Filipino Sticky Ribs
These are sweet savory sticky Filipino ribs.
These sweet savory sticky ribs are pressure-steamed above an adobo-style broth—so they’re infused with all that soy, vinegar, garlic goodness without boiling. Then glaze them in a rich banana ketchup BBQ sauce and finish under the broiler for that caramelized, fall-off-the-bone magic.
It’s bold. It’s sticky. It’s Filipino BBQ vibes leveled all the way up.
Save this and make it this week—you already know it’s gonna go crazy 🍖🔥
Ingredients
2 Racks Baby Back Ribs
Salt (S)
Pepper (P)
Garlic Powder (G)
½ c Soy Sauce
½ c Vinegar
3 Bay Leaves
2 Tbsp Liquid Smoke
½ Onion
Whole Garlic
GLAZE:
1 tsp Garlic Powder
1 tsp Onion Powder
¼ c Soy Sauce
¼ c Vinegar
¼ c Banana Ketchup
2 c Brown Sugar
1 tsp Black Pepper
1 tsp Cornstarch to thicken
Instructions
Season 2 racks of baby back ribs generously with SPG
In a pressure cooker, add soy sauce, vinegar, bay leaves, liquid smoke, onion, and a whole head of garlic.
Place the ribs on a trivet above the liquid so they pressure steam, not boil. That’s the move — all the flavor gets into the meat while keeping the texture right.
Pressure cook on High for about 25 minutes, until the ribs are tender but still hold together.
While the ribs cook, make the glaze. In a saucepan, add garlic powder, onion powder, soy sauce, vinegar, banana ketchup, brown sugar, black pepper, and a little cornstarch to help thicken. Simmer until glossy, thickened, and sticky.
Remove the ribs from pressure cooker and coat them generously with the glaze until fully covered.
Broil at 550°F for about 5 minutes, watching closely so they don’t burn.
Pull them out once the glaze is bubbling, caramelized, and looking dangerously good.
Sticky, savory, sweet — and no grill needed.