiced or dark rum, 3 Tbsp. fresh lime juice, 3 Tbsp. ketchup, 1 Tbsp. soy sauce, ½ tsp. ground allspice and ¼ cup water to a simmer in a medium pot over medium-high heat, about 5 minutes. Reduce heat to medium and continue simmering, stirring occasionally, until guava melts and sauce is thick but pourable, about 10 minutes. Scoop out ½ cup sauce and set aside for serving.
- If grilling, prepare a grill for medium-high heat. Grill chicken, turning occasionally, until lightly charred, 15–20 minutes. Baste chicken with guava sauce and continue grilling, turning and basting often (try to use most, if not all, of the sauce) and moving to a cooler part of the grill if you have flare-ups, until cooked through and an instant-read thermometer registers at least 165° (we like the extra tenderness of bringing it to 175°, so feel free to go a bit further), 8–10 minutes longer.
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- Reduce the heat to medium-low and simmer until the guava has dissolved and the sauce thickens to the desired consistency, about 10-15 minutes. Taste and adjust seasoning as needed.
- Allow to cool to room temperature, and then serve or refrigerate in a sealed container for up to 1 week.
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4.7/5 (14)Total Time 15 minsCategory SauceCalories 16 per serving
- In a small saucepan, add the guava paste, vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, liquid smoke, garlic, and water. Bring to a boil.
- Once boiling, turn down to low heat. Cover and simmer, stirring occasionally until reduced, about 15 minutes. Season the sauce with salt and pepper. Transfer to a jar. Enjoy!
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