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RIBS:
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Light a grill.
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When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
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If using a gas grill, turn off the center burners.
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In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves.
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Sprinkle the mixture over the ribs.
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Pour the sherry into a spray bottle.
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Place the ribs on the hot grate above the drip pan and away from the coals, bony side down.
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Cover and grill for 30 minutes. Spray the ribs with sherry. Cover and grill for another 30 minutes.
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Shift the ribs around (but keep them bony side down) and spray once more with sherry.
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Cover and grill for about 30 minutes longer, until the meat is tender.
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Replenish the coals as necessary throughout grilling.
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Take the ribs off the grill and spread the coals out evenly.
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Brush the Guava Barbecue Sauce on both sides of the ribs and grill directly over the fire for about 1 minute per side, until glazed and bubbling.
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Transfer the ribs to a platter and let rest for 5 minutes.
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Cut down between the bones and arrange the ribs on a platter.
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Pass the remaining sauce at the table.
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GUAVA BARBECUE SAUCE:
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In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, low-sodium tamari, worcestershire sauce, ginger, scallion, garlic, red ppeper flakes, and water and bring to a boil.
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Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes.
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Season with salt & pepper (if needed).
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* A red wine with rich fruit and soft tannins, such as a Zinfandel from California's Central Coast, will enrich the flavor of these sweet, sticky ribs.
