Guava-Glazed Pork Ribs
Chef Maribel brings bold Latin flair to classic BBQ flavors with these fall-apart pork ribs, lacquered in a guava glaze spiced with ají panca—a Peruvian chile known for its deep, smoky heat. The ribs are slow-cooked until tender, sweet, and just a little sticky. On the side: crisp and creamy coleslaw for contrast, and baked black beans to round things out. It’s backyard barbecue, reimagined with soul and spice.
Nutritional facts
Protein
38g
Carbs
29g
Calories
760
Fat
55g
Ingredients
Guava Puree, Coffee, Ground, Pork Baby Back Ribs, Canned Pinto Beans, Aji Panca Pepper, Bacon, Poppy Seeds, Oregano, Carrots, Red Onion, Red Wine Vinegar, Prepared Horseradish, Serrano Peppers, Black Pepper, Cumin, Tomato Paste, Cilantro, Garlic, Canned Tomato, Sweet Paprika, Oregano, Sugar, Heavy Cream, Onion, Light Soy Sauce, Worcestershire Sauce, Kosher Salt, Cabbage, Mayonnaise, BBQ Sauce, Apple Cider Vinegar, Thyme, Orange Juice, Red Cabbage, Cayenne Powder, Mustard Powder
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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