Sticky Garlic Barbeque Ribs with Chive Dip

We like to branch out and try interesting recipes in our kitchen, and this Sticky Garlic Barbeque Rib is definitely a winner! Our Il Fusti Garlic Olive Oil elevates the sweet, spicy, savory, and tang you'll get in one bite. We thought this paired well with the summer weather.

Ingredients

2 racks baby back pork ribs

2 cans cola

1 whole garlic, chopped and minced

2 tsp toasted sesame seed (optional)

For the sauce

8 tbsp tomato ketchup

8 tbsp soft brown sugar

2 tbsp soy sauce

2 tbsp Worcestershire sauce

2 tbsp sweet chili sauce

1 tsp paprika

1 tsp Il Fusti Garlic Olive Oil

For the chive dip

300ml pot half-fat soured cream

2 tbsp salad cream

Small bunch of chive, snipped

6 spring onions, sliced

Instructions

STEP 1
Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola, garlic, and enough water to cover the ribs, then cover the container tightly with foil. Roast for 2-3 hrs, turning halfway through until the ribs are very tender but not falling apart.

STEP 2
Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.

STEP 3
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 can. Put the dry ribs back in the container and coat them 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.

STEP 4
Mix the dip ingredients together and chill until ready to serve.

STEP 5
Heat the barbecue and wait for the flames to die down, or heat the 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 the 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.

This recipe was adapted and sourced directly from BBCGoodFood.com.