Stickiest ever BBQ ribs with chive dip

Stickiest ever BBQ ribs with chive dip

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(61 ratings)

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

Easy

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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Ingredients

  • 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
    Paprika

    Paprika

    pa-preek-ah

    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…

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.

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Comments, questions and tips

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clarebrace
4th Jul, 2012
5.05
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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