Cola Braised and BBQ Glazed Ribs

Cola Braised and BBQ Glazed Ribs

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
Serves 4

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.


Chipotle and Ginger Ribs

Chipotle and Ginger Ribs

Ribs are the ultimate in comfort food and should not be resigned solely to the BBQ! These ribs are marinated in a chipotle and coriander rub before being roasted in the oven and glazed with a ginger and lemon syrup.

Great grazing food, the ribs can be prepared the day ahead before a quick blast in the oven to reheat before glazing.

Chipotle and Ginger Ribs
Serves 4 +


For the Ribs: 3 Racks of Baby Back Ribs – with a good amount of meat on the bone.

For the Rub: 2tsp Chipotle Powder, 1tbsp Coriander Seeds, 1tsp Cumin Seeds, 1tsp Fennel Seeds, 1tsp Sea Salt, 2tbsp Dark Brown Muscovado Sugar

For the Glaze: Reserved Pork Juices, 1/2 Garlic Clove (Grated), Zest and Juice 1 Lemon, 1tbsp Chopped Fresh Rosemary, 2″ Ginger (Finely Chopped), 2tbsp Spring Onions (Chopped), 1tbsp Light Brown Sugar


1) Make the marinade by combining all of the ingredients in a spice grinder or pestle and mortar and crushing/blitzing to a fine powder. Rub each rack with a liberal amount of chipotle rub (you probably won’t need it all) and place in the fridge to marinade for at least 2 hours.

2) Pre heat the oven to 200c. Wrap each rack tightly in kitchen foil and transfer to the oven. Cook for around 2 hours or until the meat is pulling from the bone. Remove from the oven and remove the racks from the tin foil, being careful to reserve the cooking juices.

3) Cut each rack into manageable portions and place in a baking tray. Return to the oven to crisp slightly. Meanwhile, make the glaze by placing the cooking juices and all other ingredients into a small saucepan. Place over a medium heat and heat until the mixture thickens slightly, keep warm.

4) Remove the ribs from the oven and brush over the glaze with a pastry brush. Serve the ribs whilst still warm with a sprinkling of chopped spring onions.