Best BBQ baby-back ribs


Serves 4-6

2 racks of baby back pork ribs

650ml ginger ale

For the glaze:

8 tbsp tomato ketchup

4 tbsp brown sugar
2 tbsp Dijon mustard

2 tbsp soy sauce

2 tbsp Worcestershire sauce

2 tbsp sweet chilli sauce
1 tsp paprika

  1. Preheat the oven to 160 ̊C/140 ̊C fan/gas mark 3. Place the ribs in a roasting tin that fits them snugly in a single layer. Pour over the ginger ale, then add just enough water so that the ribs are covered. Cover the tin tightly with tin foil.
  2. Cook the ribs in the oven for 2 ½ hours until tender, rotating the tin halfway through, until the ribs are really tender but not falling apart.
  3. Carefully transfer the ribs to kitchen paper and pat very dry. Pour the liquid out of the tin and wipe it out. Return the ribs to the tin.
  4. Combine all of the ingredients for the glaze in a small saucepan. Bring to a simmer over a medium heat and allow to bubble for 3-4 minutes, stirring.
  5. Brush the ribs all over with the glaze. Cover and place in the fridge for a minimum of 2-3 hours, or up to 24 hours, removing from the fridge 30-40 minutes before you start cooking them. Cover the remaining glaze and keep in the fridge, too.
  6. Place the ribs on a preheated barbecue and cook for 20 minutes, basting often with the remaining glaze and turning occasionally. Slice the sticky ribs into 2-3 rib portions and serve with your favourite barbecue sides.

    Per Serving

    728kcals, 56.1g fat (20.7g saturated), 15.8g carbs (12.3g sugars), 38.1g protein, 0.5g fibre, 0.815g sodium