Sticky Cola Ribs

Name: Sticky Cola Ribs
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 4
Ingredients: 2tbsp Worcestershire Sauce; 6 Spring Onions, sliced; 2 Racks Baby Back Pork Ribs; 3tbsp Honey; 3tbsp Tomato Ketchup; 20g Chive, snipped; 4 Baking Potatoes; 1 tbsp Oil; Maldon Salt to taste; 1 tbsp Ginger and Garlic Paste; 3tbsp Sweet Chilli Sauce; 1tsp Smoked Paprika; 4tbsp Soy Sauce; 300ml Soured Cream; 600ml Cola

10m prep time

250m total time

Easy level

15 ingredients

Slow-cooked until meltingly tender, these American-style pork ribs are finished in a glossy sweet and sticky sauce that’s impossible to resist. Cola brings a rich caramelised depth to the cooking liquor, perfectly balancing the fattiness of the ribs. Serve them up with rice, jacket potatoes or corn on the cob for an easy, crowd-pleasing sharing feast, alongside a refreshing chive dip to cut through the richness.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 160°C/140°C fan/gas 3 and snugly fit the pork 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 2-2.5 hrs, turning halfway through, until the ribs are really tender but not falling apart.

Step 2

If you are serving the ribs with jacket potatoes, coat the potatoes in a little oil and salt. Placw them into the oven with the ribsnand cook for 1.5 hours or until thebcentre are tender and the putsides rispy.

Step 3

Meanwhile, put the tomato sauce, sweet chilli sauce, soy sauce, ginger and garlic paste, Worcestershire sauce, honey and paprika in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.

Step 4

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. - You can then put these in the fridge if you are working ahead of when you want to eat them. They will be fine in the fridge for 2-3 days like this.

Step 5

Mix the soured cream with the chives and spring onions until ready to serve.

Step 6

Increase the oven temp to 220°C/200°C/gas 7. Add the coated ribs and cook for 20 mins, turning occasionally, and basting often with the remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve with the jacket potatoes, loaded with the chive soured cream, and any remaining sticky sauce on the side.