Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze

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When I watched Emeril cook these ribs and mention the word GUAVA, I had to have the recipe. It was a special dinner for my nephew and his wife a week before he left for Afghanistan. I couldn't find guava jelly but used guava paste (dissolved it in a slow boil with a little water. My budget didn't allow for the baby back ribs so I used regular pork rib slabs. I know that I cooked it longer than the recipe called for. They did not stop raving about them. When they picked up the ribs, the meat just slipped off the bones. They were delicious. I even used the recipe for chicken because I had two people that don't pork. I've made it several times since and still think of him. I wish I could rate it more than 5 stars!

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I made thease ribs lastnight for my neighbors and boyfriend. They were delicious nice and tender and flavorful. I followed the recipe exactlly except I used smuckers sweet orande marmalade couldnt find guava. Big hit everyone loved them!

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These ribs were very tasty indeed! I used the apricot-pineapple jelly and my house smelled like the islands. Per some of the other reviews, I cut the salt in half, but I will add it back the next time I made them. Otherwise, I followed the instructions exactly and they turned out perfectly!

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I watch your show every night and when I saw you make these ribs, you made it looks so easy and they just fell apart for you when you took them out of the oven, I just had to make these for my Husband. So, I went and spent alot of money, even went to a meat market so I could make sure I got excellent quality ribs and followed the directions provided above and they sure didn't fall apart infact I had to cut them with a knife to separate the ribs. Very disappointed and upset that I spent so much time & money to surprise my Husband just to hear him say they were too tough and he didn't like them. He even checked the recipe to see if there was something that was missed and we followed your directions completely.

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ok.. we changed up this recipe a bit but it was a total hit.. my husband cooks for a police association and made this recipe.. does OMG!! say it all???
we used the rub (fantastic and made the glaze(couldn't find guava jelly & used apricot/pineapple marmilade we bbqe'd the ribs instead of in the oven...coated the ribs with the glaze and it was fantastic... Emeril, i think the spices were right on... love the rub, and the glaze opened our eyes to use instead of bbq sauce... so many people wanted the recipe... thanks again for another great cooking adventure...
maggie wise

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I have made these two times. I used half the amount of salt in the rub. You can always add more later. Each time I put the ribs in the refrigerator over night and made the sauce the night before. I used appricot jam instead of the jelly. The first time I tried cooking at 275 for two hours and found that was not long enough. I increased the temp to 300 and turned on the convection because we were really hungry. An extra 30 minutes and the ribs were finally tender. The second time we made the sauce It tasted so good that we used some on the grilled pork chops we had for dinner. The next day when we cooked the ribs we were a little short on sauce so I added some bullseye rib sauce I had in the fridge. What a great improvement. Two hours in the convection oven at 300 was perfect. This is now our favorite rib recipe.

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esto no tiene comparacion, que sabrosura, es la costilla mas sabrosa que he podido disfrutar

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I often times make my own ribs but make this glaze. I've tried it with apricot and blackberry preserves and turns out great. For the people who can't find quava jelly it is sometimes in the hispanic section of grocery stores. Also if there are hispanic stores in the area you may be able to find it there as well.

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We've made them several times now. . . and everytime we've gotten incredible ribs.

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My entire family loved them, my teen couldn't stop eating them! We will certainly have these again.