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1
Preheat oven to 300 degrees F.
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2
Generously salt and pepper ribs.
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3
Lay out ribs in a single layer, in roasting pan.
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4
Cook ribs for 3 hours, turning once midway through cooking time.
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5
Remove from oven and cool slightly.
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6
Pour off any fat from bottom of pan.
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7
When meat is cool enough to handle cut slabs into individual ribs.
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8
While ribs are cooking, saute onion and garlic in olive oil in a large stockpot, until soft.
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9
Add remaining ingredients, except molasses and guava paste/jelly and bring to a boil.
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10
Reduce heat and simmer, stirring occasionally, reducing liquid by half, approximately 1 hour.
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11
Sauce should be thick, but still loose enough to pour.
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12
Add molasses and guava to sauce and continue reducing for 10 to 15 minutes until thick enough to coat the back of a spoon.
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13
If sauce becomes too thick, thin with extra guava nectar and/or beer.
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14
Season with salt and pepper.
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15
Coat ribs generously with sauce in roasting pan.
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16
Continue cooking ribs for 1 hour more, or until rib meat is soft and easily pulled from bone.
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17
Sauce will thicken and darken on ribs, so be sure to turn darker ribs over.
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18
Before serving, brush ribs with additional sauce and serve extra sauce on the side.
