Is there anything better than getting your hands sticky from a rack of baby back ribs? This ribs recipe is a sweet, savory, sticky treat!
Table of Contents
INGREDIENTS
Baby Back Ribs Ingredients
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon instant ginger tea mix (salabat)
- 2 teaspoons paprika
- 2 teaspoons Cayenne pepper
- 2 teaspoons dried thyme leaves
- 1 1-kilo rack pork (use baby back ribs), American-style
- 1 teaspoon vegetable oil
- 3 cloves Garlic minced
- 1 medium onion minced
- 1/2 Cup water
- 1 240-ml can pineapple juice
- 2 tablespoons Soy Sauce
- 2 tablespoon cane vinegar
- 2 tablespoons whiskey
- 1/4 teaspoon cayenne powder
- 1/3 Cup banana ketchup
- 1/4 teaspoon Salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Combine onion powder, garlic powder, instant salabat mix, paprika, cayenne powder, and dried thyme. Rub into baby back ribs. Wrap tightly with 2 layers of foil and marinate in the fridge overnight.
- Bake wrapped ribs in an oven preheated to 275°F for 2½ hours.
- Make the sauce: Heat vegetable oil in a pot over medium heat. Sauté garlic and onion. Add water, pineapple juice, soy sauce, cane vinegar, whiskey, cayenne powder, banana ketchup, salt, and ground black pepper; mix. Simmer on low heat for about 25 minutes, stirring occasionally.
- Remove ribs from foil and pour excess juices into the pot. Brush ribs with sauce and bake for 10 more minutes. Serve extra sauce on the side.
