| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup light brown sugar
- 1 heaping tablespoon garlic powder
- 1 heaping tablespoon onion powder
- 1 heaping tablespoon ground ginger
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1 full rack pork baby back ribs (5 to 6 pounds)
- 3 tablespoons canola oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup teriyaki sauce
- 1/3 cup sriracha ketchup
- 1 tablespoon hot pepper paste, preferably gochujang
- 1 tablespoon molasses
- Juice of 1/2 lime
- Aren’t Ya Glad I Didn’t Say Orange Banana Ketchup, recipe follows, for serving
- 3 tablespoons canola oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 ripe bananas, peeled
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt, plus more if needed
- Juice of 1 lime
Instructions
- In a small mixing bowl, combine the brown sugar, garlic powder, onion powder, ginger, salt and cayenne. Mix well with a fork.
- Tear off 3 sheets of aluminum foil a little longer than the length of the rib rack. Stack the foil sheets on top of each other and place on a baking sheet. Place the ribs on the foil and generously massage the rub into the ribs. Let them sit for 1 hour on the counter.
- To make the barbecue sauce, heat the canola oil in a medium saucepan over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the garlic and saute for another minute. Turn down the heat to medium low and add the teriyaki sauce, sriracha ketchup, hot pepper paste, molasses and lime juice. Simmer to thicken slightly, about 5 minutes. Set aside to cool. Divide the sauce between 2 bowls.
- Preheat the oven to 350 degrees F.
- Brush half of the sauce on both sides of the ribs. Wrap the ribs up with the foil. Place 2 large ramekins or heatproof bowls underneath the ribs so they are elevated above the baking sheet.
- Cook the ribs until just getting tender, about 2 1/2 hours. Remove the ribs from the oven and raise the temperature to 425 degrees F. Uncover the foil packet, brush the remaining barbecue sauce onto the top of the ribs and cook for an additional 30 to 40 minutes to allow the ribs to caramelize.
- Let rest for 10 minutes before slicing. Serve with Aren’t Ya Glad I Didn’t Say Orange Banana Ketchup on the side.
- Heat the canola oil in a medium skillet over medium heat. Add the onions and saute for 3 minutes. Add the garlic and saute for an additional 2 minutes. Break the bananas up into chunks and add them to the skillet. Mash them up with a potato masher or fork. Stir in the granulated sugar, salt and 1/3 cup water. Bring to a simmer and cook for 3 minutes.
- Transfer the mixture to a blender, let cool slightly, add the lime juice and puree until smooth. Taste and adjust the seasoning if necessary.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1813 |
| Total Fat | 124 g |
| Saturated Fat | 38 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 38 g |
| Protein | 124 g |
| Cholesterol | 430 mg |
| Sodium | 2287 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1813 |
| Total Fat | 124 g |
| Saturated Fat | 38 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 38 g |
| Protein | 124 g |
| Cholesterol | 430 mg |
| Sodium | 2287 mg |
Reviews
BEST RIBS!!
Wonderful results. The taste is incredible. The ribs tender and juicy and the sauce to die for. Daphne may be a comedian, but the jokes on anyone who doesn’t try this recipe.
This is a great rib recipe! I loved the rub and how sticky the ribs got. They weren’t super sweet but more like spicy. I did add some Chinese 5 Spice to the dry rub for a little more complexity in flavor. The sauce is wonderful!
This sauce is sooooooooooooo good. Makes the ribs so good and tasty. Plan on using the BBQ sauce on chicken this week. Thank you Daphane for a great recipe.