Sunday, May 20, 2012

Food Revolution Day - Cola Braised Pork Ribs

Here is my contribution to the Food Revolution Day promoted by Jamie Oliver. The revolution is all about getting people back in the kitchen and cooking. I'm already there so I decided to throw together this little ditty.

I'm using cola as the braising liquid because we have a case or so left over from some party or workshop we held over the year or so. Desperate to use up this liquid candy bar some how. The ginger and chipolte and ginger give it nice spiciness. I would probably add more chipolte next time to give it a bit more kick. I would have used fresh ginger but I didn't have any on hand. I also had the citrus rub and thought it would be a good use of it.


 3 racks pork ribs
50 g Seishou Citrus Rub (Irish Breakfast tea, dried orange peal, ginger powder, kosher salt, black pepper)
¼ cup maple syrup
1 large onion
3 stalks of celery, diced
2 carrots diced
1 can cola
1 tbsp powdered ginger
1 bulb garlic
4 dried chipote morita peppers
2 tbsp brown sugar

1. Combine the citrus rub with maple syrup and rub on the ribs. Refrigerate for at least 4 hours.
2. Dice the onions, celery and carrot. Add to a pot with oil and cook slowly until it starts to stick to the bottom of the pot.

3. Deglaze the pot with the cola and add the powdered ginger.

4. Put the ribs in a roasting pan with all the cloves of garlic from the bulb. Pour the veggie and cola mixture over the ribs. Bake at 250F for 3 hours.

5. Remove the ribs from the pot, set aside and cover. Drain the braising stuff, reserving the liquid. Remove the chipolte peppers and garlic and add to the blender with some of the braising liquid. Puree the peppers and garlic and add back to the liquid in a pot.

 6. Reduce the braising liquid by half and add the brown sugar.

7. Finish the ribs on a hot BBQ. Brushing the ribs with the braising liquid.

I hope this qualifies as "Real Food"


  1. The subject of this week's Food on Friday on Carole's Chatter is Pork. It would be great if you linked this in. This is the link .

  2. thanks for linking this in, Cheers