Baby Back Ribs

Source

BBC good food stickiest ever ribs

Ingredients

• 2 racks baby back pork ribs, 1.4kg, 2-4 people, think I'd double this for leftovers/ freeze.
• 1.5l cola (or 2 for double)

For the sauce

• 1/2 cup tomato ketchup
• 1/2 cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp sweet chilli sauce
• 1 tsp paprika

For the chive dip

• 300ml pot half-fat soured cream
• 2 tbsp salad cream
• small bunch chive, snipped
• 6 spring onions, sliced

Method

• STEP 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.

• STEP 2

  Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.

• STEP 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.

• STEP 4

  Mix the dip ingredients together and chill until ready to serve.

• STEP 5

  Heat oven to 210C. Roast on foil, 10 mins turn over 10 mins. Bit of black ok, resauce if needed.