No hay que ser un experto en parrilla. Abuela Conchita always kept her recipes sencillas but the resultado siempre suculento. These guava BBQ baby back ribs are exactly that — easy steps, big payoff, and a glaze of Conchita Guava BBQ Sauce that turns dinner into an event.
Ingredients
Dry rub:
• 3 tbsp Conchita Sazón for rubbing
• 4 tbsp brown sugar
• 1 tbsp of chili powder
• 1/4 tea spoon black pepper
Conchita Guava BBQ Sauce
How to make it
Remove the thin membrane on the back of the ribs. Use a knife to pry up a corner of the membrane, then pull it down. It may tear but you definitely don't want to skip this step.
Put the dry rub all over the ribs (both sides) and rub it in. Wrap the ribs in some heavy-duty tin foil. Cook the ribs at 250 degrees. Place the ribs wrapped securely in tin foil onto a cookie sheet and place them in the oven. Cook for 2 1⁄2 hours.
Pull them out and open the tin foil completely. Brush Conchita Guava BBQ sauce on them.
Put the ribs back in the oven at 350 with the tin foil open. After half an hour, they're done!
