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1-2 bananas, not green
1 box Poma strained tomatoes
1 medium-large onion chopped or diced
1/2 teaspoon dried ground red chili pepper (pure)
Juice of one large lemon
Kosher salt to taste
1 chopped tomato optional
1-2 tablespoons canola or safflower oil
1 baby back pork rib or beef rib
Put oil in nonstick skillet over medium-high heat.
Sear rib until meat is dark brown, almost burned, all over, costing pan.
Add onions and sauté. Add smashed or diced banana(s). Cook until onions and banana(s) carmelize.
Remove rib and deglaze pan with a little water to get meat flavorings.
Add tomato sauce and lemon juice. Heat thoroughly then reduce, simmer and thicken.
Can use to pour over and the cook on ribs, as a dipping sauce, etc. Keep refrigerated for no more than SEVEN days.
The banana adds sweetness I cannot get from sugar or brown sugar or chili sauce or catsup, all traditional BBQ sweeteners. Using a large lemon helps replace some of the bite that I miss from not using vinegar or other pickling agents.
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1st Keep
 jenvidrich
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jonica.widener
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