I hope you’re enjoying our summer recipes series from Disney Cruise Line. If you aren’t sailing with us this summer, you may as well eat like you are!
Today’s recipe is for our Guava Glazed Barbecue Ribs. The delicious 24-hour marinade is made with a variety of herbs and spices and is the perfect complement to our sweet guava barbecue sauce. These ribs are a must for your next summer party!
You can also download our keepsake recipe card here. Enjoy!
Guava Glazed Barbecue Ribs
Skill Level: Easy
Time: 24 hours
- 1 onion (chopped)
- 3 tbsp. cilantro (chopped)
- 3 tbsp. oregano (chopped)
- 1 tsp. ground cumin
- 1 tsp. cracked black pepper
- 1/3 cup red wine vinegar
- 3 garlic cloves (crushed)
- 2 bay leaves
- 1⁄2 cup water
- 1 rack pork spareribs
Guava Barbecue Sauce
- 1 cup guava puree
- 1 cup barbecue sauce
- 3⁄4 cup clear honey
For the Rib Marinade
- Place all the ingredients, except the water and bay leaves, in a blender.
- Blend until smooth, place into a mixing bowl and add the bay leaves and water.
- Pour the mixture over the ribs so both sides are covered and marinate for a minimum of 24 hours.
For the Guava Sauce
- Mix ingredients together.
For the Ribs
- Transfer the ribs and the marinade to a roasting pan*, cover and place into a preheated oven at 270 degrees. Roast for 1.5 hours.
- Remove the ribs from the marinade and place onto another baking tray, brush with the guava barbecue sauce and place back into the oven. Roast for 25 minutes at 340 degrees until cooked through and glazed.
- Remove and rest for 10 minutes, then carve.
*Can also be done in a covered barbecue grill.
For more summer recipes from Disney Cruise Line, click the links below:
Now if I could just get the recipe for “Oscar” Style appetizer at Fulton’s Crab House.
Thank you, these look great and I’ll give them a try. But, if you don’t mind I’d like to ask about another dish. There are many reasons I take a Disney Cruise, but believe it or not, one of the things I look forward to is my favorite breakfast anywhere – The Buckwheat Crepe. For years, I’ve enjoyed this healthy, delicious breakfast. Then on our last trip on the Dream, it was served with a salsa instead of the great diced tomato, red onion and olive oil topping. I mentioned it and everyone was helpful – it took a few times to get back to the ‘classic’ topping. The chef was very nice, but if possible, I’m asking that you don’t steer away from the original topping across the fleet. I’ll be on 3 of the 4 ships again in the coming months and I’d like to continue to look forward to my favorite meal. THANK YOU!!