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

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!

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

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.