INGREDIENTS:Ribs:
10 lbs. St. Louis Cut Pork Ribs
4-5 bay leaves
1 cup chopped garlic
2 cups barbecue sauce (prepared)
1 cups Worcestershire sauce
1 cup hot sauce
water, to cover
Barbecue Sauce:
3 qts. prepared barbecue sauce
2 lbs. guava paste (available in Latin section of supermarket)
1 cup Worcestershire sauce
1 cups hot sauce DIRECTIONS:Place pork ribs in large roasting pan or large stock pot. Mix 2 cups of barbecue sauce with 1 cup hot sauce and 1 cup Worcestershire sauce. Add mixture to rib pan with enough water to cover ribs. Marinate, refrigerated, for 2 or more hours.
Cover ribs, and place in a preheated 325°F oven for 2 hours or until very tender and meat almost falls off bones. Remove from liquid and allow to cool.
For sauce, place prepared barbecue sauce, hot sauce, Worcestershire and guava paste in a non-reactive sauce pan. Over slow heat, allow guava paste to completely melt; simmer to combine all the flavors.
If cooking ribs on a grill, leave racks whole and baste continuously until fully glazed and caramelized. SERVINGS:8 servings From:Chef Guillermo Veloso, Cuba Libre, Philadelphia PHOTO CREDIT:Photo Credit: CUBA LIBRE