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PORK SPARE RIBS - Cola Glazed Pork Ribs
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| [Pork] The Chew Guest Savannah Campbell - Teen Winner ingredients COLA GLAZED PORK RIBS 1 slab pork spare ribs (about 4 pounds) | |
| 1 liter | cola |
| 2 tablespoons | olive oil |
| 1/2 medium | onion, (roughly chopped) |
| 3 cloves | garlic, (smashed) |
| 1 teaspoon | salt, (plus more to taste) |
| 1/4 teaspoon | black pepper, (plus more to taste) |
| 1/2 teaspoon | ground ginger |
| 1/4 teaspoon | cumin |
| 1/2 teaspoon | sage |
| 1 | bay leaf |
| 1 cup | ketchup |
| 4 teaspoon | apple cider vinegar |
| 1 tablespoon | maple syrup |
| 2 tablespoons | light brown sugar |
| 1/3 cup | water |
step-by-step directions
Preheat oven to 300°F.
Season pork ribs with salt and pepper. Place the ribs on a baking sheet and transfer to the oven. Roast for 3-4 hours, until the ribs are very tender.
Make the cola sauce.
Pour the cola into a pot and bring to a simmer. Let simmer until liquid has reduced to about 1 cup.
Meanwhile, in a medium pan, sauté the onion, garlic, salt and pepper in a little olive oil until translucent.
Next, add the spices. Cook for more minutes to bloom the spices. Then, add the ketchup and the remaining ingredients, including the reduced cola. Bring to a simmer, reduce heat to low and let cook for about 45 minutes. Remove sauce from heat. Transfer to a blender and puree. Pour the cola sauce in a bowl and set aside.
Preheat grill or grill pan to medium-high heat. Grill the roasted ribs for color and caramelization on both sides. While grilling, glaze the ribs with the cola sauce ever few minutes.
To serve, cut in between the ribs. Serve with more sauce if desired.
Tip: if you have flat cola, use up the soda to make this delicious cola sauce.
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