Stickiest ever BBQ ribs with chive dip
By Sarah Cook
Contains pork – recipe is for non-Muslims only
Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
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Prep:10 mins
Cook:4 hrs
Plus marinating - Easy
Nutrition per serving
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kcal 450
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fat 23g
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saturates 9g
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carbs 37g
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sugars 35g
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fibre 0g
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protein 25g
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salt 2g
Ingredients
- 2 racks baby back pork rib
- 2 cans cola
- 2 tsp toasted sesame seed (optional)
- 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
- 300ml pot half-fat soured cream
- 2 tbsp salad cream
- small bunch chive, snipped
- 6 spring onion, sliced
Method
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.
