Sauce Ingredients:
10 bottles (10 oz.) of Brazil Gourmet Guava Juice Nectar
6 c. onions, chopped
3 c. guava jelly
1 1/3 c. dry sherry
1 c. light molasses
3/4 c. red wine vinegar
1/2 c. tomato paste
1/3 c. garlic, chopped
1/4 c. round cumin
2 Tbs. dry mustard

Sauce Instructions:
Whisk all ingredients in a large saucepan. Boil and continue whisking until the jelly dissolves. Simmer for approximately 20 minutes until reduced. Cool and refrigerate. Yield: 12 cups.

Other Ingredients:
28-30 lbs. baby back ribs, cut in 7 rib sections
16 c. water
12 c. onions, chopped
3 c. red wine vinegar
2 c. fresh cilantro, chopped
1 1/2 c. fresh oregano, chopped
3/4 c. garlic, chopped
1/3 c. ground cumin
1/3 c. ground black pepper
1/4 c. salt
16 bay leaves

Preparation:
Lay ribs round side down in large steam pans. Combine remaining ingredients and pour over ribs until covered. Chill overnight. Preheat oven to 500°F. Roast ribs uncovered in marinade until cooked through, baste occasionally. Remove ribs from marinade. Sprinkle with salt and pepper. Brush ribs with Guava BBQ Sauce and grill until well browned. Enjoy.