Filipino Favorites

March 14, 2022

Low and Slow Banana Ketchup Glazed Baby Back Ribs

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!

Low and Slow Banana Ketchup Glazed Baby Back Ribs

This recipe is a tribute to my Filipino American descent. It is the perfect combination and flavor profile of Filipino and classic American barbecue. If you are looking to change up your typical ribs recipe this summer, look no further!




For the Seasoned Baby Back Ribs: 

  • 1 Full rack of ribs, bone in and skin removed
  • 3 TBSP garlic powder
  • 3 TBSP onion powder
  • 5 TBSP brown sugar
  • 1 TBSP smoked paprika powder
  • 1 TBSP ground ginger
  • 1 TBSP black pepper
  • Pinch of saffron (the little jars at trader joes are the best and most affordable)

For the Banana Ketchup Glaze:

  • 1 Cup banana ketchup, Jufran brand
  • ¼ Cup regular coke
  • 2 TBSP low sodium soy sauce
  • 1 and ½ TBSP fresh minced garlic
  • 2 TBSP dry red wine (merlot, cabernet or pinot noir)

For Serving with: 

  1. Make your ribs rub by combining: garlic powder, onion powder, brown sugar, smoked paprika, ground ginger, black pepper and saffron. Mix well and set aside.
  2. Remove ribs from its package and pat dry. You want to start by removing its membrane by flipping it over so the bones are faced up. Take a paring knife and face the knife so it's on its side and the sharp end is facing to the side, not down. Cut a little slit by carefully wiggling the knife along the membrane to help lift it up. Once you can get a good grip on it, peel it entirely off from end to end. NOTE: some places like Whole Foods do this for you, so you might purchase it and it will already be taken off for you.
  3. Once the membrane is off then remove as much of the fat as you can and as you would like on both sides. I like to try and remove as much fat as possible to expose and get as much meat as possible. You can do this to your liking.
  4. Pat your ribs dry one more time and then generously season your ribs with the rub on both sides. Make sure to really rub and press the seasoning into the protein.
  5. Cover with plastic wrap and place in the fridge for at least 30 minutes and up to 24 hours.
  6. When ready to cook, preheat your oven to 300. Remove plastic wrap and tightly cover the ribs with foil. Place ribs in the oven. Cook at 300 for 2 hours and 30 minutes.
  7. While your ribs are cooking, make your sauce. In a bowl add: banana ketchup, coke, soy sauce, minced garlic and dry red wine. Set aside.
  8. When the 2 hours and 30 minutes are up, uncover and begin basting your ribs with your sauce mixture. Add an additional 30 minutes and switch your oven to broil on low. Broil the basted ribs on low for 30 minutes uncovered.
  9. When the full 3 hours are up, remove from heat and let cool for 5-10 minutes. Cut and serve immediately.
  10. Serve with extra sauce if you have any left over, some spiced vinegar and steamed white rice.
  11. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!