05 Dec 2022
2 Hours 5 Minutes | easy | Serves 2
Cola adds a sweet caramel flavour to these pork ribs, which are simmered slowly on the BBQ for a couple of hours before glazing. The cola does a lot of the hard work in bringing a sweetness to the meat – all you need to do is add your favourite BBQ sauce! A tangy sauce will work best here, as the vinegar will counteract the flavour already in the ribs.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium-low – you want a temperature around 160C.
Place the ribs into a roasting tray with a snug fit, then cover with the cola, and top up with water. Cover tightly with foil. Place the ribs onto the BBQ on the opposite side to the heat and cook for 1.5-2 hours, or until the ribs are tender but not falling off the bone (keeping the lid of the BBQ closed).
Make the dip by combining all the ingredients with a pinch of sat and mixing well.
Remove the ribs from the BBQ drain and glaze with some BBQ sauce. Return to the BBQ over direct heat for around 5 minutes, or until they’re sticky and charring in places.
Serve the ribs with the dip.
These ribs are on the sweeter side, and work really well as a snack or as part of a bigger BBQ spread. We like to serve them with a coleslaw or some chicken wings.
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