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Cola Spare Ribs

Sweet, sticky, and moreish beef ribs marinated overnight in cola, honey, and mustard, served with a crunchy cashew coleslaw.

DinnerBeefHigh ProteinBbqParty Food

Estimated Nutrition

Per Serving Total
Calories 1955.1 kcals 7820.5 kcals
Carbohydrates 62.6 grams 250.2 grams
Fat 145.5 grams 582.1 grams
Protein 98.9 grams 395.4 grams
Cook Time
123 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tomato Purée
1
tbsp
Dijon Mustard
for the marinade
75
ml
Cider Vinegar
for the marinade
1
tbsp
Hot Pepper Sauce
1
tbsp
Dijon Mustard
for the dressing
75
ml
Cider Vinegar
for the dressing
Fruits
2
piece
Limes
juice only
Liquids
330
ml
Cola
not diet cola
Meat
2
kg
Beef Short Ribs
cut through the bone into 7.5cm long pieces
NutsSeeds
1
piece
Garlic
crushed
200
g
Cashews
salted
1
tbsp
Parsley
chopped fresh
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
200
ml
Extra-Virgin Olive Oil
Other
100
g
Honey
runny, for the marinade
1
tbsp
Honey
runny, for the dressing
Vegetables
1
piece
Red Cabbage
core removed, shredded
3
piece
Carrots
grated
2
piece
Red Onions
finely sliced

Steps

  • Boil the marinade ingredients in a pan for three minutes and then let cool.
  • Coat the ribs in the marinade inside a sealable bag and chill in the fridge overnight.
  • Preheat the oven to 180°C.
  • Transfer the ribs and marinade to a baking tray, cover with foil, and roast for two hours.
  • Combine the cabbage, carrots, onions, cashews, and parsley in a bowl.
  • Whisk the dressing ingredients together and toss with the slaw.
  • Serve the ribs on a platter alongside the bowl of slaw.