Hussy, this one's for you!

Guava Braising Liquid/BBQ Sauce
*Inspired by a F&W 2007 Recipe

1 jar of Guava Jelly
2/3 cup Cider Vinegar
1/2 cup Dark Rum
3 tbls Tomato Paste (I use the double concentrate tube stuff, so if using typical canned stuff...you may want to use more)
3 juiced Limes
2 tbls Soy Sauce
2 tbls Worcestershire
4 tbls minced fresh Ginger
2 Scallions, white part only, minced
3 Garlic Cloves, minced
1/2-1 cup water

Combine everything in a sauce pan over moderate heat. Once simmering, drop to low and get to work on the pork.

*Note: Since making a braising liquid, you want quantity...extra lime juice, water, etc. Whatever is handy will work. Also, as I was cooking, after the braising liquid began to simmer, I squeezed in some ketchup and whisked in about 1/4 cup of brown sugar...just cause it smelled like it could use it??

The ribs in the first attempt were a combo of Country Style and Southern Style. The only difference I could tell was that the Southern Style had bone in. One highlight is that this is a pretty cheap cut of meat...the second time I made it I went straight Country Style because they were only $0.99/lb!!

You'll need a pan like a Le Creuset. Begin by browning all sides of the seasoned (salt-n-pepper) pork pieces in some hot olive oil. You may need to do this in batches depending on how much you buy.

Place all of the browned ribs into the pan, pour in braising liquid, cover and place in oven. I changed up the temp a bit throughout cooking, but tried to stay within the limits of my Le Creuset handle (see guide). This was between 350 and 375.

Cook for about 2.5 hours, basting and rotating ribs every 15-30 minutes (whatever you have time for).

After about 2 hours, transfer some of the braising liquid into a small sauce pan and simmer on the stove top.

Once time is up, the ribs will be tender (like fall off bone/fall apart), so be gentle. Line up on a baking sheet and brush with the reduced braising liquid (aka BBQ Sauce). Place back into the oven at 350 degrees for about 30 minutes. The sauce will thicken even more and coat the ribs.

Serve warm...excellent as leftovers, so DO make too much :O)

Bon Appetit!!!!