Slow Cooked Pork Baby Back Ribs with Guava Glaze Recipe

This Slow Cooked Pork Baby Back Ribs with Guava Glaze recipe combines the vibrant citrus flavors of a Cuban-inspired mojo marinade with a sweet and tangy guava glaze for incredibly tender, flavorful barbecue ribs. Featured on Maddie and Kiki’s BBQ Barn Season 2, these pork baby back ribs are slowly cooked over indirect heat until they’re juicy, smoky, and practically fall off the bone.

The Inspiration

Caribbean cuisine is known for its bold use of citrus, tropical fruit, aromatic herbs, and slow-cooked meats, and this recipe beautifully captures those influences. The mojo marinade is inspired by traditional Cuban cooking, where garlic, orange juice, lime juice, cumin, and herbs create bright, deeply flavorful marinades that naturally tenderize meat before grilling.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo elevate classic barbecue ribs by pairing this vibrant marinade with a rich guava glaze. Guava is one of the Caribbean’s most beloved tropical fruits, prized for its naturally sweet, floral flavor that pairs exceptionally well with smoky grilled meats.

As the ribs slowly cook over indirect heat, the collagen gradually breaks down, creating exceptionally tender meat. During the final stages, repeated brushing with the guava glaze creates sticky layers of caramelized sweetness that perfectly balance the savory spices and smoky barbecue flavor.

Ingredients

For the Mojo marinated ribs

• 2 Racks of baby back pork ribs
• ¼ cup vegetable oil
• 6 cloves of garlic, minced
• 1 small red onion, finely chopped
• 2 cups fresh orange juice
• 1/2 cup fresh lime juice
• 1 habanero chilli, finely chopped
• ¼ cup chopped fresh cilantro
• 2 teaspoon cumin seeds

For the glaze

• 1 cup guava jelly
• ¼ cup Dijon mustard
• ¼ cup orange juice
• Salt and pepper

Method

• Pull the tough connective tissue from the back of the ribs using kitchen pliers or a dry rag.
• To prepare the mojo marinade, heat oil in a saucepan and sauté garlic and onion over medium low heat until translucent.
• Add the orange juice, lime juice, cumin seeds and habanero chillies.
• Bring to a gentle simmer and cook for 15 minutes until mixture is reduced by one third.
• Remove from heat and let cool completely.
• Add cilantro to the marinade.
• Place the ribs in a large shallow dish.
• Pour the cooled down mojo sauce over the ribs and ensure they are well coated.
• Cover and marinate in refrigerator overnight.
• The next day, remove the ribs from fridge and dispose of excess marinade.
• Let ribs come to room temperature.
• Meanwhile, make the glaze by combining the jelly, Dijon mustard and orange juice in a small bowl and mix well.
• Season with salt and pepper.
• Prepare barbeque for indirect cooking at 250°F.
• Place a drip pan under one side of the grates.
• Turn BBQ on, only on the side with no drip pan.
• Bring to temperature.
• Drizzle ribs with oil and season with salt and pepper.
• Place the ribs over the drip pan.
• Close barbeque lid and cook for 1 hour.
• After the first hour, start basting ribs with the sauce, every 20 minutes.
• Cook another 2 hours or until ribs are fall off the bone tender.
• Remove from barbeque and let rest for 10 minutes. Enjoy!

Serving Suggestions

These Slow Cooked Pork Baby Back Ribs with Guava Glaze are perfect for summer barbecues, family cookouts, game-day feasts, and holiday entertaining. Their sweet and smoky Caribbean-inspired flavors pair beautifully with grilled corn on the cob, tangy buttermilk potato salad, Caribbean salad, coleslaw, roasted vegetables, rice and beans, grilled pineapple, or smoked acorn squash. Fresh mango salsa, avocado salad, or grilled plantains also complement the tropical flavors of the ribs beautifully.

For beverages, serve alongside fresh lemonade, tropical fruit punch, iced tea, sparkling citrus drinks, or a cold lager. Arrange the ribs on a large serving platter and garnish with chopped cilantro, grilled lime halves, or fresh orange slices for a vibrant presentation. Whether served as the centerpiece of a backyard barbecue or part of a larger Caribbean-inspired feast, these ribs are guaranteed to impress guests with their rich flavor and tender texture.

Final Thoughts

This Slow Cooked Pork Baby Back Ribs with Guava Glaze recipe brings together the bold flavors of Caribbean cuisine and the timeless appeal of low-and-slow barbecue. The citrus mojo marinade tenderizes the pork while infusing it with layers of garlic, herbs, and warm spices, and the guava glaze creates a glossy finish packed with sweet, tangy flavor.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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