Guava BBQ Baby Back Ribs with Yellow Rice

Guava pastries are a morning ritual in bakeries all over Doral, and the same dense guava paste melts into one of the best rib glazes we know. Its fruit sugar and gentle acidity balance smoky pork better than plain brown sugar. A pellet grill makes the long cook nearly hands-off: set it to 225 F, trust it, and spend the time on the rice. Cube the paste small before melting, or it sits in stubborn lumps. Cumin and oregano in the rub tie the plate back to the Cuban kitchen.