Cola-Braised Pork Ribs & Sweet Potato Mash
Prep Time
Cooking Mode
4 lb 2 racks baby back ribs , cut into 3-rib pieces
1 tsp salt, divided
½ tsp pepper
1 tbsp vegetable oil
1 can cola (do not use diet)
2 cups reduced sodium beef broth
1 onion, halved
2 carrots, halved cross-wise
4 cloves garlic, crushed
4 peppercorns
3 sprigs fresh thyme
1 each bay leaf and allspice berry
3 lbs 4 large sweet potatoes
2 tbsp olive oil
2 green onions, finely chopped
4 lb 2 racks baby back ribs , cut into 3-rib pieces
1 tsp salt, divided
½ tsp pepper
1 tbsp vegetable oil
1 can cola (do not use diet)
2 cups reduced sodium beef broth
1 onion, halved
2 carrots, halved cross-wise
4 cloves garlic, crushed
4 peppercorns
3 sprigs fresh thyme
1 each bay leaf and allspice berry
3 lbs 4 large sweet potatoes
2 tbsp olive oil
2 green onions, finely chopped
Directions
1Pat ribs dry. Season with 1/2 tsp (2 mL) salt and pepper. Heat vegetable oil in large skillet over medium-high heat. Brown ribs. Transfer to plate.
2In large Dutch oven, combine cola, broth, 1/2 cup (125 mL) water, onion, carrots, garlic, peppercorns, thyme, bay leaf and allspice. Bring cola mixture to a boil. Add ribs. Remove from heat, cover with lid and transfer to preheated 325°F (160°C) oven. Cook 1 1/4 to 1 1/2 hr. until meat is tender, stirring occasionally.
3Meanwhile, arrange sweet potatoes on parchment-lined baking sheet. Bake 1 to 1 1/2 hr. or until tender. Peel and mash with olive oil and remaining salt. Serve ribs with sweet potato mash, garnished with green onions.
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