Prep Time



Cook time




  • 3 tablespoons FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce
  • 1 tablespoon oil
  • 1 tablespoon garlic granules
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • ½ tablespoon ground cumin
  • ¼ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • 2 racks baby back pork ribs
  • 300 millilitres (10 fluid ounce) cola



  1. Mix the Frank’s Xtra Hot Sauce, oil, garlic granules, smoked paprika, oregano, cumin, salt and pepper together in a mixing bowl. Rub all over the ribs, then wrap in cling film and refrigerate for 4 hours.
  2. Preheat the oven to 160°C / 140°C Fan / Gas Mark 3.
  3. Put the ribs in a roasting tin, pour over the cola and top up with enough water to cover the ribs. Cover the tin tightly with foil and bake for 2-3 hours, turning halfway through, until the ribs are tender.
  4. To make the sauce, combine the FRANK'S RedHot® XTRA HOT Cayenne Pepper Sauce, BBQ sauce, BBQ seasoning and clear honey. Mix well and set aside.
  5. When the ribs are cooked, carefully remove from the tin and tip away the cooking liquid. Put the ribs back in the tin and brush with the sauce.
  6. Increase the oven temperature to 220°C / 200°C Fan / Gas Mark 8.
  7. Place the ribs back in the oven for 20 minutes, brushing with more sauce halfway through, until sticky and crisp.