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Serves or 6
US | Metric
Ingredients
  • 2 kg Pork Ribs
  • 1 litre Full Fat Cola
For the Sauce
  • 8 tbsps Tomato Ketchup
  • 8 tbsps Brown Sugar
  • 2½ tbsps Dark Soy Sauce
  • 2 tbsps Worcester Sauce
  • 2 tbsps Sweet Chilli Sauce
  • 1 tsp Gochujang Paste (optional)
  • 1 tbsp Garlic Granules
  • 2 tsps Onion Granules
For Garnish
  • Sesame Seeds
  • 2 Spring Onions, sliced
Sticky Asian Ribs Sticky Asian Ribs

Sticky Asian Ribs

Now this is a bit of labour of love but my god it it totally worth it!! Melt in your mouth, sticky Chinese inspired ribs with a sauce that has a nice little kick...there is no polite eating with these I'm afraid! Use your hands and get stuck in with napkins at the ready! The perfect crowd pleased for summer BBQ's!

Prep 10 minutes
Total 24 hours
  1. The day before you want to eat:
  2. Preheat the oven to 150℃
  3. Place the ribs into a roasting tin so they fit snugly. Pour over the cola ensuring it is submerging the majority of the ribs. Cover tightly with a few layers of foil and place in the oven for 2 hours turning halfway through until the ribs are nice and tender.
  4. Meanwhile, place all of the sauce ingredients in a saucepan on a medium heat and let gently blip away for 10mins, stirring until the sugar has melted. Take off the heat and allow to cool.
  5. When the ribs are cooked, carefully take out of the roasting tin and place on a wire rack to drain and cool. Discard the cola and any excess juices. Wash the same roasting tin as you will need it later.
  6. When the ribs are cooled, place back into the dry and cleaned roasting tin and pour over the sauce. Turn over each rib so every piece is coated in the sticky sauce, cover with clingfilm and place in the fridge to marinate for a full day but ideally overnight.
  7. On the day you want to cook, take the ribs out of the fridge a couple of hours before to allow to come to room temperature.
  8. Pre heat your grill to 200℃
  9. Set the ribs on a wire rack with a foiled tray underneath to catch any drips. Place the ribs in the middle of the oven so they are not too close to the grill - you don't want them too close so they start to catch and blacken.
  10. Grill, turning every 5mins and basting with the excess marinade until they begin to look nice and sticky and are starting to crisp up on the outside - that's when you know they are ready!
  11. Serve on a big platter and scatter over the sesame seeds and slices of spring onion. Be quick because these won't last long once on the table!
Sticky Asian Ribs Sticky Asian Ribs

Sticky Asian Ribs

Now this is a bit of labour of love but my god it it totally worth it!! Melt in your mouth, sticky Chinese inspired ribs with a sauce that has a nice little kick...there is no polite eating with these I'm afraid! Use your hands and get stuck in with napkins at the ready! The perfect crowd pleased for summer BBQ's!

favorite
print
like
Prep 10 minutes
Total 24 hours
Serves or 6
US | Metric
Ingredients
  • 2 kg Pork Ribs
  • 1 litre Full Fat Cola
For the Sauce
  • 8 tbsps Tomato Ketchup
  • 8 tbsps Brown Sugar
  • 2½ tbsps Dark Soy Sauce
  • 2 tbsps Worcester Sauce
  • 2 tbsps Sweet Chilli Sauce
  • 1 tsp Gochujang Paste (optional)
  • 1 tbsp Garlic Granules
  • 2 tsps Onion Granules
For Garnish
  • Sesame Seeds
  • 2 Spring Onions, sliced

  1. The day before you want to eat:
  2. Preheat the oven to 150℃
  3. Place the ribs into a roasting tin so they fit snugly. Pour over the cola ensuring it is submerging the majority of the ribs. Cover tightly with a few layers of foil and place in the oven for 2 hours turning halfway through until the ribs are nice and tender.
  4. Meanwhile, place all of the sauce ingredients in a saucepan on a medium heat and let gently blip away for 10mins, stirring until the sugar has melted. Take off the heat and allow to cool.
  5. When the ribs are cooked, carefully take out of the roasting tin and place on a wire rack to drain and cool. Discard the cola and any excess juices. Wash the same roasting tin as you will need it later.
  6. When the ribs are cooled, place back into the dry and cleaned roasting tin and pour over the sauce. Turn over each rib so every piece is coated in the sticky sauce, cover with clingfilm and place in the fridge to marinate for a full day but ideally overnight.
  7. On the day you want to cook, take the ribs out of the fridge a couple of hours before to allow to come to room temperature.
  8. Pre heat your grill to 200℃
  9. Set the ribs on a wire rack with a foiled tray underneath to catch any drips. Place the ribs in the middle of the oven so they are not too close to the grill - you don't want them too close so they start to catch and blacken.
  10. Grill, turning every 5mins and basting with the excess marinade until they begin to look nice and sticky and are starting to crisp up on the outside - that's when you know they are ready!
  11. Serve on a big platter and scatter over the sesame seeds and slices of spring onion. Be quick because these won't last long once on the table!