Sticky BBQ Ribs

Posted on 27/05/2016 11:41, by Emma Newman-Young

Here at Thompsons of Smithfield we love a good rack of ribs. We have a fab recipe below which can be cooked on the BBQ, or in the oven - if we have a typical British summer!! 

BBQ Ribs

Serves 4


  • 2 racks of pork ribs
  • 4 cans cola

For the sauce

  • 8 tbsp tomato ketchup
  • 8 tbsp soft brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp paprika
  • 2 tsp tobasco sauce (optional, only if you want a bit of a kick!)


  • Roasting tin x 2 (unless you can fit both racks into one large roasting tin)
  • Tin foil
  • Kitchen roll
  • Pastry brush (not essential, but it helps to brush the sauce over the ribs)


  • Pre-heat the oven to 160C/140C fan/gas 3 and place each rack of ribs into a roasting tin. 
  • Pour over the cola (2 cans per roasting tin) and enough water to cover the ribs, before covering the tin tightly with foil. Roast the ribs for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
  • To make the sauce/marinade put all the sauce ingredients in a small saucepan (if you want the sauce to have a bit of a kick, add in the tobasco sauce). Gently heat, then bubble for about 2 mins, stirring continuously. 
  • When the ribs are done, carefully lift each rack out of the tins and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back into one tin (unless you have a huge fridge and can fit two roasting tins in there?!) and coat all over with the sticky sauce. 
  • Cover and chill for as long as possible, but a minimum of 1 hr to marinate; overnight is best as it will intensify the flavour. 
  • Either pre-heat your oven to 220C/200C fan/gas 7 or heat the barbecue (and wait for the flames to die down), and 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, remove from the oven/BBQ and slice to serve. 
  • Serve with any remaining sticky sauce, warmed.

Recipe adapted from BBC Good Food

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