Guava Barbeque Sauce Food
PORK TENDERLOIN WITH GUAVA BARBEQUE SAUCE
Provided by Food Network
Categories main-dish
Time 9h10m
Yield about 8 servings
Number Of Ingredients 21
Steps:
- Marinate the pork overnight in the wine, balsamic vinegar, and garlic.
- Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.
- Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.
- In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.
- Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.
WEST INDIES GUAVA BARBECUE SAUCE
This sauce has a great island flavor -- not like jerk sauced foods but still slightly spicy. Use as you would your favorite barbecue sauce -- great on ribs, chicken, chops, more.
Provided by Sue Lau
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 12.1 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 534.2 mg, Sugar 9.1 g
GUAVA BBQ RIBS
Steps:
- Preheat the grill.
- Season the ribs with the Creole seasoning, to taste. To make the sauce, in a medium pot over medium heat, add the tomato sauce with 1 teaspoon of Creole seasoning. Add the guava jelly, lemon juice, molasses, brown sugar, and sangria. Mix well. Cook for 15 minutes. Put the ribs on the grill. Brush the ribs with the sauce and grill for 10 minutes, then baste ribs again and turn them over. Baste this side as well and grill for 15 minutes. Continue to baste and turn until desired temperature is reached.
17 FRESH GUAVA RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a guava recipe in 30 minutes or less!
Nutrition Facts :
WEST INDIES GUAVA BARBECUE SAUCE
This recipe is an adaptation of one by Sue L, which was made to recreate the sauce at the Bahama Breeze restaurant chain. I picked this up while working on the island of St. John, USVI.
Provided by Member 610488
Categories Sauces
Time 1h
Yield 3 cups sauce
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended.
- Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses.
- Season with garlic powder, onion powder, salt, and black pepper.
- Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 184.4, Fat 0.7, SaturatedFat 0.1, Sodium 2290.1, Carbohydrate 44.5, Fiber 5.3, Sugar 33.2, Protein 5.3
GUAVA BBQ SAUCE
I found this recipe while pouring through cookbooks. Havent tried it yet but am putting the recipe here for safe keeping in the meantime.
Provided by Julie Tremmel
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 13
Steps:
- In mixing bowl thoroughly combine all ingredients.
Nutrition Facts : Calories 140.7, Fat 0.4, SaturatedFat 0.1, Sodium 876.7, Carbohydrate 16.1, Fiber 2.3, Sugar 7.1, Protein 3.1
GUAVA BARBEQUE SAUCE
One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!
Provided by Amber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 85.9 mg, Sugar 0.6 g
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- In a small saucepan, add the guava paste, vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, liquid smoke, garlic, and water. Bring to a boil.
- Once boiling, turn down to low heat. Cover and simmer, stirring occasionally until reduced, about 15 minutes. Season the sauce with salt and pepper. Transfer to a jar. Enjoy!
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- Reduce the heat to medium-low and simmer until the guava has dissolved and the sauce thickens to the desired consistency, about 10-15 minutes. Taste and adjust seasoning as needed.
- Allow to cool to room temperature, and then serve or refrigerate in a sealed container for up to 1 week.
BABY BACK RIBS WITH GUAVA BARBECUE SAUCE RECIPE ...
From barbecuebible.com
- Make the rub: Place the sugar, salt, pepper, mustard, and five spice powder in a bowl and mix with your fingers, breaking up any lumps in the sugar or mustard powder.
- Place the ribs on a baking sheet. Remove the membranes. Sprinkle the ribs on both sides with rub, rubbing it into the meat. Cover the ribs and store in the refrigerator while you set up your grill.
- Set up the grill for indirect grilling and heat to medium-low. Brush and oil the grill grate.
- Arrange the ribs, bone side down, in the center of the grate over the drip pan away from the heat. If working on a charcoal grill and using wood chips, toss half on each mound of coals.
- Spray the ribs with rice wine. Recover the grill and continue cooking until the ribs until well browned and cooked through, yet tender enough to pull apart with your fingers, to 3 hours more, 3 to 4 hours in all.
- The last few minutes, brush the ribs on both sides with some of the guava barbecue sauce and move them directly over the fire. Grill until the ribs are browned and bubbling, 2 minutes per side.
- Transfer the ribs to a large platter or cutting board, and cut the racks in half, widthwise (or into individual ribs). Serve at once with the remaining guava sauce on the side.
GUAVA BARBECUE SAUCE RECIPE - BARBECUEBIBLE.COM
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BABY BACK RIBS WITH GUAVA BARBECUE SAUCE - BIG GREEN …
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- Add the BBQ sauce and guava paste to a 2-quart saucepan.Bring the sauce to a gentle simmer over medium heat, whisking to facilitate the melting and mixing of the guava paste into the BBQ sauce.
- Ten minutes prior to air frying the wings, pull them from the fridge and allow them to sit out on the countertop to warm up. The meat needs to warm for a little while so the meat doesn't become tough as it cooks. Heat your air fryer on the air fry setting at 375°F for 10 minutes.
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- In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring until onion is softened and translucent (don't brown the onion). Stir in the garlic and heat for one minute or until fragrant (don't brown the garlic).
- Add the guava, chopped tomatoes, ketchup, brown sugar, tomato paste, jalapeno (if using), cider vinegar, liquid smoke, worcestershire, bay leaves, ginger, dry mustard, salt and pepper. Heat to a low boil, reduce heat to a simmer and cover partway with the lid, so that steam can escape. Simmer for 20 minutes, stirring occasionally to make sure the sauce doesn't stick to the pan. Remove from heat.
- Transfer the guava sauce to a food processor and pulse several times until smooth. If sauce is too thick, add 2-3 tablespoons of hot water and pulse again. Taste for seasoning and adjust as necessary. Let the sauce cool to room temperature, then transfer to a storage container and refrigerate until ready to use. Sauce will last two weeks in the refrigerator.
CHINESE-STYLE RIBS WITH GUAVA BARBECUE SAUCE - FOOD & WINE
In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves. Sprinkle the mixture over the ribs. Pour the sherry into a spray bottle. …
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5/5 Total Time 2 hrsServings 4
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- Light a charcoal grill. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center. Alternatively, if you’re using a gas grill, turn off the center burners.
- In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves. Sprinkle the mixture over the ribs. Pour the sherry into a spray bottle.
- Place the ribs on the hot grate above the drip pan and away from the coals, bony side down. Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes. Shift the ribs around (but keep them bony side down) and spray once more with sherry. Cover and grill for 30 minutes longer, until the meat is tender. Replenish the coals as necessary.
- Take the ribs off the grill and spread the coals out evenly. Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire (high heat on a gas grill) for about 1 minute per side, until glazed. Transfer the ribs to a work surface and let rest for 5 minutes. Cut down between the bones and arrange the ribs on a platter. Pass the remaining sauce at the table.
SOUTHERN FELLOW GUAVA BBQ SAUCE- A SWEET TROPICAL BBQ ...
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- In a sauce pan, heat the olive oil on medium heat, then add the onions. Saute the onions for 4-5 minutes, until they're tender and translucent, but not browned.
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5/5 (1)Servings 4
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5/5 (1)Servings 4
- Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
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- In a medium saucepan, combine the first 11 ingredients over low heat. Gently whisk for 8-10 minutes, or until all chunks of guava paste have melted and combined completely. Use an immersion blender if desired for smoother texture. Allow the guava bbq sauce to cool completely before using.
- Remove Smithfield Extra Tender Pork Back Ribs from packaging, and cut in half, between two of the center ribs.
- Place each half of ribs on a sheet of heavy-duty aluminum foil, and brush liberally with guava bbq sauce. Seal each half of ribs securely in foil.
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- Heat over medium heat until simmering and continue to simmer for 15 minutes while stirring frequently. (Be sure to wear an oven mitt while stirring since this sauce can splatter.)
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4.2/5 (20)Estimated Reading Time 6 minsServings 4
From bonappetit.com
4.2/5 (20)Estimated Reading Time 6 minsServings 4
- Mix together 1 Tbsp. achiote (annatto) powder or paprika, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. garlic powder, 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, 2 tsp. dried oregano, and 2 tsp. freshly ground black pepper in a small bowl. Generously sprinkle seasoning all over 8–12 large chicken drumsticks or 4 thighs and 4 drumsticks (about 3 lb.). Let sit while you make the barbecue sauce. (If you have time, arrange chicken on a wire rack set inside a rimmed baking sheet and let chill, uncovered, overnight.)
- Assemble your ingredients: Chop 8-oz. guava or quince paste into ½" cubes (if using 8 oz. guava jelly, just add directly below, no need to prep). Peel and finely chop one 2" piece ginger and 2 garlic cloves. Finely chop 1 canned chipotle chile in adobo sauce.
- Bring guava paste, ginger, garlic, chipotle chile, ½ cup apple cider vinegar, ⅓ cup spiced or dark rum, 3 Tbsp. fresh lime juice, 3 Tbsp. ketchup, 1 Tbsp. soy sauce, ½ tsp. ground allspice and ¼ cup water to a simmer in a medium pot over medium-high heat, about 5 minutes. Reduce heat to medium and continue simmering, stirring occasionally, until guava melts and sauce is thick but pourable, about 10 minutes. Scoop out ½ cup sauce and set aside for serving.
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Add guava paste and water and stir until smooth and the paste dissolves. Add the remaining ingredients and cook over low to medium heat until smooth, about 5 to 10 minutes. Be sure to not let the sauce boil. Remove the skillet from heat and let cool. Store sauce in a jar or covered container until ready to use.
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2) Stir in the guava paste, tomato puree, vinegar, brown sugar, star anise, allspice and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. 3) Discard the star anise, transfer the mixture to your blender and puree. With the motor running, add the ...
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GUAVA BARBEQUE SAUCE
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This guava BBQ sauce uses fresh guavas for a tropical flavor and a whole jalapeno pepper to make this a spicy BBQ sauce that will leave a little tingle on your tongue. Bring to a simmer over medium-high heat whisking until evenly blended. Let cool and then store in refrigerator or use right away.
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Guava Barbeque Sauce Recipe | Allrecipes trend www.allrecipes.com. Instructions Checklist. Step 1. Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt …
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From therecipes.info
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Guava Barbeque Sauce . Sweet guava and fiery scotch bonnet chile pepper are the signature flavors in this tropical-inspired barbeque sauce. Visit original page with recipe. Bookmark this recipe to cookbook online. Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper …
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From crecipe.com
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