Pre-heat the oven to 140C and lay the ribs into a roasting tin. Pour over the cola and then top with water until just covered. Wrap the tin in foil and then roast for 2-3 hours. Turn half way through until the ribs are tender.

While the ribs are cooking make the sauce by placing all of the ingredients into a small pan, heat gently and then simmer for about 2 minutes while stirring.

Once the ribs are done drain the liquid and place the ribs onto some kitchen roll to absorb some of the excess liquid. Clean the roasting tin and then place the ribs back in there and cover with the BBQ sauce. Cover and marinade for at least an hour but preferably overnight.

When ready heat the oven to 200C and then place the ribs in and cook for about 20 minutes. Turn occasionally and baste each time until hot through and the ribs start to crisp.

Serve on a plate with the remaining sauce and any BBQ sides you fancy, such as this crunchy red cabbage slaw and sweet potato fries.