Categories: Meals
Ingredients
- 4 small racks American-style pork ribs
- 1 1/2 cups cola
- 1 tsp onion salt
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 tbsp. Sriracha
- 1/4 cup smoky barbecue sauce
- 1 red onion, thickly sliced into rings
- 1 lb. small chat potatoes
- 2 corn cobs, husks and silks removed, cut into 3/4-inch thick rounds
- Chopped fresh chives, to serve
Directions
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Place ribs in a large shallow glass or ceramic dish. Pour over 3/4 cup cola. Turn ribs to coat. Cover. Refrigerate for 30 minutes, turning ribs after 15 minutes.
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Preheat oven to 300. Line a large baking tray with sides with baking paper. Combine onion salt, cumin, pepper, Sriracha and barbecue sauce in a medium jug.
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Transfer ribs and marinade to prepared tray. Add 1/2 cup water to tray. Spoon Sriracha mixture over top of ribs to form a thick coating. Bake for 1 hour 30 minutes, spooning tray juices over ribs halfway through.
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Add remaining cola to tray. Arrange onion, potatoes and corn around ribs. Bake for a further 1 hour 30 minutes, basting ribs and turning vegetables every 30 minutes, until ribs and vegetables are tender. Serve sprinkled with chives.