- Season the ribs with Salt Grass garlic salt and bake in the oven at 180°C (356°F) for 2 hours.
- Combine all the sauce ingredients in a saucepan and cook over low heat until reduced.
- Brush the goiabada barbecue sauce onto the ribs and return to the oven for 20 more minutes.
- This recipe combines the richness of Duroc pork with the sweetness of goiabada for a unique barbecue experience!
