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Stickiest ever BBQ ribs with chive dip

Ingredients

  1. Step 1 2 racks baby back pork ribs
  2. Step 2 2 cans cola
  3. Step 3 2 tsp toasted sesame seed (optional)
  4. Step 4 8 tbsp tomato ketchup
  5. Step 5 8 tbsp soft brown sugar
  6. Step 6 2 tbsp soy sauce
  7. Step 7 2 tbsp Worcestershire sauce
  8. Step 8 2 tbsp sweet chilli sauce
  9. Step 9 1 tsp paprika
  10. Step 10 300ml pot half-fat soured cream
  11. Step 11 2 tbsp salad cream
  12. Step 12 small bunch chive, snipped
  13. Step 13 6 spring onions, sliced
Stickiest ever BBQ ribs with chive dip
Calories: 450 Carbohydrate: 37 g Protein: 25 g Fat: 23 g
Cook time: 250 minutes Prep time: 10 minutes Total time: 260 minutes Servings: 48

TAGS

Main course American 4th July 4th of July Al fresco Barbie BBQ BBQ rib Chop Cola cooked Garden party Meat Meat on the bone Our cover Pork Sarah Cook Slow cooked Sticky rib summer

Directions

  1. Step 1 Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
  2. Step 2 Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
  3. Step 3 When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
  4. Step 4 Mix the dip ingredients together and chill until ready to serve.
  5. Step 5 Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.