These Baby back ribs feature a Filipino twist on classic BBQ, pressure steamed in adobo broth and glazed with a banana ketchup BBQ sauce for a flavorful, sticky finish. Perfect for Labor Day get-togethers!
1: Season both sides of the baby back ribs generously with sea salt, black pepper, and garlic powder.
2: In a pressure cooker, add soy sauce, vinegar, whole garlic, quartered onion, bay leaves, and liquid smoke.
3: Place ribs on a rack above the broth in the pressure cooker.
4: Pressure cook on high for 20 minutes to infuse flavor and tenderize the ribs.
5: Prepare the BBQ Filipino glaze by mixing BBQ sauce, banana ketchup, brown sugar, liquid smoke, garlic powder, and soy sauce in a bowl.
6: Remove the ribs from the pot and place them on a rack.
7: Generously slather the prepared glaze over both sides of the ribs.
8: Broil the ribs in the oven at 550°F for about 5 minutes, watching closely to prevent burning.
9: Remove the ribs from the oven when the glaze is bubbling and caramelized.
10: Serve the remaining sauce with the ribs.
