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Coca-cola is the secret ingredient that makes these ribs deliciously tender.
1.5 litre bottle of Coca-Cola (not diet)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
Sauce
150g butter
1 small onion, diced
2 cloves of garlic, minced
1 cup tomato sauce
2 Tbsp mustard
¼ cup brown sugar
1 tsp Worcestershire sauce
1 can Coca-Cola
Salt and pepper, to taste
1.5 litre bottle of Coca-Cola (not diet)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
Sauce
150g butter
1 small onion, diced
2 cloves of garlic, minced
1 cup tomato sauce
2 Tbsp mustard
¼ cup brown sugar
1 tsp Worcestershire sauce
1 can Coca-Cola
Salt and pepper, to taste
In a large pot, add 1.5 litres of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if needed, top with a bit of water to ensure the ribs are submerged completely.
Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
Add all ingredients to saucepan and simmer over a medium heat until the sauce starts to thicken. Cool and blitz in a blender.
On an oven rack, lay the ribs and rub both sides with half the sauce. Grill under high heat (or barbecue) until the meat chars and has a nice smoky smell.
Turn over, and baste with remaining sauce. Return to grill until both sides are lightly charred. Remove from heat, cover with foil and rest for 10 minutes before serving.
Any remaining sauce can be used for dipping.
Coca-cola is the secret ingredient that makes these ribs deliciously tender.
1.5kg New Zealand pork spare ribs
1.5 litre bottle of Coca-Cola (not diet)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
Sauce
150g butter
1 small onion, diced
2 cloves of garlic, minced
1 cup tomato sauce
2 Tbsp mustard
¼ cup brown sugar
1 tsp Worcestershire sauce
1 can Coca-Cola
Salt and pepper, to taste
In a large pot, add 1.5 litres of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if needed, top with a bit of water to ensure the ribs are submerged completely.
Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
Add all ingredients to saucepan and simmer over a medium heat until the sauce starts to thicken. Cool and blitz in a blender.
On an oven rack, lay the ribs and rub both sides with half the sauce. Grill under high heat (or barbecue) until the meat chars and has a nice smoky smell.
Turn over, and baste with remaining sauce. Return to grill until both sides are lightly charred. Remove from heat, cover with foil and rest for 10 minutes before serving.
Any remaining sauce can be used for dipping.
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