Sticky pork ribs

I’m not necessarily the most experienced when it comes to pork ribs, but I definitely know good food when I come across it. I started eating and cooking pork ribs last year, and this recipe makes amazing, fall-of-the-bone ribs. They do take quite a while to make, but I guarantee they’ll be worth it!

2 racks of pork ribs
120 ml dark muscovado sugar
2 tsp paprika powder
1 tbsp caster sugar

1/4 tsp salt
2 cloves of garlic, finely chopped
2 chillies, finely chopped

120 ml tomato ketchup
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp rice vinegar
2 tbsp water
1 tsp fish sauce
1/2 tbsp lime ( or lemon) juice

1. Heat the oven to 140°C / 284°F (fan). Place the ribs in an ovenproof dish and cover with the cola. Tightly cover with foil. If the ribs are not fully submerged, turn them around a couple times during the baking. Bake 2-3 hours in the pre-heated oven.

2. Mix all the sauce ingredients together in a pot, and simmer for a few minutes.


3. Once the ribs are done, remove from the dish and dry with kitchen tissue. Get rid of all the liquid, and place the ribs back in the dish. Coat the ribs with the sauce, and place in the fridge for a minimum of  an hour. The ribs can also be prepared until this point the day before.

4. Heat the oven to 200°C / 392°F (fan) or prepare the barbecue. Cook the ribs, uncovered, for 20 minutes. Turn the ribs around half way through, basting them, to make sure they are coated with the sauce all over. 

5. After the final baking time, remove from the oven, and cut into singular pieces. Toss around in the sauce to coat them all around, and serve. Sprinkle with spring onions and sesame seeds if desired.