Allspice Roasted Beef Ribs with Banana Ketchup Glaze

Tender, slow-roasted beef ribs coated in a warm allspice rub, finished sticky with a sweet-savory banana ketchup glaze. Serve with ice-cold soda water to cut the richness.

Slow-roasted beef ribs with an allspice rub and sticky banana ketchup glaze. Holiday-worthy comfort food with simple ingredients and big flavor.

These allspice roasted beef ribs are built for family-style comfort: a fragrant rub (allspice, garlic, paprika) and a glossy banana ketchup glaze that turns deeply caramelized in the oven. The flavor is sweet, savory, and gently spiced—perfect for weekends, celebrations, and Christmas tables. Pair it with soda water (with citrus) to keep every bite feeling fresh.

Why You’ll Love This Dish

• Slow-roasted until tender, then finished sticky and caramelized
• Banana ketchup glaze is sweet-savory and kid-friendly
• Easy oven method (no smoker needed)
• Great for gatherings and leftovers

Ingredients (Serves 4–6)

For the Ribs

• 2 racks beef back ribs (about 2.2–2.5 kg / 5–5.5 lb total)
• 1 tbsp neutral oil (optional, helps rub stick)

Allspice Dry Rub

• 2 tsp ground allspice
• 2 tsp smoked paprika (or sweet paprika)
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp brown sugar
• 1 1/2 tsp kosher salt (adjust if using table salt)
• 1 tsp black pepper
• 1/2 tsp ground cumin (optional)

Banana Ketchup Glaze

• 3/4 cup banana ketchup
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar (or cane vinegar)
• 2 tbsp brown sugar (adjust to taste)
• 2 cloves garlic, minced
• 1/4 tsp chili flakes (optional)
• 2–4 tbsp water (to loosen as needed)

Soda Water (to serve)

• Chilled soda water
• Lime or calamansi wedges (optional)

Kitchen Tools

Rimmed baking tray, foil, small saucepan, basting brush, tongs, sharp knife, paper towels.

Instructions

1) Prep and season

1. Heat oven to 150°C / 300°F.
2. Pat ribs dry. Remove the membrane on the bone side (use a knife to lift, then pull with paper towel).
3. Lightly coat ribs with oil (optional). Mix rub and season ribs all over.

2) Slow roast (tender stage)

1. Place ribs on a tray and cover tightly with foil (seal well).
2. Roast 2.5–3 hours until tender (a knife should slide in easily between bones).

3) Make the glaze

1. In a saucepan, combine banana ketchup, soy sauce, vinegar, sugar, garlic, chili flakes, and 2 tbsp water.
2. Simmer 3–5 minutes until glossy. Add a splash of water if too thick.

4) Glaze and caramelize (sticky stage)

1. Increase oven to 220°C / 425°F.
2. Uncover ribs, brush generously with glaze.
3. Roast uncovered 10 minutes, brush again, then roast 8–10 minutes more until sticky and lightly charred at edges.
4. Rest 10 minutes, then slice between bones.

Pro Tips and Substitutions

• Use short ribs only if you’re braising; for roasting, back ribs give better “rib rack” results.
• Want deeper flavor? Season ribs and refrigerate overnight (dry-brine style).
• No banana ketchup? Use ketchup + 2 tbsp pineapple juice + 1 tsp sugar (not identical, but close).
• If the glaze darkens too fast, lower to 200°C / 390°F for the final stage.

Storage and Reheating

• Refrigerate up to 3 days.
• Reheat covered at 160°C / 320°F for 15–20 minutes, then uncover and glaze/broil 2–3 minutes to re-sticky.

Serving Suggestions

• Serve with garlic rice, mashed potatoes, or roasted vegetables.
• Offer extra banana ketchup glaze on the side.
• Serve with soda water + citrus (lime/calamansi) to cut the richness.

Nutritional Information (per serving, approx., 6 servings)

• Calories: 610 kcal
• Protein: 38g
• Carbohydrates: 22g
• Fat: 42g
• Sodium: 980mg

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