This dish came rather by chance when Dom sent me an email about the 3rd season of Masterchef in Aussie Land and a recipe that she found interesting. It was fried lamp ribs marinated in coca-cola. I like the idea minus the deep-frying part and sourced for pork ribs instead and found the following recipe from Christine’s recipes ( I love her recipes. Go visit!)
Okay. Now you know I heart cola but that doesn’t mean I consume frequently! All right, that’s besides the point. The dish does not taste of cola though but it was heavenly. The meat fell off the bones and its tenderness melted my heart. This is a must-keep. I won’t follow the recipe religiously though it serves as a guide. Use your tongue/taste-buds instead. It will do just fine, if not better.
600 gm pork ribs
2 stalks of spring onion, sectioned
4 slices of ginger
3 garlic cloves, smashed
1 cup Coca-cola
1 cup water
2 Tbsp light soy sauce
2 Tbsp dark soy sauce
1 Tbsp rice wine or Shaoxing cooking wine
Pepper, to taste
- Blanch the ribs in boiling water for 2 minutes to get rib of any blood and fat. Drain well.
- Heat 2 tablespoons of oil in wok, sauté ginger and spring onion until aromatic.
- Add pork ribs, sauté and continue to cook until lightly brown. Pour in the seasonings, mix well.
- Transfer all ingredients to a clay pot or a medium pot. Add coca-cola and water. Cover and bring it to a boil. Lower the heat and simmer for about 1 hour until the sauce thickens. To me, it is done when the meat falls off the bone easily when I use a fork to remove it and the sauce is right for my taste-buds.
You can add carrots or potatoes or mushrooms too!