Boy do I have the easiest and most perfect ribs recipe for you! This summer, take your barbecue ribs to the next level with these Banana Ketchup Glazed Baby Back Ribs. There are just 4 simple steps and bonus, there is no grilling involved! Your oven will do all of the work for you. Note: this is a couple hours process, slow and steady wins the race! So, make sure to leave enough time during the day to ensure they are done and ready to serve for dinner.

For those of you that don’t know, I am a Halfie! Filipino American. I have a deep love for Filipino cuisine. I feel that it can sometimes be underrated or not many people know much about it such as: the different foods, produce, condiments or proteins the Filipino culture has to offer, let alone know how to cook with them. So, I am here to help! I wanted to create this recipe to show you how good Filipino items can be and how you can easily cook with them right at home. I think that this recipe is a great way to experiment with Filipino items because it’s also mixed in with that american feel as well. Overall, it’s an easily approachable recipe.

What makes this recipe both Filipino and American is that I used a classic American barbecue rub, but a Filipino sauce and glaze. So, the combination of the two is magic. So, with that being said, this recipe starts with the seasoning. You want a really good rub that slowly soaks into the protein. The rub I created is smoky yet slightly sweet. When putting the rub on the ribs, you want to really make sure it sticks on there, so I like to press it into the protein and rub it in all at the same time. As you do this, you will notice that the seasoning turns darker as it essentially gets “wet” when pressed into the ribs. When every nook and cranny has been covered. I place the seasoned ribs in the fridge for 30 minutes to an hour to let the seasoning really attach itself to the proteins.

Once the ribs are ready for cooking, place them in the oven tightly covered with foil and then all that’s left for you to do is sip on something pretty while you wait. By the time they are done, they will be baked, basted and broiled to where they are falling off the bone.

When they are close to being done baking, I would make your banana ketchup sauce to prepare for the broiling stage, this stage is my favorite!  This is where the ribs become slightly crispy and the glaze gets added in. Now, I know you might be wondering, what in the world is banana ketchup? Well, I am so glad you asked because I would love to tell you!

‍What is Banana Ketchup aka “Banana Sauce”? ‍

Essentially, this is a pantry staple item. It is a highly sought after sweet yet tangy Philippine condiment that is made up of bananas, sugar, vinegar and spices. Long story short, it originated during World War II when there was a tomato shortage. During this time, there was also a high production of bananas. So, the Filipino people adapted to the banana version and hence banana ketchup was born. It pairs extremely well with almost everything and anything such as: eggs, proteins, french fries, white rice, etc. It's such a unique condiment that you cannot go wrong with.

‍What do I eat with these Banana Ketchup Glazed Ribs? ‍

I love enjoying these ribs with steamed white rice. We tried them with a variety of other sides as well such as: mac and cheese, sweet potato fries and coleslaw. All of those sides work great as well if you want to take the traditional American BBQ style route. However, if you are feeling adventurous, I would definitely recommend pairing these with steamed white rice and purchasing a bottle of Filipino Spiced Vinegar also known as: Sukang Maasim. The spiced vinegar mixed with the white rice and the tangy sweet ribs is a meal unlike any other.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!