Recipe

Charcoal Pork Ribs with Guava and Sour Orange Sauce

Name: Charcoal Pork Ribs with Guava and Sour Orange Sauce
Prep time: 25 min
Cook time: 210 min
Total time: 245 min
Ingredients: 2 kg baby back pork ribs, with bone, in two racks; 2 tablespoons (30 ml) neutral oil; 12 g fine salt; 2 teaspoons garlic powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; ½ teaspoon black pepper; 200 g seedless guava paste or guava jam; 120 ml sour orange juice; 100 ml water; 1 tablespoon (15 ml) apple cider vinegar; 1 tablespoon (15 g) tomato paste; 100 ml hot water; 20 g unsalted butter

Pork ribs cut individually, smoked over charcoal with garlic and cumin, and glazed with a guava and sour orange sauce.

CiberCubaNovember 6, 2026

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Preparation25 min
Cooking3 h 30 min
Total time4 h 5 min
Servings6 servings
DifficultyMedium

This recipe is a Cuban adaptation of American party ribs. It is not a traditional island dish, but a fusion designed for those who have a charcoal grill in the backyard and do not want to give up home flavors: garlic, cumin, oregano, and the counterpoint of guava with sour orange.

The key is to cut the ribs one by one before smoking them. This way, each piece receives smoke and seasoning on all sides, and the guava glaze sticks to every rib. They are cooked over indirect heat with the grill covered, first uncovered, then covered in a tray until tender, and finally glazed. They are ideal for a family Sunday, a birthday, or a summer gathering.

Method

Preparation (active work)

Light the coals and prepare two zones: charcoal on one side and, on the other, a zone without coals where the meat will go. Cover the grill and stabilize it at 125-135 °C (257-275 °F), measured near the grate. If using wood, add only a small piece to achieve a light smoke.
Remove the membrane from the bone side. Separate the ribs with a cut between each bone: they must be cooked individually from the start, before smoking.
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Dry the ribs well with paper towels, coat them with oil, and distribute the salt, garlic powder, cumin, oregano, paprika, and pepper all over.
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Cooking and resting

Place the separated ribs on the indirect zone and cover. Cook for 90-120 minutes, turning or repositioning the pieces if the heat is uneven, until they have a golden surface and the seasoning is well adhered.
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Meanwhile, prepare the sauce: cut the guava into cubes and place it in a saucepan with the sour orange juice, 100 ml water, vinegar, and tomato paste. Stir for 8-10 minutes over low heat until you achieve a smooth sauce that can be brushed on; if it is too thick, add a few tablespoons of water. This task is done during smoking and does not add time to the total.
Transfer the ribs to the metal tray in a single layer. Add the 100 ml hot water, butter, and half of the sauce; reserve the rest. Seal tightly with aluminum foil and return the tray to indirect heat for 60-90 minutes, until the meat is tender and a probe enters with little resistance. As a texture reference, this usually occurs around 90-96 °C (194-205 °F) internal, measuring without touching the bone; each piece may need a different time.
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Uncover the tray, drain excess liquid if any, and brush the ribs with some of the reserved sauce. Cook for 15-20 more minutes over indirect heat until the glaze is shiny and sticky. Avoid direct flame: guava burns easily.
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Let rest for 10 minutes and serve the individual ribs with the remaining sauce. If you wish, accompany them with salad or yuca (not included in this recipe).

Tips and variations

Timing. Active work is about 25 minutes; the sauce is prepared while the ribs smoke, so it does not add time. Cooking takes around 210 minutes, but depending on thickness and heat, it can range from 180 to 240: tenderness rules, not just the clock. Afterwards, let rest for 10 minutes.

Without sour orange. Substitute the 120 ml with 60 ml of sweet orange juice and 60 ml of lime or lemon juice.

Without extra sugar. The sweetness comes from the guava; there is no need to add sugar or honey.

Equipment. Charcoal grill with a lid or smoker, metal heat-safe tray, aluminum foil, and thermometer (for the grill air and for the meat). For a light smoke, you can add a small piece of applewood or cherry wood suitable for cooking.

The result is tender, glazed ribs, each with its bone: it is not a whole rack nor ribs boiled first in water.

Storage. Keep leftovers covered in the refrigerator for up to 3 days and reheat them covered with a splash of water over low heat until the center reaches 74 °C (165 °F).