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Sticky oven BBQ ribs

 

Method 1

Ingredients

2 racks baby back pork ribs

2 cans cola

2 tsp toasted sesame seed

(optional)

For the sauce

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

For the chive dip

300ml pot half-fat soured cream

2 tbsp salad cream

small bunch chive

snipped

6 spring onions

sliced

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 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.

Method 2

🍖 Sticky Oven BBQ Ribs Recipe

🧂 Ingredients (serves 2–4):

For the Ribs:

Pork ribs (baby back or spare ribs) – 1 to 1.5 kg (2–3 lbs)

Salt & black pepper – to taste

Garlic powder – 1 tsp

Smoked paprika – 1 tsp (or sweet paprika)

Brown sugar – 1 tbsp (for dry rub)

For the Sticky BBQ Sauce:

BBQ sauce – 1 cup (your favorite brand or homemade)

Honey – 2 tbsp

Brown sugar – 1 tbsp

Worcestershire sauce – 1 tbsp

Apple cider vinegar – 1 tbsp

Garlic (minced) – 1 clove (or ½ tsp garlic powder)

Optional: A few drops of hot sauce or a pinch of cayenne for heat

🧑‍🍳 Instructions:

1. Prep the Ribs:

Preheat oven to 150°C (300°F).

Remove the membrane from the back of the ribs (this helps tenderness).

Mix salt, pepper, paprika, garlic powder, and brown sugar. Rub all over the ribs.

2. Bake Low & Slow:

Wrap the ribs in foil (meat side up), sealing tightly.

Place on a baking tray and bake for 2.5 to 3 hours, until tender.

3. Make the Sticky BBQ Sauce:

In a saucepan over medium heat, mix all sauce ingredients.

Simmer for 5–10 minutes, stirring often, until thickened and glossy.

4. Glaze and Caramelize:

Once ribs are done baking, remove from foil and place on a tray lined with foil or parchment.

Brush ribs generously with the BBQ sauce.

Increase oven temp to 220°C (425°F) or turn on grill/broiler.

Roast or broil for 10–15 minutes, basting once or twice, until sticky, glazed, and lightly charred.

5. Rest and Serve:

Let rest for 5 minutes.

Slice between the bones and serve with extra sauce.

🧾 Serving Suggestions:

Sides: Cajun fries, creamy coleslaw, cornbread, grilled corn, or baked beans.

Garnish: Fresh parsley or spring onions (optional).

Drinks: Cold beer, iced tea, or a smoky bourbon cocktail.



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