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Succulent marinated ribs

Danielle Colley
Danielle Colley

These succulent ribs are true man-food, and I have never met a man who wasn't impressed by these bad boys.

Photo: Danielle Colley


  • 2-3 full racks pork/lamb ribs
  • a large disposable foil roasting tray (supermarket) and a basting brush

For the marinade :

  • ½ cup of brown sugar
  • 1 onion
  • 2 big cloves garlic
  • 1 cup of tomato sauce
  • 1 cup of BBQ sauce
  • 1 cup of Coca- Cola) (buy 2 litre bottle, rest is used for cooking)
  • ½ cup of Apple Cider Vinegar
  • 2 tablespoons of Worstershire sauce
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons smoked paprika
  • 1 tablespoon rosemary
  • salt and pepper


Put your onion, balsamic, Worcestshire sauce, garlic and rosemary into a food processor and blitz to a fine paste.

Toss all other ingredients into a bowl and throw in your onion paste. Stir well to combine. Put ribs in roasting pan with half the marinade and leave to marinate overnight.

Heat oven or BBQ to 150°C.

Pour remainder of 2 litre coke into roasting pan until ribs are fully submerged. Cover with foil and punch about half a dozen holes in it, before placing into the oven or the BBQ.

Cook for 5 hours at no more than 150 degrees. Your juice will barely boil, if at all, and it will not reduce much.

Remove ribs from oven or BBQ and fire up grill section to blazing hot. Put ribs on grill and baste with remaining marinade (don't be shy with slapping on the marinade).

Turn ribs every five minutes and keep on basting generously. Do this for about 30 minutes until marinade caramelises and a sticky, gooey, gorgeous crust forms.

Remove from grill and tuck in….ensuring you get the full 'smile' of rib sauce.

Serve with BBQ corn and coleslaw.


Family meals


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