Barbecued Ginger Ale Pork Ribs


We made these for an Election Night dinner party last Saturday night (if, by dinner party, you mean sitting around the tv conducting expert armchair analysis before drinking far too much and falling asleep on the sofa) and they are not only super simple but absolutely amazingly delicious.

The recipe is by Katie Quinn Davies of What Katie Ate fame –  I pulled it from her cookbook but a quick check shows it’s not on her blog (although there are some very tasty-looking Coca Cola ribs that I have bookmarked to try). Sadly my hurried iphone photo is not the best (see above re drinking too much) which really doesn’t do the ribs justice.  But if you really want to see how good they can look, scroll down to the bottom of the post where I’ve included KQD’s photo of her ribs. Now that’s what I’m talking about – that’s what properly (and soberly) styled ribs look like in all their delightful glossy goodness.

But back to this particular recipe. We’ve actually got a very traditional and much-loved American-style BBQ ribs recipe which we have cooked for friends and family at about seventy slipillion barbecues, but it’s a bit of a labour of love that literally takes ages and ages: you have to make the spice rub, marinade the ribs overnight, slow-cook the chipotle sauce, slow bake in the oven and then – only then – throw them onto the barbecue (which of course is the only bit the guests ever get to see). And while we love them and have received plenty of compliments over the years, I couldn’t help thinking on Saturday night that this whole process was so much quicker and easier, and the results so delicious, that maybe all that endless effort wasn’t necessary except on very special (or time-rich) occasions. Given time is pretty much what I never have enough of, I have a sneaking suspicion that these may just become my go-to ribs recipe for the immediate future.

The one warning I would issue with this recipe is to reiterate what Ms Quinn Davies herself advises: be prepared to double, triple or even quadruple the batch. They. Are. That. Good.  And let’s face it: who doesn’t mind a little bit of late night Nigella-action when one slips down to the fridge in one’s negligee and rather lasciviously devours a leftover rib or two by the dim refrigerator light?

Barbecued Ginger Ale Pork Ribs

ginger-ale-ribsServes 4

  • 1 kg pork baby back ribs (usually sold by butchers as American ribs)
  • sea salt and freshly ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 2 tbsp Soy Sauce
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Barbecue Sauce
  • 1 long red chilli, seeds removed and thinly sliced
  • 3 cups ginger ale
  • sesame seeds, to serve
  1. Bring a large saucepan of water to the boil, add the ribs and simmer for 30 minutes, skimming off any fat rom time to time.
  2. Preheat the oven to 140°C.
  3. Using a sturdy pair of tongs, remove the ribs from the pan and place in a large roasting tin. Season with salt and pepper.
  4. In a bowl, mix together the balsamic vinegar, sugar, soy sauce, Worcestershire sauce, barbecue sauce, chilli and ginger ale.
  5. Pour the mixture over the ribs, then cook them in the oven for 2 hours, basting them as frequently as you can (say every 15 minutes or so).
  6. After about 90 minutes the sauce will start to thicken – keep basting, because now the glossy stickiness begins and dinner isn;t too far away).
  7. Serve the ribs sprinkled with a little extra sliced chilli, a scattering of sea salt and sesame seeds – don’t forget the napkins!

And here is what it looks like when the pros do it … all credit for the below to the amazing and altogether rather glam KQD.



~ by swalloworspit on September 14, 2013.

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