Rum and Guava Glazed Spareribs
Brined in a citrusy sugar solution, smothered in sofrito, and slow-cooked, these ultra-tender ribs are glazed in a fruity, rum-spiked barbecue sauce.
Ingredients:
- 8 cups water
- 2 cups kosher salt
- 2 cups granulated sugar
- 1 cup white vinegar
- 3 limes, juiced (hulls reserved)
- 2 oranges, juiced (hulls reserved)
- 12 garlic cloves, smashed
- 6 cups ice cubes
- 2 (2 1/2-pound) slabs pork spareribs, membranes removed
- 2 teaspoons adobo seasoning
- pecan wood chunks
- 3/4 cup chopped fresh cilantro leaves and stems, plus leaves for garnish
- 3/4 cup thinly sliced red onion, plus more for garnish
- 1/2 cup chopped green bell pepper
- 4 large garlic cloves
- 1/4 cup plus 3 tablespoons olive oil, divided
- 2 1/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 1/2 teaspoons white vinegar
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 1/4 cup finely chopped dill pickles
- 6 garlic cloves, finely chopped (about 2 tablespoons)
- 2/3 cup thawed frozen guava puree
- 1/3 cup (3 ounces) aged rum
- 1/2 cup ketchup
- 2 tablespoons dijon mustard
- 2 tablespoons light brown sugar
- 1 tablespoon maggi seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Direction
- Combine 8 cups water, salt, sugar, vinegar, citrus juices and hulls, and garlic in a 12-quart stockpot. Bring to a boil over medium-high; cook, stirring occasionally, until sugar dissolves, about 2 minutes. Remove from heat. Add ice; stir until melted. Add ribs to cooled brine, ensuring ribs are fully submerged. Cover and refrigerate at least 12 hours or up to 36 hours.
- Remove ribs from brine; discard brine. Pat ribs dry, and sprinkle evenly with adobo seasoning. Set aside.
- Process cilantro, red onion, bell pepper, garlic, 3 tablespoons oil, 2 teaspoons salt, and black pepper in a food processor until sofrito is smooth, about 30 seconds. Whisk together 2 tablespoons sofrito, vinegar, remaining 1/4 cup oil, and remaining 1/4 teaspoon salt in a medium bowl; stir in chickpeas. Chill, covered, until ready to serve. Rub remaining sofrito evenly over ribs; let stand, uncovered, while preheating grill.
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with charcoal. When charcoal is covered with gray ash, pour onto bottom grate of grill, and push to one side of grill; scatter three to four pecan wood chunks over hot coals. Cover grill, adjusting vents as needed to maintain a grill temperature of 250°F to 275°F. Place ribs, meat side up, on lightly oiled grate over side without coals. Cover grill, and smoke ribs until surface has begun to dry, about 45 minutes.
- Wrap each slab of ribs separately in a double layer of heavy-duty aluminum foil. Set rib packets, meat side up, on grill over side without coals. Grill, covered, at 250°F to 275°F until meat is tender but not falling off the bone, 2 hours to 2 hours and 30 minutes. Remove ribs from grill; reserve 2/3 cup drippings from foil packets for barbecue sauce.
- While ribs smoke, make the barbecue sauce: Heat oil in a medium saucepan over medium-low. Add yellow onion, pickles, and garlic; cook, stirring occasionally, until onion is softened, 4 to 6 minutes. Add guava puree; cook, stirring often, until puree thickens and deepens in color, about 3 minutes. Add rum; cook, stirring occasionally, 1 minute. Stir in ketchup, mustard, brown sugar, Maggi seasoning, salt, and black pepper. Reduce heat to low, and cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat; cover and set aside.
- Add additional charcoal and wood chunks to grill to increase temperature to 450°F. Stir reserved 2/3 cup rib drippings into barbecue sauce. Brush ribs all over with 1 cup barbecue sauce. Place ribs on oiled grate, and grill, uncovered, until slightly charred, 3 to 5 minutes per side. Transfer ribs to a cutting board; brush with 1/4 cup barbecue sauce. Cut into individual ribs; serve with chickpea salad and remaining sauce. Garnish with cilantro and red onion.
