It’s hard to picture Chef Rick Gresh at rest. When he’s not overseeing culinary operations at AceBounce and Flight Club, Rick somehow finds the time to express himself in handmade wood and leather products. Rick’s beautiful handcrafted kitchen and restaurant products are sought after by many Chicago chefs.
Recipe
Sticky Beef Ribs with Guava BBQ Sauce
Ingredients
- 2 racks beef back ribs
- 1 cup apple juice
Dry rub
- 10 oz sugar
- 5 oz salt
- 5 oz dry mustard powder
- 3 tbsp and 2 tsp chinese five-spice powder
- 1 tbsp and 2 tsp black pepper, ground
- 1 tbsp and 2 tsp cinnamon, ground
- 2 1/2 tsp clove, ground
- Dry sherry wine in a squirt bottle, as needed
Method
- Combine all of the ingredients in the dry rub and sprinkle over the meat.
- Place ribs in the grill/smoker over indirect heat at 250 degrees F. Smoke for 45 minutes. Begin to spray with sherry after 45 minutes, spraying every 15 minutes. Smoke for an additional 2 1/2 hours.
- Place ribs in a foil pan, add apple juice, and cover with foil. Place back in the smoker and cook for 2 more hours.
- Remove foil and glaze ribs with guava BBQ sauce, then cook for 30 more minutes uncovered.
Guava BBQ sauce
- 40 oz guava paste, large diced
- 1 2/3 cup cider vinegar
- 1 1/4 cup dark rum
- 7 1/2 oz tomato paste
- 7 1/2 oz lime juice
- 2 1/2 oz soy sauce
- 2 1/2 oz worcestershire sauce
- 3 1/2 oz ginger, finely minced
- 5 green onions, white part only
- 5 garlic cloves, finely minced
- 1 1/4 cup water
Method
- In a sauce pan, combine all ingredients and bring to a boil. Simmer over low heat until reduced.
- Adjust to taste with salt and pepper.