Bobby G’s Filipino BBQ Sauce

🔥 I didn’t just make ribs… I made a sauce.

Introducing Bobby G’s Filipino BBQ Sauce — my twist on classic lechon sauce, leveled up with soy sauce, fish sauce, banana ketchup, calamansi and brown sugar to create something bold, sweet, tangy, and packed with Pinoy umami.

It’s smoky. It’s sticky. It’s caramelized perfection.

Brush it on ribs, chicken, pork, whatever’s on your grill — this is Filipino BBQ redefined.

Ingredients

• 1 lbs Rack Baby Back Ribs

Seasoning

• 1 tsp Salt (S)

• 1 tsp Pepper (P)

• 1 tsp Garlic powder (G)

• 2 Tbsp Brown Sugar

Bobby G’s Filipino BBQ Sauce

• 1 c Lechon Sauce (i.e. Mang Tomas)

• 1 Tbsp soy sauce

• 1 tsp fish sauce

• 2 Tbsp Banana Ketchup

• 2 Tbsp Brown Sugar

• 2 Tbsp calamansi juice

• 1/2 tsp black pepper

• 1 tsp cayenne for heat (optional)

Instructions

1. Mix seasoning, SPG and brown sugar, rub thoroughly on rack of baby back ribs so everything is evenly coated.

2. Place ribs on a baking rack, wrap tightly with foil, and seal well. Bake low and slow at 250°F for about 3 hours, until super tender.

3. While the ribs cook, make Bobby G’s Filipino BBQ Sauce. In a bowl, mix lechon sauce, soy sauce, fish sauce, banana ketchup (or regular ketchup), brown sugar, calamansi juice, black pepper and cayenne (optional). Stir until smooth.

4. Remove ribs from the oven and carefully unwrap. Generously spread the glaze all over the ribs.

5. Place under the broiler for about 5 minutes, until the glaze thickens, bubbles, and caramelizes.

6. Rest briefly, slice, and serve.