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Barbecue Ginger Ale Pork Ribs

Sticky and sweet and chewy and saucy and spicy — enough said really, other than to suggest you might want to double the quantity! The ribs need an overnight marinade in the fridge, then they are fairly self-sufficient in the oven for several hours, making them ideal for entertaining. Be sure to use regular ginger ale, as you need the sugar to make the glaze so yummy. Have extra napkins at the ready and enjoy!

Barbecue Ginger Ale Pork Ribs

2 lbs. pork baby back ribs, separated
2 tbs. balsamic vinegar
2 tbs. brown sugar
2 tbs. soy sauce
2 tbs. Worcestershire sauce
2 tbs. barbecue sauce
1 long red chili, deseeded and thinly sliced
3 cups good-quality ginger ale
toasted sesame seeds, to serve

Bring a large saucepan of water to a boil and add the ribs. Simmer for 30 minutes, skimming off any fat from time to time.

Meanwhile combine the remaining ingredients except the sesame seeds in a large bowl. Drain the ribs and add. Cool, then cover and refrigerate overnight.

Heat the oven to 325°F and place the ribs and marinade on a baking sheet. Bake for 2 hours, basting occasionally  (the more you baste, the better they will taste), until the sauce is thick and sticky. Remove to a serving plate and sprinkle with toasted sesame seeds and sea salt.

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