Find tips on how to make the perfect barbecue pork ribs the whole family can enjoy.
- 2kg baby pork back ribs (cleaned and cut into 10-12cm lengths)
2 litres Coca-Cola
250ml of your favourite barbecue sauce
2 small chillies (optional)
2 cloves garlic
Place the ribs meaty side up in a large pot. Pour in the Coca-Cola to completely cover the ribs. Bring the ribs to a gentle simmer and cook the ribs for about 2 hours in the cola.
Keep the lid on the pot but slightly skewed to leave a gap so that steam can escape. Barbecue the ribs: clean and oil the chargrill and preheat to 250°C. Remove the ribs from the pot and place them on a large tray or pan.
Mix the barbecue sauce with the chilli and chopped garlic and prepare the ribs for the grill by brushing them liberally with the barbecue sauce until completely covered. When the grill has reached cooking temperature place the ribs on the grill, bone side down, and close the lid.
Check after 10 minutes, the sauce should be caramelising slightly and getting sticky and the meat should look like it’s falling off the bones. Turn them over gently and cook for another 10 minutes. Remove the ribs from the grill.
To serve: coleslaw and small baked potatoes seasoned with salt, pepper and a dash of paprika are a great accompaniment. Once the potatoes are cooked, split and top with a dob of sour cream.
Remove the thin membrane on the back of the ribs (called silverskin). This helps prevent the ribs from curling as they cook,making them more tender to eat and helps the marinade penetrate. Also trim off any excess fat and loose meat.
To get the best out of your barbecue, no matter what meat you are cooking, make sure you bring your meat back to room temperature before cooking, so remove from fridge and keep covered for about an hour before you want to cook it. This will make it easier to cook evenly through.
Oil the (clean) grill very well before cooking and make sure the barbie is hot before you put any meat on the grill.
Oil meat and season to your taste about 10 minutes before cooking to allow the natural sugars to come to the surface, which will caramelise when cooked into that tasty barbecue crust.
Don’t poke and prod your meat. It takes time for that caramelised barbecue crust to develop and it won’t happen if you are constantly flipping your steaks and burgers.
Rest the meat for the same amount of time that it takes to cook. Don’t serve or cut the meat until you have allowed it to rest in a warm place on a clean rack or plate.