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

1. 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.

2. 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.

3. 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.

4. 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.

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