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