Skip to content

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and you will receive our stories in your inbox.

Flavours of the Orient: pork spareribs braised in coca-cola.

Posted in Food, and Food & Entertaining

IMG_2977
The menu

It was sofabrother’s birthday on Tuesday – and in keeping with tradition (as the kids call it) we would be having dinner with our nephew and nieces. And there would be presents and singing and cake and candles. Another tradition is the birthday person gets to choose what they want to eat.

sofabrother responded: “chicken livers in a creamy marsala sauce” – which I took to be a finger in the air at me: given that he knows I would hate everything about the dish: the ingredients, the prep, the combination. Unsure why he would feel compelled to be smart-ass: not something I would do to someone who was about to cook for me – but there you are. I smiled serenely and nodded. Then called the children who screamed and gagged – and ordered me to tell sofabrother he better reconsider or they weren’t coming. “Wait and see” said Jasper, “he’s going to ask for spare ribs”.

IMG_2987When he did come back for the ribs, sofabrother also requested coleslaw and schlapp chips. These are a South African version of pommes frites. Soft fried, thick cut potato chips – doused liberally with vinegar, slathered with tomato sauce and sprinkled generously with salt. In the olden days (as the kids call our past) we would buy them wrapped in white paper – now they come in those bloody awful styrofoam boxes that will lurk in landfills until the end of time.

Nice and easy dinner prep-wise for me – as I literally throw the braising sauce together with what I have in the fridge. And I opted for store bought chips, coleslaw and chocolate cake. The crew fell on the meal like starving pirates – leaving only a couple of ribs to be polished off the next morning, on ciabatta, for breakfast.  Jack was happy too – snacking on bits fed to him illegally by the kids. I am looking out for his weight at the moment as he has grown a bit tubby. But, hey, he was a guest at the party too.

I use pork as I don’t like the taste of beef, and buy the ribs in packs at our local supermarket. But I am sure that beef would work just as well. The ribs must be chunky – with a fair amount of fat mixed through the meat. This is essential for a successful braise.

The fat needs to be separated from the ribs at the end, and poured away. A fat separator is perfect for this – or pour the braise juice out and let it stand for a while – then spoon the fat off.  They take about 2.5hours to cook down to a falling-off-the bone-gooey mess. Best eaten with fingers … so serve with plenty of paper serviettes. Sing the song lustily and with rude lyrics. And leave some space for birthday cake.
IMG_2970
Pork Spare Ribs Braised in Coca-Cola
1.5kg/2 pounds bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
good size knuckle of ginger, peeled and diced
2 tablespoons tomato sauce or paste
2 bay leaves
1 can coca cola – original version
good squirt of thick honey
2 tablespoons of soya sauce
1 cup of fresh squeezed tart orange juice or 1/4 cup apple cider vinegar
Handfull of fresh coriander

Directions

  • Preheat the oven to 200C/350F.
  • Pat the ribs dry and sprinkle with salt and pepper. If you fancy – you can brown the ribs, but I don’t bother.
  • Set them out in a single layer in a baking tray/glass dish – I use the same one I make lasagna in, glass is easier to clean.
  • Combine all of the other ingredients in a bowl. Mix together well and pour over the ribs.
  • Stir in the coriander – stalks and all.
  • Cover the whole thing tightly with tin foil, slide into oven and leave to do their thing.
  • At the 2 hour mark, remove from the over and pour the braise into a fat separator. Reheat on the stove, then pour back over the ribs until the about half-way up, and return uncovered to the oven.
  • Retain whatever is left for serving.
  • As the braise evaporates, the ribs should caramelise nicely – keep an eye on them so they don’t dry out.
  • (Images copyright campariandsofa)

    Share on Facebook

    6 Comments

    1. Are those Yiddish chips, cos the Sefrican kind are slap chips? 😉

      September 21, 2013
      |Reply
      • Onomatopoeia, dearheart, for those who don’t know how we speek in saffrica

        September 24, 2013
        |Reply
    2. silvia
      silvia

      Happy birthday to your brother sweetie

      September 20, 2013
      |Reply
    3. No lyrics with the directions:( Never mind we will give the dish a go 🙂

      September 18, 2013
      |Reply

    Got some thoughts? We would love to hear what you think