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