It is officially grilling season, and today we’re bringing you a taste of the tropics with Tommy Bahama’s Guava Glazed Smoked Baby Back Ribs recipe!
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Today I’m going to show you how to make smoked baby back ribs using the smoker box on our grill.
If you have a smoker or pellet grill, you can adapt this recipe by adjusting the smoker temperature to about 225℉ and cooking 3-4 hours, until the ribs are done to your liking.
For the glaze, we’re using guava jelly, but you can also use pineapple or passion fruit jelly for a similar tropical twist.
Guava Glazed Baby Back Ribs
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 racks baby back ribs
- 2 large handfuls guava apple, or cherry wood chips
Dry Rub
- 3 tbsp. light brown sugar
- 1 tbsp. kosher salt
- 1 tsp. ground ginger
- 1 tsp. granulated onion
- 1 tsp. granulated garlic
- 1 tsp. freshly ground black pepper
- 1/2 tsp cayenne pepper
Guava Glaze
- 1 cup guava jelly or pineapple
- 2 tbsp. soy sauce
- 2 tbsp. Dijon mustard
- 2 tbsp. unseasoned rice vinegar
- 1 tbsp. peeled and minced fresh ginger
- 2 garlic cloves minced
- 1 tsp. Sriracha sauce
Instructions
- To get started, soak 2 large handfuls guava, apple, or cherry wood chips in hot water for 30 minutes.
- Mix together dry rub ingredients.
- Cut 2 racks baby back ribs in two or three slabs and coat well with the dry rub.
- Preheat the grill on high. Turn one burner off and adjust the heat on the other burner to 350°F.
- Drain the wood chips and place half of the chips in the grill smoker box. Let the wood burn until it smokes.
- Place the ribs on the cool side of the grill. Cook the ribs, with the lid closed, for 1 hour.
- As the ribs are cooking, let’s prepare the Guava Glaze:
- In a medium pot over medium heat, we’re going to add all of the glaze ingredients. After it comes to a boil, reduce the heat to low and simmer about 5 minutes. Set aside.
- After the hour is up, add the remaining chips to the grill, and cook with the lid closed for about three hours.
- OK, let’s check the ribs. You want the meat to be so tender that it tears easily when a rack is bent in half and the meat has shrunk at least 1/4-inch from the bone.
- Brush the tops of the ribs with some of the glaze. Cook, with the lid closed, until the glaze sets, for about 5 minutes. Turn the ribs and repeat.
- Transfer the ribs to a chopping board and let stand for 3 to 5 minutes. Cut between the bones and serve hot with any remaining glaze.