I bought july issue of my favourite culinary magazine - Good Food. And these beautiful ribs were on the cover. I am in love with all their recipes and amazing food photographs so I was very tempted to try the recipe at home.

In Poland we serve ribs in a traditional way -  savoury, marinated with stewed cabbage and potatoes. However in the kitchen we both have a thing for sweet and meaty combo. We have heard about ribs and cola combination before but the final result really exceeded our expectations: deliciously sweet, extremely moreish and very tender ribs.

It takes time to prepare them but for most of it, they are stewing in cola in the oven. There is few little twists that I added to the recipe, so for sweet-sour marinade I used maple syrup instead of sugar and I used linseed for extra crispiness. Since we have a barbecue season you can make these for a garden party and serve with corn on the cob.

serves 4:

  • 2 racks baby back pork ribs
  • 2 cans cola
  • 2 tsp toasted linseeds

For the sauce:

  • 8 tbs ketchup
  • 4 tbs maple syrup
  • 2 tbs soy sauce
  • 2 tbs Worcestershire sauce
  • 2 tbs sweet chilli sauce

Heat oven to 175°C, place ribs in a roasting tin. Pour over cola and add some water to cover the ribs., cover tin with aluminium foil. Roast for 2.5 hours, until ribs are tender, but not falling apart.

Meanwhile put all the ingredients for the marinade: gently heat, so they are all combined.

When the ribs are done, carefully lift each out of the tin, dry on kitchen towel. Tip away the liquid, wipe out the tin. Put ribs back in the tin and cover with sticky marinade. Heat oven to 220°C cook for 20 minutes, slice to serve, scatter with toasted linseeds.