Slow-Cooked Pork Baby Back Ribs with Guava Glaze

Pull the tough connective tissue from the back of the ribs using

kitchen pliers.

To prepare the mojo marinade, heat oil in a saucepan and sauté

garlic and onion over medium low heat until translucent; add the

orange juice, lime juice and habanero chillies. Cook for 20

minutes until mixture is reduced by one third. Remove from heat

and let cool completely.

Place the ribs in a large shallow dish. Pour the cooled down

mojo sauce over the ribs and ensure they are well coated. Cover

and marinate in refrigerator overnight.

The next day removed ribs from fridge and dispose of excess

Meanwhile, make

the glaze by combining the jelly, Dijon mustard and orange juice

in a small bowl and mix well.

Prepare barbeque for indirect cooking at 220°F (105°C). Place a

drip pan under one side of the grates. Turn barbeque on, only

on the side with no drip pan. Bring to temperature.

Drizzle ribs with oil and season with salt and pepper.

Place the ribs over the drip pan.

Close barbeque lid and cook for 1 hour. After 1 hour start

basting ribs with the sauce. Cook another 1.5 – 2 hours or

until ribs are fall off the bone tender.

Remove from barbeque.