Caribbean Sticky Guava BBQ Ribs

Inspired by the vibrant flavors of Tropical Vibes Ray & Mike in Puerto Banús, these slow-roasted Caribbean ribs strike an intoxicating balance between meltingly tender pork and a bright, glossy glaze. Braised low and slow with warm pimento allspice, garlic, and ginger, the rack is finished under high heat with a sticky reduction of guava paste, dark rum, and scotch bonnet heat. It is the ultimate bistro-bar barbecue: finger-coating, luminous, and deeply savory with every bite.

The Bistro Recipe

Tender slow-roasted pork ribs glazed in a luminous, sticky Caribbean guava-rum barbecue sauce spiked with allspice, lime, and scotch bonnet.

Prep Time 20 mins

Cook Time 150 mins

Total Time 170 mins

Servings 4

Method Low & Slow

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Pork & Island Rub

• 3.5 lb pork ribs, membrane peeled
• 1 tbsp dark brown sugar
• 1 tbsp smoked sweet paprika
• 1 tsp ground Jamaican allspice
• 1 tsp garlic powder
• 0.5 cup apple cider vinegar
• Flaky sea salt & freshly cracked black pepper, to taste

Sticky Guava Rum Glaze

• 0.5 cup guava paste or jelly, diced
• 0.5 cup ketchup
• 2 tbsp dark rum
• 2 tbsp fresh lime juice
• 1 tbsp Worcestershire sauce
• 1 tsp Scotch bonnet pepper sauce

Instructions

1. 1
   Season & Coat

   Rub ribs evenly with brown sugar, paprika, allspice, garlic powder, salt, and black pepper.

2. 2
   Wrap & Steam

   Place ribs on foil, splash with vinegar, crimp tightly, and roast at 300°F (150°C) for 2 hours.

3. 3
   Simmer Glaze

   Melt guava paste with ketchup, rum, lime juice, Worcestershire, and scotch bonnet until thick and glossy.

4. 4
   Baste & Caramelize

   Unwrap ribs, brush heavily with warm glaze, and broil 4 to 5 minutes until bubbling and charred.

5. 5
   Rest & Platter

   Rest 5 minutes, spoon luscious pan juices around the ribs, and slice cleanly between bones[cite: 2].

The Luminous Red Lacquer: The striking bright red pool around the ribs comes from simmering down fruit-forward guava paste with rum and lime juice[cite: 2]. When reducing your glaze, whisk thoroughly until the fruit paste dissolves into sheer satin so it clings to the meat without dripping off.

Curated Pairing Crisp Jamaican lager with lime or a slightly chilled Cru Beaujolais (Morgon) to slice through sticky, sweet-spicy richness.

Inspiration from Tropical Vibes

Tropical Vibes Ray & Mike Caribbean food

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