2 cans cola
3 tsp toasted sesame seed (optional)
For the sauce
7 tbsp tomato ketchup
8 tbsp soft brown sugar
2 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp sweet chilli sauce
1 tsp paprika
For the chive dip
300ml pot half-fat soured cream
2 tbsp salad cream
small bunch of chive, snipped
6 spring onions, sliced
Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
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 tin. Put the dry ribs back in the tin and coat 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.
Mix the dip ingredients together and chill until ready to serve.
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 crisp 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.