Compiled Recipe – Baby Back Ribs

Baby Back Ribs

* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp instant ginger tea mix (salabat)
* 2 tsp paprika
* 2 tsp cayenne pepper
* 2 tsp dried thyme
* 1 (1 kilo) rack pork baby back ribs, American-style
* 1 tsp vegetable oil
* 3 cloves garlic, minced
* 1 medium onion, minced
* ½ cup water
* 1 (240 mL) can pineapple juice
* 2 tbsp soy sauce
* 2 tbsp cane vinegar
* 2 tbsp whiskey
* ¼ tsp cayenne powder
* 1/3 cup banana ketchup
* ¼ tsp salt
* ¼ tsp ground 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 2 ½ 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.


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