200 minutes
Tender baby back pork ribs braised in cola and coated with a homemade sweet and sticky BBQ sauce, served with a fresh chive dip.
Baby Back Pork Ribs
0 racks
Cola
0 cans
Toasted Sesame Seeds, optional, for garnish
teaspoons
Tomato Ketchup
tablespoons
Soft Brown Sugar
tablespoons
tablespoons
tablespoons
Sweet Chili Sauce
tablespoons
teaspoons
Half-Fat Sour Cream, 300ml pot
0.25 fluid ounces
tablespoons
Chives, snipped
bunch
Spring Onions, sliced
each
1. Preheat Your Oven
Set your oven to 160°C (320°F) for standard or 140°C (285°F) for fan-assisted/gas mark 3.
2. Cola Bath for Ribs
Place the ribs into a roasting tin, fitting them snugly. Pour over the cola and enough water to cover the ribs, then tightly seal the tin with foil.
3. Slow Roasting
Roast the ribs for 2-3 hours, flipping them halfway through. They should be tender without falling apart.
4. Sweet Sticky Sauce
Combine ketchup, brown sugar, soy sauce, Worcestershire sauce, sweet chili sauce, and paprika in a saucepan. Warm gently, then let it bubble for 2 minutes, stirring frequently.
5. Dry and Marinate
Once ribs are tender, transfer them to kitchen paper to dry off. Discard the liquid from the tin and clean it. Return the ribs to the tin and coat them with the sauce. Chill for at least 1 hour, or up to 24 hours for deeper flavor. Option to freeze at this stage.
6. Chive Dip
Mix sour cream, salad cream, chives, and spring onions in a bowl. Chill until serving.
7. Barbecue or Oven Finish
For barbecue, wait until flames subside. For the oven, increase heat to 220°C (428°F) standard or 200°C (392°F) fan/gas mark 7. Cook ribs for 20 minutes, turning and basting with sauce until they're sticky and crisping on the outside.
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