Sticky spare ribs

500g pork spare ribs, chopped in half
Large bottle of coke
4 slices ginger
6 cloves garlic
Pinch of salt
3/4 tbsp brown sugar
3/4 tbsp plain flour
Dash of soy sauce

Before you start cooking the ribs, place your ribs in a dish with 3 ginger slices, salt, sugar, flour and soy sauce. Make sure all the seasoning is evenly distributed across all the meat, and leave them to marinade for 30 minutes/1 hour.

Set an oiled frying pan on medium heat and pop 1 ginger slice and 3 garlic cloves on it. Add in the ribs and brown them on both sides for roughly 2-3 minutes each. Then place the ribs in an oiled pot (with a lid) and pour in enough coke to fully cover the meat. It will take about 30 minutes for the coke to reduce, keep and eye on it and stir regularly. When you are left with a lovely sticky coating on your ribs, just check one to make sure the meat is cooked through, serve straight away piled high on a plate and scattered with a finely sliced deseeded red chilli.

Original post with credits


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