These ribs and sauce were adapted from Nina Compton’s cookbook Kweyol/Creole.  It will make 4 servings with some leftover sauce.  It needs to start the day before to marinade the ribs, but is very low effort and tasty.

1 cup chicken stock

1 cup honey

1 cup soy sauce

1 cup guava paste, cut into small pieces

½ cup apple cider vinegar

¼ sugar

¼ extra virgin olive oil

1 Scotch Bonnett (habanero) chili, seeded and chopped

1 tsp. smoked paprika

1 tsp. rosemary

1 tsp. ground allspice

4 lbs. baby back ribs

Combine all the ingredients except the ribs in a microwavable bowl.  Heat for about 2 minutes to help blend the ingredients and cool to room temperature.  Mix well.

Cut the rack of ribs into 2 pieces and put each piece in a gallon baggie with half of the marinade.  Seal the bags and refrigerate overnight.

About 3-1/2 hours before eating, preheat the oven to 300 degrees.  Put the ribs in a ovenproof baking dish in a single layer and pour in the marinade.  Cover tightly with aluminum foil and bake for 3 hours.

Pour the liquid in the baking dish into a separator to remove the fat and then pour the defatted liquid into a large skillet.  Bring the liquid to a boil and cook until the liquid has thickened and easily coats a spoon.

Rearrange the racks in the oven and set it on broil.  Glaze the ribs with the thickened sauce and broil for 3-5 minutes to caramelize the glaze.  Cut the ribs and serve with the extra sauce.