Hawaiian Guava Sticky Ribs

Guava grows wild across the islands and its jam belongs on ribs the way honey belongs on biscuits. Sweet kiawe smoke for four hours, guava lacquer for the last thirty minutes — the glaze goes on late because sugar burns and patience doesn't.

Ingredients

• 2 racks baby back ribs, membrane removed
• Rub: 2 Tbsp brown sugar, 1 Tbsp salt, 2 tsp pepper, 2 tsp granulated garlic, 1 tsp ground ginger
• Glaze: 1 cup guava jam or jelly, 2 Tbsp shoyu, 1 Tbsp rice vinegar, 1 tsp grated ginger

Cook Sequence

1. Rub the racks the night before, or an hour ahead minimum.
2. Smoke at 225–250°F, bone-side down, 4 to 4.5 hours — until the bark sets and the rack bends deep.
3. Warm the glaze until pourable.
4. Paint, cook 15 minutes, paint again, 15 more — glaze only lives in the last half hour.
5. Pull when a probe slides between bones with no fight (~200°F). Rest 10, slice.

Round Out the Plate

• Hawaiian Mac Salad — the plate-lunch essential
• Coconut Rice — sweet counterpoint to the smoke
• Grilled Pineapple Salsa — bright and smoky