I came across a cooking show on Foodnetwork and was watching Daphne Brogdon making this delicious looking and fun sounding baby back ribs!
She even made this banana ketchup to go with her ribs! Ok, I made it and I will have to say the ribs are delicious! And, you can go without the banana ketchup, you will definitely not miss it. I mean you can make it if you want to try it out, it's weird but in a very nice way, just not necessary in my opinion. Just make more of the the BBQ sauce for the ribs if you like to slather your ribs with plenty of sauce.
This recipe is a absolute keeper and I hope you will make it and enjoy it as much as my family and I had.
Serves 6
Ingredients
1Rack Baby Back Ribs (About 2.5kg)
Dry Rub
1Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Ginger Powder
1 Tbsp Cayenne Powder
1/3 Cup Brown Sugar
BBQ Sauce
(make 2 portions if you like to have more sauce on the side for serving
1Medium Yellow Onion
4 Garlic Cloves, Finely Chopped
1/2 Cup Teriyaki
1/3 Cup Sirracha & Ketchup (half & half)
1 Tbsp Gochujang
1 Tbsp Brown Sugar or to taste
1.5 Tbsp Molasses
1/2 Lime Juice
Banana Ketchup
3 Tbsp Canola Oil
1/2 Yellow Onion, chopped
2 Garlic Cloves, minced
2 Banana, peeled
1 Tbsp granulated sugar
1 tsp Sea Salt, plus more if needed
1 Lime Juice
Method
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 heavy duty aluminium 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, brown sugar and lime juice. Simmer to thicken slightly, about 5 minutes. Set aside to cool. Divide the sauce between 2 bowls.
Preheat the oven to 180 degrees C.
Brush half of the sauce on both sides of the ribs. Wrap the ribs up with the foil. Place on the oven rack so that the hot air can circulate around it evenly.
Cook the ribs until just getting tender, about 2.1/2 hours. Remove the ribs from the oven and raise the temperature to 220 degrees C. Uncover the foil packet, brush the remaining barbecue sauce onto the top of the ribs and cook for an additional 15 to 20 minutes to allow the ribs to caramelize.
Let it rest for 10 minutes before slicing.
Serve with Banana Ketchup on the side.
Banana Ketchup
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.