Barbecued Ginger Ale Pork Ribs

Barbecued Ginger Ale Pork Ribs Recipe

These sweet, sticky, succulent ribs will make a cosy family meal on a cold winter’s day.

Sweet, sticky, fall-off-the-bone, more-ish and succulent are just a few ways to describe these ribs. The book says, “be prepared to quadruple the quantity”, and it’s right. While they did take a long time, they were worth it. My fussy eaters ate all of theirs, and I needed to wrap the few left over in barbed wire to stop my husband overeating.

Serves: 4-6
Preparation And Cooking Time: 2.5 hours


1kg pork baby back ribs
2 tbs balsamic vinegar
2 tbs brown sugar
2 tbs soy sauce
2 tbs Worcestershire sauce
2 tbs barbecue sauce
1 long red chilli, seeds removed, thinly sliced, plus extra to serve
3 cups (750ml) ginger ale
sesame seeds, to serve (optional)


Bring a large saucepan of water to the boil. Add ribs and simmer for 30 minutes, skimming off any fat from time to time. Meanwhile, preheat oven to 160°C/140°C fan-forced.

Using tongs, transfer ribs to a large roasting tin. Season with salt and pepper. Mix vinegar, sugar, soy sauce, Worcestershire sauce, barbecue sauce, chilli and ginger ale together in a bowl.

Pour mixture over ribs. Bake for two hours, basting often (after about 90 minutes the sauce will start to thicken, so basting will take a little extra time – but you’ll be rewarded with gorgeous, glossy, sticky ribs).

Serve ribs sprinkled with a little extra chilli, sea salt and sesame seeds (if using).

This is a review by Jane Wilkinson and recipe from What Katie Ate by Katie Quinn Davies published by Penguin Australia, RRP $49.99 (hardback).

Photography (not in book) by Chevanon Photography

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