Baby Back Ribs Recipe

These baby back ribs are sticky, savory, and super tasty.

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! 

Baby Back Ribs Recipe

Zee Castro-Talampas
These baby back ribs are sticky, savory, and super tasty.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Course Main Dishes
Cuisine American
Servings 3 to 4


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


  • 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.
  • Bake wrapped ribs in an oven preheated to 275°F for 2½ hours.
  • 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.
  • 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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