Cola Spare Ribs

Sweet, sticky, and moreish beef ribs marinated overnight in cola, honey, and mustard, served with a crunchy cashew coleslaw.

Dinner Beef High Protein Bbq Party Food

Estimated Nutrition

Calories

1955.1

kcal / serving

7820.5 kcal total

Carbs

62.6g

per serving

250.2 g total

Fat

145.5g

per serving

582.1 g total

Protein

98.9g

per serving

395.4 g total

Cook Time

123

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

tbsp

Dijon Mustard

for the marinade

Cider Vinegar

for the marinade

tbsp

Hot Pepper Sauce

tbsp

Dijon Mustard

for the dressing

Cider Vinegar

for the dressing

Fruits

piece

Lime

juice only

Liquids

330

Cola

not diet cola

Meat

Beef Short Rib

cut through the bone into 7.5cm long pieces

NutsSeeds

piece

Garlic

crushed

200

Cashews

salted

tbsp

Parsley

chopped fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

200

Extra Virgin Olive Oil

Other

100

Honey

runny, for the marinade

tbsp

Honey

runny, for the dressing

Vegetables

piece

Red Cabbage

core removed, shredded

piece

Carrot

grated

piece

Red Onion

finely sliced

Method

Serve the ribs on a platter alongside the bowl of slaw.

Boil the marinade ingredients in a pan for three minutes and then let cool.

Coat the ribs in the marinade inside a sealable bag and chill in the fridge overnight.

Preheat the oven to 180°C.

Transfer the ribs and marinade to a baking tray, cover with foil, and roast for two hours.

Combine the cabbage, carrots, onions, cashews, and parsley in a bowl.

Whisk the dressing ingredients together and toss with the slaw.