Preparation

Mix together all dry rub ingredients and sprinkle a generous amount over ribs. There will be dry rub left over; save it for future use. Place ribs in refrigerator for 1 hour, allowing rub to penetrate meat.

In a microwave-safe dish, mix together all braising liquid ingredients and microwave for 1 minute.

Place ribs in a shallow baking dish and pour braising liquid over ribs. Cover with aluminum foil and place in oven at 250°F for 2½ hours or until ribs are tender.

Remove ribs from oven and transfer braising liquid into a saucepot; on medium-low heat, reduce the juices until they are of a thick, syrupy consistency, much like molasses.

In a cuisinart or other food processor, blend guava purée, pomegranate molasses, rice wine vinegar, minced ginger and garlic. Add this mixture to the reduced juices and heat through. Liberally brush ribs with the glaze. Place ribs back in oven and broil for 3-5 minutes or until the glaze begins to caramelize. Remove ribs from oven and pour remaining glaze over ribs. Cut into portions and serve.

*If you cannot find guava purée, just blend fresh or canned guavas in a cuisinart or other food processor with a little sugar to the desired sweetness. Strain purée through a sieve to remove seeds.