Special equipment: Blender
In a small mixing bowl, combine the brown sugar, garlic powder, onion powder, ginger, salt and cayenne. Mix well with a fork.
Tear off 3 sheets of aluminum foil a little longer than the length of the rib rack. Stack the foil sheets on top of each other and place on a baking sheet. Place the ribs on the foil and generously massage the rub into the ribs. Let them sit for 1 hour on the counter.
To make the barbecue sauce, heat the canola oil in a medium saucepan over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the garlic and saute for another minute. Turn down the heat to medium low and add the teriyaki sauce, sriracha ketchup, hot pepper paste, molasses and lime juice. Simmer to thicken slightly, about 5 minutes. Set aside to cool. Divide the sauce between 2 bowls.
Preheat the oven to 350 degrees F.
Brush half of the sauce on both sides of the ribs. Wrap the ribs up with the foil. Place 2 large ramekins or heatproof bowls underneath the ribs so they are elevated above the baking sheet.
Cook the ribs until just getting tender, about 2 1/2 hours. Remove the ribs from the oven and raise the temperature to 425 degrees F. Uncover the foil packet, brush the remaining barbecue sauce onto the top of the ribs and cook for an additional 30 to 40 minutes to allow the ribs to caramelize.
Let rest for 10 minutes before slicing. Serve with Aren't Ya Glad I Didn't Say Orange Banana Ketchup on the side.
Heat the canola oil in a medium skillet over medium heat. Add the onions and saute for 3 minutes. Add the garlic and saute for an additional 2 minutes. Break the bananas up into chunks and add them to the skillet. Mash them up with a potato masher or fork. Stir in the granulated sugar, salt and 1/3 cup water. Bring to a simmer and cook for 3 minutes.
Transfer the mixture to a blender, let cool slightly, add the lime juice and puree until smooth. Taste and adjust the seasoning if necessary.
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