Get ready for some finger-lickin’ goodness!
There’s no denying the beauty of BBQ pork ribs and I have a tasty and super easy recipe that will have you licking your lips and tucking into tender, meaty ribs in no time. The secret is a bottle of cola which is used in the basting process. Let’s get cooking!
- 1 rack pork ribs
- 1.5 L bottle of cola
BBQ Cola Sauce
- 1/2 cup smoky bbq sauce 1/4 cup honey
1/4 cup cola
- 2 tbsp soy sauce
- 2tsp smoked paprika
Sour cream, sliced spring onions and steamed corn cobbettes
Broil the ribs. Start this recipe 1 day before serving. Pre-heat oven to 160oC/ 140oC fan-forced. Place the ribs into a large roasting tin. Cover with enough cola to completely cover the ribs. You may need to add some cold water. Wrap the tin tightly with foil. Bake for 2-3 hours, turning the ribs once, until tender but still attached to the bone. Remove from the oven and allow to cool completely.
Make the sauce. Combine the sauce ingredients in a medium bowl. When the ribs have cooled completely remove from the cooking liquid and pour out the juices (see Chef’s Tips below). Pat the ribs dry with paper towel then place back into the roasting pan and cover with the BBQ Cola Sauce. Cover the tin with more foil and place into the fridge for at least 3 hours to marinate.
Get cooking. Heat BBQ to medium. Add the ribs and cook for 4-5 minutes on each side, basting with sauce from the pan, until sticky and caramelised. Alternatively place the ribs onto lined baking trays and roast at 180oC for 30-40 minutes until sticky and caramelised.
Serve. Remove from the oven, cover tightly with foil, and allow to rest for 15-20 mins. Serve with corn cobbettes, sour cream and chives.
- Don’t waste the flavourful stock. After broiling the ribs, you’ll have a delicious broth that you can use to add flavour to soups, stews and more. Allow to cool then store in an air-tight container in the fridge for up to 1 week.
- If you have time, let your ribs marinate for up to 1-2 days for a more intense flavour.
Happy Cooking and Keep Smiling,