Cola-Braised Sweet and Sticky BBQ Ribs with Chive Dip

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.