Method:

1. Preheat fan oven to 150°C. Place baby back ribs in a roasting tray with cola. Seal tightly with foil; slow cook for 3.5 hours. Once cooked, rest for 15 mins.

2. In the meantime, mix strawberry jam and whisky into Mexican Chilli Orange Paste.

3. Preheat oven grill to med-high heat. Transfer ribs to a wire rack; brush with half of the mixture. Grill for 4-5mins. Brush with the remainder of the mixture; grill for a further 4-5mins or until caramalised.

4. Serve with fries and slaw.