📝 About This Recipe
Experience the soul of a Brazilian churrascaria with this melt-in-your-mouth pork rib recipe. We combine the traditional low-and-slow roasting technique with a vibrant BBQ sauce featuring a hint of 'Goiabada' (guava paste) for a tropical twist. These ribs are seasoned with a classic dry rub to ensure a smoky, savory crust that gives way to incredibly tender meat.
🥗 Ingredients
The Meat
- 2 racks Pork Baby Back Ribs (membrane removed from the back)
Brazilian Dry Rub
- 1/4 cup Brown sugar (packed)
- 2 tablespoons Smoked paprika (Pimentão defumado)
- 1 tablespoon Coarse sea salt (Sal grosso)
- 1 teaspoon Black pepper (freshly ground)
- 1 tablespoon Garlic powder
- 1/2 teaspoon Cumin (ground)
Guava BBQ Sauce
- 1 cup Ketchup
- 1/2 cup Guava paste (Goiabada) (melted with a little water)
- 1/4 cup Apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons Cachaça (Optional, for an authentic Brazilian kick)
For Wrapping
- 1/4 cup Apple juice (for moisture during the wrap)
- 2 tablespoons Unsalted butter (sliced into thin pats)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). If using a grill, set it up for indirect heat.
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2
Remove the silver skin (membrane) from the back of the ribs by sliding a butter knife under the skin and pulling it off with a paper towel for grip.
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3
In a small bowl, mix all the Dry Rub ingredients until well combined. Pat the ribs dry with paper towels.
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4
Generously coat both sides of the ribs with the rub, massaging it into the meat. Let them sit at room temperature for 15-20 minutes.
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5
Place the ribs on a wire rack set over a baking sheet. Roast in the oven for 2 hours, uncovered, until a beautiful crust (bark) forms.
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6
While the ribs roast, prepare the BBQ sauce: combine ketchup, melted guava paste, vinegar, Worcestershire, mustard, and cachaça in a small saucepan.
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7
Simmer the sauce over low heat for 10-15 minutes until thickened and glossy. Set aside.
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8
After 2 hours, remove the ribs. Lay out two large sheets of heavy-duty aluminum foil. Place each rack on a sheet.
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9
Top the ribs with butter pats and a splash of apple juice. Fold the foil tightly to create a sealed pouch to steam the meat.
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10
Return the wrapped ribs to the oven for another 1 to 1.5 hours, or until the meat is tender and pulling away from the bone.
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11
Carefully open the foil (watch for steam!) and brush a thick layer of the Guava BBQ sauce over the top of the ribs.
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12
Increase the oven temperature to 400°F (200°C) or turn on the broiler. Place the ribs back in for 5-10 minutes until the sauce is bubbling and slightly charred.
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13
Remove from the oven and let the meat rest for 10 minutes before slicing between the bones.
💡 Chef's Tips
Always remove the membrane from the back of the ribs; it allows the seasoning to penetrate and prevents a 'leathery' texture. If you can't find guava paste, apricot preserves or peach jam make an excellent fruity substitute for the sauce. For a truly smoky flavor without a grill, add half a teaspoon of liquid smoke to your BBQ sauce. Don't rush the resting period; it allows the juices to redistribute, ensuring every bite is succulent. Check for doneness by the 'bend test'—pick up the rack with tongs; if the meat starts to crack on the surface, they are perfect.
🍽️ Serving Suggestions
Serve with classic Brazilian 'Arroz Carreteiro' (wagoner's rice) and farofa for a complete meal. A side of crispy fried polenta or 'mandioca frita' (fried cassava) pairs beautifully with the sweet sauce. Balance the richness with a fresh 'Vinagrete' (Brazilian tomato and onion relish). Pair with a cold Caipirinha or a crisp Brazilian pilsner to cut through the fatty richness of the pork. Grilled pineapple slices dusted with cinnamon make the perfect dessert to follow this meal.