Sticky Spare Ribs

IMG_5346We have a fair few BBC Good Food magazines lying around our house as Emily has a subscription and I always find myself flicking through them, looking for inspiration. I noticed that racks of ribs were very cheap in our local supermarket (around £1.50 a rack – less than $2.50) and customised one of the recipes from the magazine according to the ingredients we had on our shelf (the original recipe has slightly different quantities). This recipe is time consuming – the ribs need to cook for two hours even before marinating, so it’s probably best done over the weekend. The ribs can also be barbecue-ed, sadly here in Exeter it is nowhere near BBQ weather!

Serves 4

2 racks pork ribs
600ml cola
Enough water to cover
12 tbsp tomato ketchup

12 tbsp brown sugar
4 tbsp maple syrup
3 tbsp soy sauce
2 tbsp Worcestershire sauce
3 tbsp sweet chilli sauce
3 tbsp paprika
Handful sesame seeds

1. Preheat the oven to Gas mark 3/160C. Place the ribs in a deep baking tray and pour the cola over. Pour water over until the ribs are covered. Cover the baking tray tightly with foil and bake in the oven for around 2 hours, turning once half way. 
2. Mix together all the other ingredients in a sauce pan and bring to the boil, stirring. You could also add chilli flakes or powder at this point if you wanted the ribs to have a bit of a kick.

3. When the ribs have been in the oven for two hours, remove them and pour away the liquid. Wipe down the roasting tin as the ribs will have left a residue. (I also wiped the ribs down gently, but only because I thought the residue didn’t look very appetising. It won’t do you any harm!)
4. Cover the ribs with the marinade and leave for as long as possible – overnight is best but it should be at least an hour.
IMG_53325. Preheat the oven (or light the coals if you’re lucky enough to be using the barbecue!) to Gas mark 6/200C. Cook the ribs for a further 20 mins, turning every now and then and basting with the sauce. Scatter sesame seeds over the ribs for the last few minutes of cooking.

We ate our ribs with spring onion mash and red cabbage, but what you have it with is up to you. Potato salad, chips, wedges, green salad are all good combinations, but the list is endless!


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