Super tender and sticky sweet ribs – perfect for summer grilling.
Pork belly ribs are slow braised in cola before being basted with homemade BBQ sauce and grilled over a high heat.
Cola Braised and BBQ Glazed Ribs
1 Rack of Pork Belly Ribs, 2 Cans of Cola, 8tbsp Tomato Ketchup, 8tbsp Soft Brown Sugar, 2tbsp Worcestershire Sauce, 2tbsp Sweet Chilli Sauce, 1tsp Paprika, 2tbsp Sesame Seeds (Toasted)
1) Preheat your oven to 160c. Place the ribs in a roasting tray and cover with the cola. Cover the roasting tin tightly with kitchen foil and braise for around 2-3 hours or until the ribs are tender.
2) Once braised, transfer the ribs to a clean container to marinade and discard the cooking liquor. Make the marinade by combining the tomato ketchup, soft brown sugar, Worcestershire sauce, sweet chilli sauce and paprika in a bowl and mix well. Cover the ribs with the marinade and transfer to the fridge for at least 2 hours or preferably overnight.
3) Before serving, preheat your oven to 220c. Cook the ribs in a shallow baking tray for 30 minutes until golden. Alternatively, grill the ribs on a hot bbq. Sprinkle with sesame seeds before serving.