MY HAWAIIAN KITCHEN
Delectable memoirs of living on the slopes of Mt. Hualalai high above the famed Kona Coast on the beguiling Big Island of Hawaii.
Dear Journal ~ Kuawa is the Hawaiian word for guava. For me, it all started way back when, on those first few holidays to the Hawaiian Islands before we moved here. It was sooo easy to get hooked on guava juice with breakfast. Mmm. Then I discovered that sweet juice, with it’s fragrant tropical taste, makes a great mixer with vodka and lots of ice. But wait, there was more kuawa goodness to be had. Jelly. Ah ha! Shimmering jewel-like and pinky sweet in it’s perfection, guava jelly tastes like Hawaii on your morning toast. Which got me to thinking of other yummy possibilities. Let’s guava things up. With plump pork ribs in the fridge, it wasn’t but a moment later that I imagined those very ribs singing their own version of the Ka’ua Crater Boys song Guava Jelly – ‘Baby, here I am, come rub it on my belly like guava jelly.’ Once my imagination started in that direction, yummyness followed.
3 – 4 pounds sweet and sour cut pork spareribs
½ cup shoyu (soy sauce)
6 tablespoons liquid honey
Juice from 1 lemon
4 plump garlic cloves, minced
1 teaspoon freshly ground black pepper
¾ cup Fire Rock Pale Ale, your favorite brew or ginger ale
(What are you going to do with the rest of the ale?)
1/4 cup toasted sesame seeds
1 cup guava jelly or crab apple jelly
3 tablespoons vinegar
3 tablespoons Ketchup
Lemon and lime ‘wheels’ or fresh pineapple chunks for garnish
Cut between each rib bone to separate ribs. Place ribs in bowl; set aside. In a small bowl combine shoyu, honey, lemon juice, garlic, pepper and beer. Pour over ribs. Cover and marinate 6 hours or overnight in refrigerator.
Preheat oven to 375F. Drain ribs, discarding marinade. Arrange riblets on a large baking sheet with raised sides. Cover with foil and bake 45 minutes.
Meanwhile prepare guava glaze: In a small pot combine jelly, vinegar and ketchup. Stir over low heat until jelly melts. Once ribs have cooked, covered for 45 minutes, brush sauce generously over ribs. Bake 15 minutes uncovered. Turn ribs, brush with remaining glaze. Sprinkle with sesame seeds. Bake uncovered 15 minutes longer.
Arrange kuawa-ed riblets on serving platter; garnish with lemon and lime wheels or fresh pineapple chunks and serve those tender sticky little buggahs hot with lots of napkins. And frosty cold beer or guava juice on ice. 12 or so pupu servings.