delicious - - MEAT MARKET -


Be­gin this recipe 1 day ahead.

2kg pork ribs 4 cups (1L) Coca-Cola 1 tsp smoked pa­prika 1 tbs maple syrup 1/4 cup (60ml) each bar­be­cue sauce and tomato sauce 1 tbs finely grated gin­ger 1/4 cup (60ml) ap­ple cider vine­gar 1/ 2 red cab­bage, shred­ded 1 red onion, thinly sliced 1 tbs brown sugar

1/4 cup flat-leaf pars­ley leaves

Place ribs and cola in a glass bowl, cover and chill overnight to mar­i­nate.

The next day, pre­heat the oven to 160°C. Grease a large bak­ing tray and line with bak­ing pa­per.

Trans­fer ribs to pre­pared tray and strain cola into a saucepan. Cover ribs and roast for 2 hours 30 min­utes or un­til ten­der.

Mean­while, add pa­prika, maple syrup, bar­be­cue and tomato sauce, gin­ger, 1 tbs vine­gar and 1 tsp salt flakes to cola, place over high heat and bring to the boil. Boil, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til thick­ened slightly. Set aside.

Re­move ribs and in­crease oven to 220°C. Un­cover ribs and brush with some cola mixture. Roast ribs, un­cov­ered, brush­ing ev­ery 10 min­utes with cola mixture, for 40 min­utes or un­til glazed and char­ring slightly around the edges.

Mean­while, to make the pick­led red cab­bage, toss cab­bage, onion, sugar and re­main­ing 2 tbs vine­gar in a bowl. Stand for 20 min­utes to pickle, then toss through the pars­ley.

Scat­ter ribs with 1 tsp salt flakes and serve with pick­led red cab­bage.

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