Entree: Guam – Chamorro Barbecue Ribs
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 30 min
Additional
10 min
Total
2 hrs
Ingredients
- 2 racks pork spare ribs, approx. 2 lb (900 g) each
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) cane vinegar (or apple cider vinegar)
- 1/2 cup (120 ml) pineapple juice
- 1/3 cup (67 g) packed brown sugar
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) annatto (achiote) oil or 1 tbsp (15 g) annatto paste dissolved in 2 tbsp (30 ml) oil
- 6 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 stalks green onion, thinly sliced (for garnish)
- Lime wedges (for serving)
Instructions
1. Make the marinade: In a saucepan over medium heat combine soy sauce, cane vinegar, pineapple juice, brown sugar, water, annatto oil or dissolved annatto paste, minced garlic, and sliced onion. Bring to a simmer, stirring until sugar dissolves, then remove from heat and cool to room temperature.
2. Marinate the ribs: Place the racks in a large baking dish or resealable bag and pour half the cooled marinade over the ribs, reserving the other half for basting and finishing. Cover and refrigerate at least 6 hours or overnight for best flavor.
3. Prepare grill and baste sauce: Heat a charcoal or gas grill to medium (about 350–400°F / 175–205°C). Bring the reserved marinade to a boil in a small saucepan and simmer 5 minutes to fully cook (use only cooked marinade for basting).
4. Grill the ribs: Brush ribs with vegetable oil and place bone-side down on the grill over indirect heat. Close lid and cook 1 to 1 1/2 hours, turning once, until meat is tender and pulling back from bones.
5. Caramelize and finish: Move ribs over direct medium heat, baste frequently with the boiled marinade, and grill 8–12 minutes more, rotating to caramelize the glaze without burning. Cook until nicely charred and internal meat is tender.
6. Rest and serve: Remove ribs, brush with fresh lime juice, tent loosely with foil and rest 10 minutes. Slice between bones, garnish with sliced green onions, and serve with lime wedges.
