Katie QuinnComment

Baby Back Ribs

Katie QuinnComment
Baby Back Ribs


10 cloves of garlic, minced
1/2 tsp black peppercorns
2 tsp salt
1 red + 1 green chilli, seeds removed + finely chopped
3 tbsp honey
1 tbsp paprika
1 tsp cayenne pepper
3 cups coca cola
1/2 cup water
juice 1 lemon
2 tbsp brown sugar
2 racks free-range baby back pork ribs (approx. 12 ribs per rack)
1 tbsp sesame seeds (optional)
1 green + 1 red long chilli, finely sliced


Pre-heat oven to 180˚C/350˚F.

To make the rib sauce, add all ingredients into a mixing bowl and stir to combine. Place ribs into a baking tray and coat thoroughly with the sauce. Cover with cling wrap, chill in fridge and allow to marinade for 2 - 3 hours.

Cook ribs in oven for approx. 2 hours, basting often using a brush every 20 minutes or so. You'll notice as the ribs cook the sauce will thicken up.

Serve warm scattered with finely chopped extra red and green chilli and a scattering of sesame seeds (optional) along with any extra sauce remaining.