Funapino Sticky Ribs With Aren'T Ya Glad I Didn'T Say Orange Banana Ketchup
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
48
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Light Brown Sugar1 tsp
Cayenne Pepper3 tbsps
Canola Oil2 cloves
Garlic (minced)1 cup
Teriyaki Sauce1 tbsp
Molasse1 tbsp
Granulated SugarDirections:
1
Special equipment: Blender In a small mixing bowl, combine the brown sugar, garlic powder, onion powder, ginger, salt and cayenne
2
Mix well with a fork
3
Tear off 3 sheets of aluminum foil a little longer than the length of the rib rack
4
Stack the foil sheets on top of each other and place on a baking sheet
5
Place the ribs on the foil and generously massage the rub into the ribs
6
Let them sit for 1 hour on the counter
7
To make the barbecue sauce, heat the canola oil in a medium saucepan over medium heat
8
Add the onions and saute until soft and translucent, about 3 minutes
9
Add the garlic and saute for another minute
10
Turn down the heat to medium low and add the teriyaki sauce, sriracha ketchup, hot pepper paste, molasses and lime juice
11
Simmer to thicken slightly, about 5 minutes
12
Set aside to cool
13
Divide the sauce between 2 bowls
14
Preheat the oven to 350 degrees F
15
Brush half of the sauce on both sides of the ribs
16
Wrap the ribs up with the foil
17
Place 2 large ramekins or heatproof bowls underneath the ribs so they are elevated above the baking sheet
18
Cook the ribs until just getting tender, about 2 1/2 hours
19
Remove the ribs from the oven and raise the temperature to 425 degrees F
20
Uncover the foil packet, brush the remaining barbecue sauce onto the top of the ribs and cook for an additional 30 to 40 minutes to allow the ribs to caramelize
21
Let rest for 10 minutes before slicing
22
Serve with Aren't Ya Glad I Didn't Say Orange Banana Ketchup on the side
23
Heat the canola oil in a medium skillet over medium heat
24
Add the onions and saute for 3 minutes
25
Add the garlic and saute for an additional 2 minutes
26
Break the bananas up into chunks and add them to the skillet
27
Mash them up with a potato masher or fork
28
Stir in the granulated sugar, salt and 1/3 cup water
29
Bring to a simmer and cook for 3 minutes
30
Transfer the mixture to a blender, let cool slightly, add the lime juice and puree until smooth
31
Taste and adjust the seasoning if necessary