Toyomansi Pork Spareribs with Calamansi Banana Ketchup Glaze
Seriously, one of the best rib recipes I’ve ever made. I’ve been obsessed with toyomansi marinade for a couple of weeks now. I was thinking to myself that this would be amazing on ribs with the calamansi/banana ketchup glaze that I put on some chicken thighs. Was I right. I am always partial to spare ribs over baby back ribs, but both will turn out delicious whichever ones you choose. Cook baby backs for 2 hours instead of 2.5 hours before you broil them. These ribs are also great on the grill. Cook them indirectly first, wrapped in foil. Take them out of the foil when you are ready to char them, cooking directly over the flames. Then move them back to the side cooking indirectly. Brush on several layers of the glaze every 10 minutes.
Ingredients
Toyomansi Marinade
- 2 cups calamansi juice
- 1 cup soy sauce
- 6 garil cloves minced
- 2 tsp black pepper
- 3-4 lb rack of spareribs
Calamansi Banana Ketchup Glaze
- 1/2 cup calamansi juice
- 1/2 cup banana ketchup
Instructions
Toyomansi Marinade
- Mix together all of the marinade ingredients.
- Cut your rack of ribs in half. It will be easier to manage this way.
- Place your ribs and the marinade ina gallon sized ziplock bag. Marinate for 24 hours.
Toyomansi Pork Spareribs
- Preheat your oven to 300 degrees. Line a baking sheet with a couple layers of foil. Place the ribs on the foil like so, making sure to not overlap.
- Wrap the ribs up in the foil like a package. Bake for 2 1/2 hours.
- Take the ribs out of the oven. Open up the foil package.
- Turn on your oven’s broiler. Move the oven rack 6” away from the broiler. Broil your ribs for 8-10 minutes until they get a slight char.
- While the ribs are broiling, mix together the calamansi juice and banana ketchup to make your glaze.
- Turn your oven back down to 300 degrees, putting the oven rack back in the center of the oven. Brush on a thick layer of the glaze. Bake for 10 minutes. Glaze the ribs again and bake for another 10 minutes.
- Take the ribs out of the oven and brush with one more layer of glaze. Let rest for 10 minutes before serving.
- Cut in between the bones. Serve with garlic fried rice.
