Joe’s Baked Island Baby Back Ribs

close-up view of tender, juicy baby back ribs glazed with a glossy, flavorful sauce and served on a white plate. The ribs are perfectly cooked with a caramelized, slightly charred crust, featuring hints of spices and herbs. In the background, there are sides of creamy mashed potatoes and coleslaw, adding a comforting touch to the dish.

Escape the winter blues with these tropical-inspired baby back ribs, infused with warm island spices and a sweet, sticky guava glaze. Slow-baked until tender and juicy, then finished on the grill or under the broiler for a caramelized, smoky finish, these ribs bring a taste of summer to your table any time of year. Whether you’re longing for a beachside meal or just want a fun twist on classic ribs, this recipe will transport your taste buds to the islands!

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Serving Size: 4
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Ingredients

  • 1/4 cup brown sugar
  • 2 tsp garlic powder
  • 2 tsp seasoned salt
  • 1/2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp crushed red pepper
  • 3 lbs pork baby back ribs
  • 1/4 cup water
  • 1 cup guava jelly (available at most supermarkets)

Instructions

  1. Combine brown sugar and spices in a small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well.
  2. Place ribs in a single layer on an aluminum foil-lined baking sheet (17 x 11 inch) or roasting pan. Pour water into pan; cover with foil. Bake at 375° F for 1 hour, or until meat starts to pull away from bones.
  3. Meanwhile, combine jelly and reserved spice mixture. Brush steamed ribs with jelly mixture.
  4. Cover and refrigerate 1 hour or overnight, if desired.
  5. Grill or broil 3-5 minutes per side, or until heated through and nicely browned.

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