I've made this stickiest-ever BBQ ribs with chive dip many times since it originally appeared in the July 2012 BBC Good Food magazine, and made it again recently after it appeared in the BBC Easycook Summer 2012 magazine. It's good to be reminded of delicious recipes you've made in the past!!
The end result is ribs that are super tender, coated in the most delicious sticky sweet BBQ sauce, paired with a lovely creamy chive dip. Serve 4 as a main course or 8 with other BBQ food...you won't be disappointed!
Tips
- The Summer 2022 magazine gives instructions to cook the ribs in a slow-cooker and then on the BBQ or in the oven. The original instructions in the 2012 magazine and on the website gives instructions to cook solely in the oven or finish them on the BBQ – I’ve given all options below!
- This stickiest-ever BBQ ribs with chive dip recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 baby back pork rib racks
- 2 x 330ml cans cola
- toasted sesame seeds (optional)
For the sauce:
- 8 tbsp tomato ketchup
- 8 tbsp soft brown sugar
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- 2 tbsp sweet chilli sauce
For the chive dip:
- 300ml reduced fat sour cream
- 2 tbsp salad cream or light mayonnaise
- a small bunch of chives, finely sliced
- 6 spring onions, sliced
Instructions
Cook the ribs in the slow-cooker:
- Heat the slow-cooker to high. Cut the ribs into short racks so they fit into the slow cooker, then pour over the cola and enough water to cover. Cook for 5 to 7 hours until the ribs are tender but not completely falling apart.
Cook the ribs in the oven:
- Heat the 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 kitchen foil. Roast for 2.5 to 3 hours, turning halfway through, until the ribs are really tender but not falling apart.
For the sauce, after the ribs are cooked and make the dip:
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 minutes, stirring constantly.
- When the ribs are done, carefully lift them out of the roasting tin or slow-cooker and sit them on kitchen roll to dry. Discard the liquid and wipe out the roasting tin (if cooked in the oven). Put the dry ribs in a roasting tin and coat all over with the sticky sauce. Cover and chill for at least 1 hour to marinate, but better still up to 24 hours. They can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
Finish the ribs on the BBQ or in the oven:
- Heat the barbecue to high, or heat oven to 220C/200C/gas 7. Add the ribs (leave them in the roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the 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.
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Stickiest-Ever BBQ Ribs with Chive Dip
Super tender ribs, coated in a delicious sticky sweet BBQ sauce, with a lovely creamy chive dip.
Ingredients
- 2 baby back pork rib racks
- 2 x 330ml cans cola
- toasted sesame seeds (optional)
For the sauce:
- 8 tbsp tomato ketchup
- 8 tbsp soft brown sugar
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- 2 tbsp sweet chilli sauce
For the chive dip:
- 300ml reduced fat sour cream
- 2 tbsp salad cream or light mayonnaise
- a small bunch of chives finely sliced
- 6 spring onions sliced
Instructions
Cook the ribs in the slow-cooker:
- Heat the slow-cooker to high. Cut the ribs into short racks so they fit into the slow cooker, then pour over the cola and enough water to cover. Cook for 5 to 7 hours until the ribs are tender but not completely falling apart.
Cook the ribs in the oven:
- Heat the 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 kitchen foil. Roast for 2.5 to 3 hours, turning halfway through, until the ribs are really tender but not falling apart.
For the sauce, after the ribs are cooked and make the dip:
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 minutes, stirring constantly.
- When the ribs are done, carefully lift them out of the roasting tin or slow-cooker and sit them on kitchen roll to dry. Discard the liquid and wipe out the roasting tin (if cooked in the oven). Put the dry ribs in a roasting tin and coat all over with the sticky sauce. Cover and chill for at least 1 hour to marinate, but better still up to 24 hours. They can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
Finish the ribs on the BBQ or in the oven:
- Heat the barbecue to high, or heat oven to 220C/200C/gas 7. Add the ribs (leave them in the roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When the 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.
Notes
- The Summer 2022 magazine gives instructions to cook the ribs in a slow-cooker and then on the BBQ or in the oven. The original instructions in the 2012 magazine and on the website gives instructions to cook solely in the oven or finish them on the BBQ – I’ve given all options below!
- This stickiest-ever BBQ ribs with chive dip recipe is easily adapted if you’re cooking for less or more people.
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