BBQ DIP RECIPE RECIPES
STICKIEST EVER BBQ RIBS WITH CHIVE DIP RECIPE | BBC GOOD F…
Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
Provided by Sarah Cook
Categories Main course
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield Serves 4 or 8 with other bbq food
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
- When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
- Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.
Nutrition Facts : Calories 450 calories, FatContent 23 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 35 grams sugar, ProteinContent 25 grams protein, SodiumContent 2 milligram of sodium
STICKIEST EVER BBQ RIBS WITH CHIVE DIP RECIPE | BBC GOOD F…
Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
Provided by Sarah Cook
Categories Main course
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield Serves 4 or 8 with other bbq food
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
- When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
- Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.
Nutrition Facts : Calories 450 calories, FatContent 23 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 35 grams sugar, ProteinContent 25 grams protein, SodiumContent 2 milligram of sodium
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