- Prep Time
- 15 mins
- Total Time
- 2 h
- Serves
- 8
Ingredients
- 4 lb
- 2 racks baby back ribs , cut into 3-rib pieces
- 2 kg
- 1 tsp
- salt, divided
- 5 mL
- 1/2 tsp
- pepper
- 2 mL
- 1 tbsp
- vegetable oil
- 15 mL
- 1 can
- cola (do not use diet)
- 341 mL
- 2 cups
- reduced sodium beef broth
- 500 mL
- 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
- 1.5 kg
- 2 tbsp
- olive oil
- 30 mL
- 2
- green onions, finely chopped
Method
- Step 1
- Pat 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.
- Step 2
- In 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.
- Step 3
- Meanwhile, 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 460
- Fat:
- 26 g
- Saturated Fat:
- 8 g
- Carbs:
- 32 g
- Fibre:
- 4 g
- Sugar:
- 14 g
- Cholesterol:
- 80 mg
- Protein:
- 25 g
- Sodium:
- 580 mg
