American-style sticky pork ribs

American-style sticky pork ribs

Dig In!
Mark Roper

Ribs are ‘fingers only’ food. They’re messy, fun, sticky and damn good. Adding the Coca-Cola gives the ribs a complex molasses sweetness and this intensifies and caramelises when cooked. Yum! This is comfort food, so carry on the vibe and serve with wedges with blue cheese sauce or chips.


Quantity Ingredient
2 x 375ml bottles dry cider
125ml cider vinegar
2 large racks pork ribs

Dry rub

Quantity Ingredient
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper


Quantity Ingredient
1 x 375ml can coca-cola
125ml tomato sauce
125ml dry apera
55g brown sugar
3 garlic cloves, crushed
2 tablespoons tabasco sauce


  1. Preheat a barbecue to high with the hood closed.
  2. Combine the dry rub ingredients in a bowl.
  3. Put the cider, cider vinegar and 500 ml water in a large roasting dish and place a roasting rack on top. Dust the ribs lightly with the dry rub then place them on the roasting rack. Cover tightly with foil and cook on the barbecue for 1 hour.
  4. Meanwhile, all the marinade ingredients in a large saucepan over medium heat and cook for 20 minutes or until thickened, stirring every few minutes.
  5. Remove the ribs from the barbecue and discard the liquid. Brush on a thick layer of the marinade. Place the ribs directly on the barbecue over medium heat and grill to char the outside. Cook until both sides are charred, about 5-10 minutes, brushing with the marinade and turning every few minutes.
  6. Alternatively, cook the ribs in a 160°C oven (or 140°C for a fan-forced oven) for 1 hour. Transfer the ribs to a roasting tin, increase the oven temperature to 220°C (or 200°C for a fan-forced oven), brush with the marinade and cook for 15-20 minutes, turning the ribs over every 5 minutes.
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