Who says you need a grill to cook good ribs? Especially when it comes to bbq ribs! This is one of those recipes that you almost have to try in order to believe. Rib meat is fairly tough, and it needs a long time to break down and become tender. The oven is actually an ideal place for this kind of slow and steady cooking. Many rib recipes call for the racks to be gently simmered in hot water before roasting, in order to relax the tough meat which holds them together. But after a few looks around, cola seems like a great replacement!
Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. After a few hours, the meat is falling off the bone! One thing that you don’t get with this method is the smokey barbecue flavour. To capture a bit of that delicious flavour, add some extra smoked paprika to your spice rub or mix some liquid smoke into the mustard before brushing it on.
- 2 racks baby back pork ribs
- 2 cans cola
- 16 tbsp tomato ketchup
- 16 tbsp soft brown sugar
- 4 tbsp soy sauce
- 4 tbsp Worcestershire sauce
- 4 tbsp sweet chilli sauce
- 2 tsp paprika
- Heat oven to 160C and 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 3 hrs, turning halfway through until the ribs are really tender.
- Meanwhile, put the rest of the ingredients in a small saucepan. Gently heat, then bubble for a few minutes, 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.
- Heat oven to 220C and cook for 20 mins, turning occasionally, and basting with remaining sauce halfway through. f
- When ribs are sticky, hot through and crisping on the outside, you know they're ready to serve!