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Level
very easy
Prep Time
25 mins
Total Time
2 h
Serves
4

Ingredients

30
molasses
ml
15
paprika
ml
5
salt
ml
2
pepper
ml
1
onion(s)
ml
2
cinnamon
pinche(s)
Some
water
2
pork ribs
rack(s)
To taste,
of thyme
sprig(s)
4
sweet potatoes
2
carrot(s)
30
butter
ml
To taste,
salt
To taste,
green onion(s)
5
oil
ml
1
garlic
clove(s)
15
dry mustard
ml
125
ketchup
ml
1
cola
can(s)
30
white vinegar
ml
5
worcestershire sauce
ml

Directions

Step 1
Combine all marinade ingredients except ribs and thyme in a bowl. Add just enough water to make a paste and set aside.
Step 2
On a work surface, use a paring knife to remove membrane from the back of each rib rack. Rub each side with reserved marinade. Place ribs on a dish and refrigerate for 1 hour. Preheat oven to 190°C (375°F) and place oven rack in middle position.
Step 3
Wrap each rib rack in a large sheet of aluminum foil doubled with a sheet of parchment paper. Add thyme sprigs on top of ribs and fold to seal shut. Bake on a baking sheet for about 2 hours or until meat detaches easily.
Step 4
On another parchment lined baking sheet, arrange forkpierced sweet potatoes and carrots. Bake for 1 hour to 1 hour 30 minutes or until potatoes are tender.
Step 5
While cooking meat and vegetables, heat oil in a small saucepan over medium-high heat. Sauté garlic for 30 seconds. Stir in mustard. Reduce heat to low and add remaining ingredients whisking between each. Bring to a boil and let simmer over low heat for about 30 minutes or until sauce has reduced to half. Stir frequently while cooking. Set aside.
Step 6
Once vegetables are cooked, let stand 5 minutes on the counter and peel potatoes. Place peeled potatoes and carrots in a bowl. Add butter and salt to taste. Mash with a fork and gently combine. Set mash aside to keep warm.
Step 7
Preheat oven to broil.
Step 8
When racks are cooked, remove sprigs of thyme, drain, and cut into 3-rib pieces. Place pieces on a parchment lined baking sheet. Brush lightly with reserved cola sauce and broil for about 6 to 8 minutes or until lightly caramelized. Turn half-way through cooking and brush again with sauce.
Step 9
Serve ribs with remaining sauce and sweet potato mash, and garnish with green onions, if desired.