Ingredients: Marinade the ribs

1/2 (1.5 liter) bottle of normal Coca-Cola
1 large Spanish onion, quartered
6 cloves garlic, peeled and smashed
2 dried bay leaves
1 Tbsp whole black peppercorns
2 racks baby back ribs

For basting ribs use the marinade plus

2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon
100 ml apple cider vinegar

FOR the sauce

5 Tbsp unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1/2 cup apple cider vinegar
2 Tablespoons brown sugar
1/2 Tablespoon dijon mustard
1 Tablespoon Worcestershire sauce
1/2 remaining coca cola
Kosher salt & freshly ground black pepper, to taste

Metod

Place ribs in a large glass or baking tray and pour 1/2 bottle of Coca-Cola over them with onion, garlic, dried bay leaves, black peppercorns. Reserve the marinade for basting, add sweet paprika, cumin, cinnamon and apple cider vinegar when you are ready to grill. Also reserve the remaining half coca cola for a sauce to be made later. Let the ribs marinate overnight, tightly covered with plastic wrap and refrigerated.

To make the sauce: combine the butter, onion, garlic, apple cider, mustard, brown sugar, Worcestershire sauce, and the remaining coca cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

To grill: drip dry ribs from the marinade, then grill over high heat turning often, until charred on the outside, about 10 – 15 minutes, turn grill lower and basting with the uncooked marinade until the outside is crispy, turning often about 1hr. Brush the ribs with a little sauce, cover the ribs with foil and let rest on the turn off hot grill for 5 minutes before cutting into individual ribs and serve the rest of the sauce on the side.

For caramelise ribs: coat ribs with the sauce and cook for another 5- 10 minutes.

To make potatoes au gratin Ingredients:

3 medium thinly sliced peeled baking potatoes
1 Tbs melted butter and half clove garlic to grease ramekin dish
5 Tbs sour cream
salt and cracked black pepper
1 cup thickened cream
1/8 Tsp dijon mustard
2 Tbsp grated mozarella

Prepare the dish: Preheat oven to 160°C. Lightly grease ramekin dish with butter. Rub the cut side of garlic around the base and side of the dish. Thinly slice the potatoes.

Assemble the gratin: Arrange a layer of potato slices over the base of the dish, overlapping slightly. Repeat to make 3 more layers. Combine two cream with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving. Season with salt and pepper.

To make baked poatoes:
dont cut skin and par boiled, season with salt & pepper. Then bake in the oven with the gratin.

To make the sweet chili sauce Ingredients:

1/2 cup white vinegar
1/2 cup white sugar + extra if not sweet about 2 tsp
3 Tbsp. fish sauce
2 Tbsp. red wine vinegar
2 Tbsp lemon juice
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (2 to 3 Tbsp. makes spicy-hot sauce)
500g long fresh red chillies, stems trimmed
2 small bird eyes chillies (chilli padi) omit if cant take extreme hot

Halve 250g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining and bird eyes chillies. Coarsely chop and place in the food processor. Add garlic,lemon juice, fish sauce and both the vinegar. Process until finely chopped.

Place all ingredients and caster sugar in a sauce pan. Bring to a boil. Reduce heat to medium and let boil for 10 minutes, stirring, for 5 minutes or until the sugar dissolves or until reduced by half and taste-test. Note: that the vinegar will be quite pungent as it burns off.

You should taste “sweet” first, followed by sour, then spicy and salty. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili. Pour into sterilised airtight bottles and use when ever for other dishes.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

For original cocacola BBQ ribs recipe:http://laurasbestrecipes.com/2009/05/coca-cola-bbq-ribs/

For potato au gratin recipe:www.junedarville.com/Au-Gratin-Potato-Recipe.html

Felt like having pork chop.

Ingredients

4 Pork chops, trim off some fats reserved for dressing
1/2 bunch kale, washed, drained and tears the leaves
4 medium carrot, cut to bite size
water for boiling
1 punnet of tomatoes
sea salt
black pepper
oil
dried rosemary
paprika

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Method

Preheat oven 180 degree C.

Place kale in a lined baking tray. Sprinkle oil and salt. Marinade pork chops with salt, pepper, paprika and rosemary for 45 minutes. Then place pork chops, fats and tomatoes in another tray.

Place kale at the 3 rd rack not to close to grill. Then pork chops with tomatoes on the 2nd rack of oven. Bake kale for 20 minutes until crispy. Bake chops for 30 -40 minutes or to your liking. I like it well done. Reduce your time if you like it medium rare.

Meanwhile, boil carrots in microwave about 18-20 minutes; using microwavable dish with enough water. Once kale bake, removed from oven; cover with foil set aside until needed.

Check pork but touching if springy then its cooked; I gives extra 10 minutes as I prefer really cooked and crispy slightly with oven turn off. Plate the kale followed by carrots, tomatoes and pork chop. Drizzles the remaining oil from the fat before serving.

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Note: oven vary. Cook to your liking, time needed adjustment too.

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