Preheat the oven to 160°C / 325°F / Gas mark 3.
Line a roasting tin with kitchen foil.
Layer the ribs to fit snug in the tin.
Pour the cola over and enough water to cover them and cover with kitchen foil.
Roast for 2 ½ hours turning halfway through, until the ribs are really tender.
Meanwhile, put all the sauce ingredients in a small saucepan.
Gently heat, then bubble for about 2 minutes, stirring.
When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry.
Tip away the liquid and layer again with kitchen foil.
Put the dry ribs back in the tin and coat all over with the sticky sauce.
Cover and chill for at least 1 hour to marinate though overnight is ideal.
Preheat the oven to 220°C / 425°F / Gas mark 7.
Make the rice according to the instructions, drain and set aside.
Cook for 20 minutes, turning occasionally, and basting often with remaining sauce.
When ribs are sticky, hot through and crisping on the outside, slice to serve over the rice.