- 2 pounds bone-in pork spareribs
- 2 cans (12 ounces each) cola
- 1 cup ketchup
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- In a large nonstick skillet, brown the ribs; drain. Add the cola and ketchup; cover and simmer for 1 hour or until the meat is tender.
- Remove ribs and keep warm. Transfer 2 cups of sauce to a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and cold water; stir into sauce. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over the ribs. Yield: 2 servings.
Originally published as Saucy Spareribs in Quick Cooking November/December 2002, p8
Reviews for Saucy Spareribs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review