Ditch the Forks! Hands-On Happiness with This Sticky Baby Back Ribs Recipe

Share This

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!


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


  1. 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.
  2. Bake wrapped ribs in an oven preheated to 275°F for 2½ hours.
  3. 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.
  4. 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.
Print Friendly, PDF & Email

Share This

You May Also Like

Avatar photo

About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *