Stickiest-ever BBQ ribs with chive dip

Stickiest-ever BBQ ribs with chive dip

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 3 hrs - 4 hrs Plus marinating

Skill level

Easy

Servings

Serves 4 or 8 with other bbq food

Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce

Nutrition and extra info

Additional info

  • Freeze before barbecuing
Nutrition info

Nutrition per serving (8)

kcalories
450
protein
25g
carbs
37g
fat
23g
saturates
9g
fibre
0g
sugar
35g
salt
2g

Ingredients

  • 2 racks baby back pork ribs
  • 2 cans cola
  • 2 tsp toasted sesame seeds (optional)

For the sauce

  • 8 tbsp tomato ketchup
  • 8 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp paprika

For the chive dip

  • 300ml pot half-fat soured cream
  • 2 tbsp salad cream
  • small bunch chive, snipped
  • 6 spring onions, sliced

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Method

  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. Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
  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. Mix the dip ingredients together and chill until ready to serve.
  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.

Recipe from Good Food magazine, July 2012

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Comments

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gb_babe's picture
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Lovely recipe. I did this with individual ribs rather than a rack. I cooked for 2 hours in the oven the first time and then about 30 mins with the sauce on just to get them crispy round the edges.

caughtwheel's picture

These certainly were the stickiest ribs I've ever had. On a scale of 1 to Sticky I would give them sticky. I added some Captain Morgan's rum and habenero sauce, if anything it just made them all the stickier. Seriously... Sticky.

LadyPBrading's picture

These ribs are so good that I bothered to create a Good Food account just so I could post a comment. If you want to impress your BBQ guests with "rib shack quality", soft, tender, sweet, sticky ribs, then look no further than this recipe. Today was my first attempt at ever cooking ribs, and I am feeling mighty pleased with myself! I will be rolling these out all summer! :)

racers94's picture

The best ribs I've ever made :) everyone wanted more.

williams72's picture

The best homemade ribs i have ever had. will be doing these again and again, yum yum

peterbates's picture

Excuse my ignorance/stupidity, but do you cook the racks of ribs as a rack, or cut into individual ribs first? And what about at the barbecue stage - still as a whole rack or split?

Thanks

emz108's picture

Hi Peter, I cook the ribs as a whole rack - they tend not to dry out so much this way. Also, at the barbecue stage I prefer to keep them as whole as possible - they've fallen off the bone on me before when I've cut them individually. Try cutting them into sections at the BBQ just to make them more manageable.

last edited: 11:29, 24th Jun, 2013
dohajane's picture

Did these yesterday and they were fabulous. Best ribs recipe I've ever done and I've tried a few! Added some tabasco and crushed dried chillies to the marinade to spice it up a bit. Truly delicious.

cakeanyone's picture
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Delicious! I bought 2kilos of long ribs and didn't bother cooking in cola as I was using the slow cooker. Coated with the sauce and cooked on LOW for about 8 hours then popped them in a hot oven for around 40 minutes (reduced the leftover sauce from the slow cooker in a pan to make a lovely sticky glaze). Served with corn on the cob and homemade coleslaw. Will definitely make again :)

jojomid's picture
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Excellent recipe...wouldn't change a thing!

pinkhevs's picture
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Delicious! I also used the leftover BBQ sauce with sausages a couple of days later. Very sweet and sticky!

pelupi's picture
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I keep trying sticky rib recipes and this is one of the best

pelupi's picture
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I keep trying sticky rib recipes and this is one of the best

alisondavey's picture
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I've made this recipe many times since it appeared in the Good Food magazine and my husband and son love it. I haven't changed a thing in the recipe but I would say they are sportsmen and have large appetites and eat a whole rack each for a main meal with salad!!

kavanagh45's picture
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Well all I can say is mmmmmmmmm made this receipe for family and friends they all loved it !!!!! Will make this again and again ..

suzlovescake's picture
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Dani88 - I used the light options of both yoy mentioned but I imagine it would still taste great with whatever combo you have in the cupboard :-)

suzlovescake's picture
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So delicious! Worth 5 stars and more. Meat was so tender and falling off the bone, sauce was awesome, and served with potato wedges and sour cream to dip. I had a very happy hubby as a result!

danielledenton's picture

This recipe looks fab! Just a couple of questions on ingredients, do u use light or dark soft brown sugar and light or dark soy sauce? I can't wait to do this recipe! Xx

hazeldinka's picture
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This is a fantastic bbq sauce. My middle son, who has never eaten ribs before, tried one and loved it!! Full marks!

simonjring's picture
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Full size ribs are needed for this and don't bother with the sesame seeds. This is the best BBQ sauce recipe I have ever made, awesome. Left over sauce was used later in the week by slicing open sausages and roasting in sauce for 30 minutes, served with salad and potato wedges, yummy.

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