These juicy tender ribs are perfect for sharing on warm summer days with cold drinks and good friends. With meat so tender it falls away from the bone you’re sure to impress your friends with this one.

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Marinade Ingredients:

• 1.5kg pork spare ribs, separated (Chicken wings will work as well)
• 2 tbsp. garlic, crushed
• 1tsp. ginger, crushed
• 1 tbsp. black pepper, cracked
• 2 tbsp. hot smoked paprika, use good quality if you can
• 1tsp. cayenne pepper
• 1tsp. chili flakes
• 1 tbsp. fresh sage, chopped
• 1⁄2 cup Worcestershire sauce
• 1⁄2 cup Tomato sauce, good quality
• 1⁄2 cup BBQ Sauce
• 1⁄4 cup soy sauce
• 2 cups Coca-Cola
• 1 cup orange juice

Method:

1. Put everything into a huge bowl or food-safe bucket, completely covering the pork ribs and mix well. Cover and marinate for at least 24 hours in the fridge. This can sit for up to 3 days if needed. You can use less chili and cayenne pepper for a milder mix or remove it all together because it will still taste great.
2. Preheat your oven to 140°C.
3. Carefully pull the ribs out of the mix and drain, make sure to save the marinade. Place them in a large baking tray and brush your favorite BBQ sauce all over them. I use Jack Daniel’s Original BBQ Sauce but you can use any brand you prefer. Add 1 to 2 cups of the marinade to cover the bottom of the tray.
4. Cover completely with foil and bake for 2 1⁄2 to 3 hours at 140°C. The meat should be falling off the bone when they’re cooked and if it’s not give them longer, it’s worth it.
5. Uncover the ribs and brush with more BBQ sauce. Put them back in the oven uncovered until the sauce has caramelized and gone sticky.
6. For extra flavor seal the ribs on a char-grill or BBQ before marinating.
7. The marinade can be reduced in a pot until thick and used as a dipping sauce. Just add 4 tablespoons of sugar and some extra BBQ sauce to give it a nice flavor base.
   

To Serve:

Pile them high in a bowl. Make sure to have a water bowl and towels handy as this can be a messy meal.
Garnish with ripped parsley or coriander and thinly sliced red capsicum. These ribs can be prepared and cooked ahead of time and then reheated in a smoker for another level of flavor. They can also be cooked in a slow cooker on low for 6 to 8 hours.