Stickiest-ever BBQ ribs with chive dip

Stickiest-ever BBQ ribs with chive dip

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

Difficulty and servings

Easy

Serves 4 or 8 with other BBQ food

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 3 hrs - 4 hrs

plus marinating
Freezable

Freeze before barbecuing

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.

PER SERVING (8)

450 kcalories, protein 25g, carbohydrate 37g, fat 23 g, saturated fat 9g, fibre 0g, sugar 35g, salt 2 g

Recipe from Good Food magazine, July 2012.

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Latest comments and suggestions

Results 1-20

  • Binder photo Clarebrace

    04 July 2012

    Clarebrace rated and commented on this recipe

    5 stars

    Holy Moly if if could give this recipe 100 stars I would. I did tweak the marinade ever so slightly by swapping the sweet chilli sauce for HP brown sauce (due to my husband's dislike of spicy foods). I also cooked the ribs in a cola-ham stock. It was awesome and perfect for our wedding anniversary supper (which is today - 4th July); we always have an American style meal to celebrate. I feel this will become a regular meal for us whenever we can get a rack of ribs in the supermarket.

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  • Binder photo alex2evol

    25 July 2012

    alex2evol commented on this recipe

    Made the recipe exactly as specified, we had too much dip left over but other than that there is nothing bad I can say about this recipe, easy to do, cooked in the oven and charred up perfectly. Tastes amazing!! I used the sweet shilli sauce but no heat came through in the marinade just a really lovely bbq sauce I will definitely be using on other things! Next time I will be making double as there wasn't enough! Will definitely be making this again!

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  • Binder photo alex2evol

    25 July 2012

    alex2evol rated this recipe

    5 stars

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  • Binder photo GastrOve

    28 July 2012

    GastrOve rated and commented on this recipe

    5 stars

    drop the baby back ribs and get full size ones, waaay better, this recipe is fantastic, i added some extras to the bbq sauce to "make it my own", turned out to be the best ribs I've had in my life. thanks for the recipe!!

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  • Binder photo Beth

    30 July 2012

    Beth rated this recipe

    5 stars

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  • Binder photo EileenT

    20 August 2012

    EileenT commented on this recipe

    I helped my granddaughter to make this to celebrate her 11th birthday. She cooked a meal for 13 people; and this was the star of the meal. Rated best ever by everyone.

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  • Binder photo pamvee

    21 August 2012

    pamvee rated and commented on this recipe

    5 stars

    Great recipe. I've tried lots of bbq ribs recipes but this is my favourite.

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  • Binder photo Maxnellie

    22 August 2012

    Maxnellie commented on this recipe

    I have now made these about half a dozen times and everyone that eats them just cannot get enough. They are superb!!!

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  • Binder photo MCaruana

    25 August 2012

    MCaruana rated and commented on this recipe

    5 stars

    This was AMAZING!!!!!!! It looked really professional and left me dying for more!! I will definitely do it again!

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  • Binder photo Simon Ring

    25 August 2012

    Simon Ring commented on this recipe

    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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  • Binder photo Simon Ring

    25 August 2012

    Simon Ring rated this recipe

    3 stars

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  • Binder photo hazeldinka

    29 August 2012

    hazeldinka rated and commented on this recipe

    5 stars

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

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  • Binder photo Dani88

    19 September 2012

    Dani88 commented on this recipe

    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

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  • Binder photo suzlovescake

    05 October 2012

    suzlovescake rated and commented on this recipe

    5 stars

    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!

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  • Binder photo suzlovescake

    05 October 2012

    suzlovescake commented on this recipe

    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 :-)

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  • Binder photo Amanda

    17 December 2012

    Amanda rated and commented on this recipe

    5 stars

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

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  • Binder photo Aly D

    17 February 2013

    Aly D rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Pelupi

    06 March 2013

    Pelupi rated and commented on this recipe

    4 stars

    I keep trying sticky rib recipes and this is one of the best

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  • Binder photo Pelupi

    06 March 2013

    Pelupi commented on this recipe

    I keep trying sticky rib recipes and this is one of the best

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  • Binder photo pinkhevs

    09 April 2013

    pinkhevs rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 4 or 8 with other BBQ food

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 3 hrs - 4 hrs

plus marinating
Freezable

Freeze before barbecuing

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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PER SERVING (8)

450 kcalories, protein 25g, carbohydrate 37g, fat 23 g, saturated fat 9g, fibre 0g, sugar 35g, salt 2 g

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