Sticky BBQ Ribs with Couscous Chopped Salad
Ribs take a little time to cook but they’re definitely worth the wait. Sticky and delicious, these ribs are great for summer dining and go perfectly with our simple couscous chopped salad.
Method
Preheat the oven to 160C/140C fan and place the ribs in a roasting tin. Pour over the cola and just enough water to cover the ribs. Seal the tin tightly with foil. Bake for 2-2 ½ hrs, turning halfway through, or until the ribs are tender but not falling off the bone.
Place all the sauce ingredients in a small pan. Bring to the boil and simmer for 2-3 mins, stirring, until the ingredients are combined into a sticky sauce.
Remove the ribs from the oven, drain and pat dry. Place on a heavy-duty baking tray and brush over the sauce (reserving any remaining sauce). Cover and leave to marinate for an hour or chill to marinate for longer.
To make the salad, prepare the couscous according to the packet instructions and fluff with a fork. In a shallow serving dish, create lines of each ingredient across the dish. Whisk together the dressing ingredients.
Preheat the barbecue or the oven to 220C/200Cfan. Add the ribs and cook for 20-30 mins, turning occasionally, and basting often with the sauce, until hot, caramelised and slightly charred and crispy. Remove from the barbecue and slice to serve.
Just before serving pour some dressing over the salad and serve alongside the ribs.
Ingredients
- 1 rack baby back pork ribs
- 1 can of cola
- For the Sauce
- 6 tbsp tomato ketchup
- 6 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp sweet chilli sauce (or switch to 1-2 tbsp hot sauce if you like things spicy)
- For the Chopped Salad
- 1 small tin sweetcorn, drained
- 1 avocado, peeled, chopped
- 1 carrot, peeled, grated
- 1 pepper, deseeded, finely diced
- half a little gem lettuce, shredded
- 1 x packet Ainsley Spice Sensation Couscous (or your favourite flavour)
- For the Dressing
- juice of ½ lemon
- 1 tbsp runny honey
- 1 tbsp Dijon mustard
- 3 tbsp olive oil