Sticky BBQ Ribs are often enjoyed in restaurants around the world. Unfortunately many people who try to replicate the restaurant taste with tender ribs are often disappoint with burnt, dry and sometime tough. This is because when purchasing their ribs they buy them pre-marinated. The secret is to buy unmarinated baby back rib and spend the time preparing them yourself – yes it takes a little more of your time, but oh it is so worth it. The thing with ribs is that they are generally cut using a band-saw so there is often a lot of bone fibre left on the meat. This, along with unwanted fattiness, can be removed with good preparation.
- 2 kilograms raw unmarinated ‘baby back’ pork ribs
- 2 litre cheap cola drink
- 2 bay leaves
- 2 teaspoons salt
- 1 bottle Marks & Spencer’s ‘Thick Sticky BBQ Rib’ sauce
- 150 grams of syrup
- 3 tablespoons ketchup
Preparing the Sauce
Empty the M&S Thick Sticky BBQ sauce, syrup and the ketchup to a mixing bowl and mix thoroughly together. If you would like the ribs to be a little tangy, add your hot sauce now too.
Preparing the Ribs
Wash them thoroughly under cold running water. Once washed, score the inside thick membrane between the bones – enough to get through the membrane only. Place the ribs sideways into a pot large enough to take all the ribs. If the rack is about 12 inches, I would suggest cutting them in half. Add the salt, bay leaves and cola to the pot until the ribs are just covered. If you the cola does not completely cover the ribs top up with water. Simmer the ribs slowly for 90 minutes. You will notice a dirty ‘froth’ floating on the top, this is a mixture of the cola, bone fibre and fat coming out of the meat. After 90 minutes, remove the ribs from the pot dipping them in and out of the pot until clean of any attached froth. Place them on a tray to evaporate dry – don’t let them cool. Take the sauce and apply liberally to the ribs while hot. Place them into the fridge to cool ready for the BBQ later. Keep the remaining sauce at room temperature.
Prepare a very hot BBQ using the 5 second hand test.
The 5 second hand test is when you hold your hand 10cm above the grill. You should not be able to hold it there for longer than 5 seconds. If you can, it may be that it should be slightly hotter.
As soon as the flames have disappeared, the fire is ready. Remember the ribs are already cooked so all you want to do on the BBQ is to crisp the marinade slightly to your liking. Place the ribs onto the BBQ with the inside curve down toward the flames to begin with, after a minute or two start turning them. Continue turning until they are cooked. When you have crisped them enough and you are happy with the result take them off the BBQ. As soon as you have taken them off the BBQ, place the sauce into the microwave for about 2 minutes. While the sauce is being nuked, cut the ribs into separate ‘fingers’ and place them into a bowl. I like cutting them into separate fingers as it can get really messy attempting to cut slippery ribs with sticky sauce.
As soon as the sauce completes its cycle in the microwave stir it and poor immediately over the cut ribs. Mix the ribs and sauce well and serve while hot.
Oh! be careful, don’t mistake your fingers for the ribs.