Stickiest-ever BBQ ribs with chive dip

Stickiest-ever BBQ ribs with chive dip

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(31 ratings)

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


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

  • Freeze before barbecuing

Nutrition: per serving (8)

  • kcal450
  • fat23g
  • saturates9g
  • carbs37g
  • sugars35g
  • fibre0g
  • protein25g
  • salt2g
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  • 2 racks baby back pork rib
  • 2 cans cola
  • 2 tsp toasted sesame seed (optional)

For the sauce

  • 8 tbsp tomato ketchup
  • 8 tbsp soft brown sugar
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp Worcestershire sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

For the chive dip

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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

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Comments (33)

kavanagh45's picture

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

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

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

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

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.

hera247's picture

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

maxnellie's picture

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

pamvee's picture

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

eileentungood1food's picture

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.

gastrove's picture

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!!

alex2evol's picture

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!

clarebrace's picture

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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