RAGIN’ CAJUN GUAVA RIBS

Rub the ribs all over on both sides with the Cajun spice mix.  Lay them in a roasting pan or on a rimmed baking sheet and cover tightly with foil.  Marinade in the refrigerator for 3- 4 hours or overnight.  Bring to room temperature 30 minutes before cooking.

Preheat oven to 325 degrees.  Place the ribs in the oven, still covered tightly with foil, and bake for 1½ hours.

Remove ribs from the oven and lay the guava slices all over the tops of the ribs to coat.  Increase oven temp to 375 and cook ribs, uncovered, for an additional 30 minutes until the guava paste has melted all over the ribs and the meat falls off the bone easily.

Garnish with fresh basil or parsley.

*If using baby back ribs, remove the ribs from their packaging and rinse with cold water.  Pat dry with paper towels. If using baby back ribs, slide a table knife under the silverskin anywhere along the back of the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section until you can peel it all off.  This will allow more flavor to absorb into the rack from the rub/marinade. If you are using country style ribs, there is no need for this step.