Coke-braised pork ribs with mustard slaw

Recipes / Meat

Coke is the secret ingredient in these sweet, sticky ribs. Recipe by Michael Weldon, MasterChef Australia Series 3 contestant.

Recipe «Coke-braised pork ribs with mustard slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 1:55 minutes. To make this dish at home by prescription from the author sheff would need: 1.5kg Coles Australian Pork Ribs, 1 onion, coarsely chopped, 3 star anise, 2 tsp dried chilli flakes, 2 cinnamon quills or sticks , 750ml Coca-Cola Life, 2/3 cup pineapple juice, 1/4 cup brown sugar , 2/3 cup tomato puree, 200g red cabbage, thinly sliced, 200g white cabbage, thinly sliced, 100g carrot, grated, 2 spring onions, thinly sliced, 1/2 cup whole egg mayonnaise, 20g wholegrain mustard, 1 lemon, juiced.

Ingredients:

  • 1.5kg Coles Australian Pork Ribs 
  • 1 onion, coarsely chopped 
  • 3 star anise 
  • 2 tsp dried chilli flakes 
  • 2 cinnamon quills or sticks 
  • 750ml Coca-Cola Life 
  • 2/3 cup pineapple juice 
  • 1/4 cup brown sugar 
  • 2/3 cup tomato puree 
  • 200g red cabbage, thinly sliced 
  • 200g white cabbage, thinly sliced 
  • 100g carrot, grated 
  • 2 spring onions, thinly sliced 
  • 1/2 cup whole egg mayonnaise 
  • 20g wholegrain mustard 
  • 1 lemon, juiced 

Instructions

  1. Preheat oven to 140C. Combine the pork ribs, onion, star anise, chilli flakes and cinnamon in a large roasting pan. Add the Coca-Cola. Cover with foil. Bake for 1 1/2 hours.
  2. Transfer the pork to a plate. Strain the cooking liquid into a medium saucepan. Add the pineapple juice, sugar and tomato puree and bring to the boil. Cook, stirring occasionally, for 20 mins or until sauce thickens slightly.
  3. Meanwhile, combine the red and white cabbage, carrot, spring onion, mayonnaise, mustard and lemon juice in a large bowl. Season with salt and pepper.
  4. Preheat a barbecue or chargrill pan over medium heat. Brush the ribs with the sauce to coat. Cook, turning and basting with the sauce, for 5 mins or until sticky and heated through. Divide ribs among serving plates. Serve with the slaw and the remaining sauce on the side.
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