Cola Spare Ribs with Coleslaw

Cook time 2 hours and 30 minutes
Servings 4


2 tbsp vegetable oil
8 meaty pork ribs (about 1kg)
1 knob of ginger, julienned
1 onion, finely sliced
2 cloves of garlic, finely sliced
1 chilli cut in half-lengthways
3 star anise
1 tsp coriander seeds
1 tsp cumin seeds
1 cinnamon sticks
½ cup soy
1 cup cola
¼ cup sherry
1 cup of chicken stock

1 tbsp Dijon mustard
2 egg yolks
1 tsp white wine vinegar
¾ cup of vegetable oil
¼ cup olive oil
Juice and zest of ½ a lemon
1 bunch chives, finely chopped
1 large carrot, peeled
¼ of purple cabbage
4 soft bread rolls

Cola Spare Ribs with Coleslaw


Toast the spices and then blitz together in a small food processor.

Preheat the oven to 160C.

In a large heavy based sauté pan, add a little oil and sear the pork on both sides until golden brown. Season the ribs with salt and then add the crushed spices. Now add the ginger, onion, garlic and chilli and cook slightly golden and the spices are fragrant. Now add the soy, cola, sherry and chicken stock and bring to boil. Place the lid on and cook in the oven for 1 ½ – 2 hours.

Remove from the oven and place the pan back on the heat to reduce the sauce even more so it is thick and glossy.

To make the mayonnaise, whisk egg yolks with mustard until smooth in a mixer. While whisking, add oil in a thin, steady stream until thickened. Add vinegar, season to taste and add the lemon juice. Mix through the chives.

Using the shredding disc on a food processor, shred the carrot and cabbage and mix through the mayonnaise.

Serve the pork ribs on individual plates with the coleslaw and buns.