Stickiest ever BBQ ribs with chive dip

Stickiest ever BBQ ribs with chive dip

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(72 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 ribs
  • 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 onions, 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, questions and tips

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22nd Oct, 2013
The best homemade ribs i have ever had. will be doing these again and again, yum yum
6th May, 2013
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
24th Jun, 2013
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.
6th May, 2013
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.
20th Apr, 2013
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
12th Apr, 2013
Excellent recipe...wouldn't change a thing!
9th Apr, 2013
Delicious! I also used the leftover BBQ sauce with sausages a couple of days later. Very sweet and sticky!
6th Mar, 2013
I keep trying sticky rib recipes and this is one of the best
6th Mar, 2013
I keep trying sticky rib recipes and this is one of the best
17th Feb, 2013
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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