Sweet & Sticky Chinese Hoisin Cola Ribs

1.2kg pork ribs, cut into bite size pieces
2 cloves garlic, finely chopped
1/2 thumb-size piece of ginger, finely chopped
Coca Cola, enough to loosen the sauce
Vegetable oil, small drizzle if needed
Spring onions, finely sliced into matchsticks, to garnish

The Hoisin Sauce Mix
4 tablespoons hoisin sauce
4 tablespoons tomato ketchup
4 tablespoons sugar
2 tablespoons dark soy sauce
2 tablespoons rice vinegar

PREPARATION

1. Finely chop the ginger and garlic. Place into a large mixing bowl with the ribs.
2. In a separate bowl, mix together hoisin sauce, ketchup and sugar. These form the thicker base of the sauce.
3. Add dark soy sauce and rice vinegar to balance the sweetness. Stir until smooth and glossy.
4. If your ribs are lean, add a small drizzle of oil for extra shine and caramelisation.
5. Pour the sauce over the ribs and massage thoroughly so every piece is coated evenly.
6. Add a splash of Coca Cola, just enough to loosen the mixture to a thick dripping consistency. Mix well.
7. Transfer the ribs to a roasting tray in a single layer.

COOKING

1. Roast at 150°C for around 2 hours for low and slow cooking, or at 180°C if cooking slightly faster.
2. During cooking, baste occasionally with the tray juices to build layers of caramelisation.
3. The ribs are ready when deeply coloured, sticky and tender.
4. Garnish with spring onion matchsticks. For extra curl, soak the sliced spring onion briefly in ice cold water before serving.

Serve hot and messy. Perfect for sharing.

 School of Wok Tips

• Keep the thick to thin ratio roughly two to one for balanced sauce texture.
• Dark soy helps deepen colour and caramelisation.
• Low temperature gives better tenderness and deeper glaze.
• Basting is essential for maximum stickiness.

FAQs

Why add Coca Cola to hoisin ribs?
The sugar in the cola enhances caramelisation and adds subtle depth without making the dish overly sweet.

Can I cook these on a barbecue?
Yes. Cook over indirect heat and baste regularly to prevent burning.

Can I prepare these in advance?
Yes. Marinate overnight for even deeper flavour before roasting.