Tender pork ribs marinated in a rich blend of banana ketchup, soy sauce, garlic, and ginger, then grilled or baked until beautifully caramelised and sticky. This dish delivers the signature Filipino balance of sweet, savoury, and tangy flavours, with a glossy glaze that clings to every bite. Perfectly juicy and packed with bold flavour, these ribs are made for sharing—whether straight off the grill or served with rice for a comforting feast.
Banana Ketchup BBQ Pork Ribs
Banana Ketchup BBQ Pork Ribs
- Cook Time
- 90 minutes
- Servings
- 4
- Category
Main
Ingredients
- 1 kg pork ribs
- 1 cup RoniB's Kitchen Banana Ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Optional garnish: chopped spring onions and sesame seeds
Directions
- Preheat your grill or oven to medium-high heat.
- In a bowl, mix RoniB's Kitchen Banana Ketchup, soy sauce, brown sugar, minced garlic, grated ginger, salt, and pepper to create the marinade.
- Place the pork ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure they are well coated. Marinate in the refrigerator for at least 2 hours, or overnight for the best flavour.
- Remove the ribs from the marinade and let them come to room temperature.
- Grill the ribs for about 20-30 minutes, turning occasionally and basting with extra marinade until they are cooked through and caramelised.
- Alternatively, you can bake the ribs in the oven at 190°C for approximately 45 minutes, basting halfway through.
- Once done, let the ribs rest for a few minutes before slicing and serving.