GUAVA BBQ SAUCE INGREDIENTS
Yield: 28 oz/3 1/2 cups
2 Tbsp of Vegetable Oil
¼ Cup Minced Onions
2 Cloves of Garlic (minced)
4 oz Angostura 1919 Dark Rum
8 oz Guava Jam
16 oz Smoky BBQ Sauce
1 Tsp Cumin Powder
1 Tsp Paprika Powder
1 Tsp Chili Powder
8 Dashes of ANGOSTURA® orange bitters
4 Dashes of ANGOSTURA® aromatic bitters
1 ¼ Tsp Salt
¾ Tsp Black Pepper
Place a medium sauce pan over high heat and add the vegetable oil.
When heated, add the onion and garlic and sauté for 3 minutes.
Carefully add the dark rum to flambé, tilting the pot away from your face to prevent burns.
When flame dies down, stir gently and immediately add the guava jam.
Reduce heat to medium and cook until the jam has melted down in consistency.
Add the bbq sauce, cumin, paprika and chili powders. Stir to combine and let simmer for 8 to 10 minutes stirring occasionally to prevent aggressive bubbles from breaking the surface.
Add the bitters and stir. Taste and season with salt and black pepper to your desire.
Remove from stove and use this sauce as your basting bbq sauce for grilling meats, also to baste pork, chicken, beef and seafood when baking in the oven or even when using a charcoal pit.
PORK CHOPS INGREDIENTS
Yield: 4 Servings
Pork Chops - 4 steaks (8 to 12 oz each)
Salt - 1 tsp
Black Pepper - 1/2 tsp
Green Seasoning - 1/2 cup
Guava BBQ Sauce - 1 1/2 cups
Clean, wash and pat dry pork chops.
Place pork chops in a bowl.
Add salt, black pepper and fresh green seasoning.
Massage ingredients into the pork chops.
Cover and allow to marinate for 6 hours or overnight in the refrigerator.
Preheat oven to 375°F.
Pour and massage bbq sauce onto the pork chops.
Place pork chops onto a greased baking sheet.
Pour remaining bbq sauce over the pork chops.
Bake for 35 to 45 minutes depending on the thickness of the chops.
Remove from oven and allow to rest for 15 minutes.