There’s a first time for everything. I’m glad I got to share my first time with Pirate Jonny’s Guava Girl. My first time making baby back ribs that is. Baby back ribs are all about summer. So I couldn’t let #HotSummerEats go by without making some baby back ribs. Now I’d love to say I grilled these on the BBQ, but our BBQ is out of order, so oven baked it had to be. Either way, these flavors packed a nice punch to the tender and meaty ribs.
Dry rubbed to marinate all day in Caribeque Calypso Kick and then basted in Pepsi and Guava Girl Cooking and Grilling Marinade, these baby backs were sweet and succulent with a spicy kick. I’ve been told by Pirate Jonny’s that Guava Girl is a lot of work, but worth all the efforts. That it is. I love how natural it is too!
T.Lish Dressing and Marinades offered a great line of product to try out for this event too! I opted to make a refreshingly simple, sweet and tangy Three Bean Salad using her Sweet Garlic Dressing. What a perfectly rounded out meal. With bits of bacon and caramelized red onions, this bean salad is top notch perfection.
Wait no more for the perfect summer meal. Check out this recipe below, including more from fellow #HotSummerEats bloggers. And be sure the enter the giveaway for more of these tasty products!
Guava Jerk Baby Backs and TLish Bean Salad
Prep Time: 6 hours, 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 7 hours, 45 minutes
Number of servings: 6
Per Serving 1547 calories
Fat 76 g
Carbs 149 g
Protein 74 g
- 3 lb baby back beef ribs, rinsed and patted dry
- 1 Tb Caribeque Calypso Kick spice rub
- 12 oz cherry Pepsi made with sugar
- 4 oz Guava Girl marinade
- 1 Tb cornstarch
- 1 cup brown sugar
- 3 oz diced bacon
- 1/2 cup sliced red onion
- 14.5 oz green and wax beans, rinsed and drained
- 15 oz garbanzo beans, rinsed and drained
- 15 oz kidney beans, rinsed and drained
- 1/2 cup T.Lish Sweet Garlic
- 2 Tb apple cider vinegar
- 1 Tb sugar
- 1 tsp black pepper
For the Baby Back Ribs
For the Three Bean Salad
- Rinse and pat dry the baby back ribs. Rub 1 Tb Caribeque seasoning thoroughly into meat and wrap tightly with plastic wrap for 6-8 hours or overnight.
- For the bean salad, saute the bacon and onions over medium heat in a large skillet until bacon is done and onions are slightly caramelized, about 7-10 minutes.
- Stir in the drained and rinsed beans and remove from heat. In a small bowl, combine the T.Lish Sweet Garlic dressing, cider vinegar, sugar and pepper. Whisk together. Toss the dressing with the bean mixture and transfer to a covered container. Chill at least 30 minutes before serving.
- Preheat oven to 350F. Combine remaining ingredients as a marinade and heat in a saucepan over medium heat until reduced by nearly half.
- Unwrap ribs and place in foil lined baking dish. Pour marinade over ribs and bake, covered, for 30 minutes. Uncover and bake another 30 minutes, basting with marinade at 10 minute intervals. Place under broiler for 3-5 minutes for a good char, if desired. Cut baby back ribs along meaty portions for serving.
This post was sponsored by Pirate Jonny’s and T.Lish. I received complimentary products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.