Sticky Guava Ribs Recipe

While the ribs cook, combine the guava paste, tomato paste, vinegar, garlic, lime juice, soy sauce, paprika, ginger, onion powder, cayenne and ¼ cup water in a large, deep pot. (The sauce is prone to splattering.) Bring to a boil on high while whisking the ingredients. Adjust heat to maintain a simmer, cover and cook, whisking periodically, for about 10 minutes so the flavors meld. Taste for salt and pepper. (The sauce can be refrigerated in an airtight container for up to 2 weeks, or frozen for up to 3 months.)