2 British pork spare ribs
2 Star anise
2 Cinnamon sticks
FOR THE MARINADE
125g Hoisin sauce
75g Tomato puree
35g Tomato ketchup
3 tbspns Clarks Maple Syrup
2 tbspns Sweet chilli sauce
2 tbspns Soy sauce
2 tbspns Fresh ginger, finely grated (optional)
2 cloves Garlic, finely grated
2 Juice of limes
2 pinch chilli powder
Preheat the oven to 160’c/gas mark 4
Place the ribs, star anise and cinnamon in a large roasting tin. Pour in enough cola to cover the ribs.
Cover with foil and roast for 1 ½ hours or until the meat is tender.
Place the marinade ingredients in a bowl and mix well..
Remove the ribs form the oven, drain and cool.
Brush the ribs liberally with the sticky marinade, cover and place in the fridge for a couple of hours or overnight.
Cook on medium hot coals, turning and basting regularly until the ribs are dark and sticky. (alternatively cook under a medium hot grill
Serve garnished with Fresh parsley