Ingredients
| Qty | Product |
|---|---|
| 3 Bottles | Jarritos Mexican Cola |
| 200 ml | Rio Pacific Deluxe BBQ Sauce |
| 1 Rack | Rio Pacific Extra Wide Full Cooked Ribs |
| 1 Tbsp | Hickory Bacon Salt |
| 10 Grams | Butter |
| 1x | Half Corn Cobs |
| 120 Grams | Julienne Fries |
| 60 Grams | Chunky Slaw |
Easy Mexican Cola Ribs
total
40 mins
Cook
20 mins
Prep
20 mins
Serves
1
Classic American Ribs with a Hispanic twist, and all the sides.
Instructions
In a thick bottom pan over a medium high heat add the three bottles of cola and reduce until a thick " Coating" syrup
Reduce the heat to medium.
Add Deluxe BBQ sauce, 3/4 of the Rio Pacific Hickory Bacon Salt to the reduced Cola, mix and simmer for 4-5 mins
Place defrosted Rio Pacific Extra Wide Ribs on a baking sheet and "mop" over the cola bbq sauce.
Bake in a moderate oven or on a moderate grill for 15-20 mins, basting and turning regulay, until the sauce is sticky and carmailised.
Melt the butter in a separate thick bottom pan over a moderate heat add in the corn cobb.
Baste the corn in the Hickory butter untll hot.
Serve Ribs with Hickory Butter Corn, Fries, Chuncky slaw.
Tip
Season the fries with the same Hickory Bacon Salt or even the mayo to make the slaw.
