Guava paste is sweet, but not overly so. It is found in Latin food stores, but can also be found in the international aisle in many supermarkets. It comes in a rectangular brick of about 14 ounces. I’ve purchased guava fruit before as when ripe, it has the most divine aroma. The first one I bought didn’t really taste good at all. Then I found a different variety and that one was sweet and delicious, but expensive. Guava paste is not expensive.
It can also be sliced and served with cheese. That’s how its done in Spain. I also make a mean guava barbecue sauce, but that’s for another post.
Pork Bones with Guava Glaze
- 4 ounces guava paste
- 1/3 cup cider vinegar, or to taste
- 1/4 to 1/3 cup spicy, dark brown mustard
- 1 tablespoon soy sauce
- 4 large garlic cloves, minced
- 1/2 teaspoon hot pepper sauce, or to taste (optional)
- 3 to 5 pounds meaty pork bones or 3 pounds spareribs
- freshly ground black pepper
In a bowl, use a fork to break up the guava paste. It can be a little difficult to work with. You can also heat it a few seconds in the microwave to make it easier. Add remaining ingredients and mix well. Set aside.
Preheat the oven to 325 degrees F. Spread the pork out on a shallow roasting pan and season well with salt and pepper. Roast until tender and browned, about 45 minutes. Ribs will take about a half hour longer. Brush the glaze over the meat on all sides. Increase the oven temperature to 475 and roast until the glaze is bubbling and caramelized, about 5 to 10 minutes.