BIONADE Cola Pork Spare Ribs

Disclaimer: While BIONADE and DIGIVIZER Pty Limited provided me with the cola that inspired this recipe, I purchased all the ingredients at my local supermarkets with my own dime and this is not a sponsored post. 

 

My family have never really been big on soft drinks. My mum was against sugar way before it was hip to quit sugar. And these days, there’s a lot more than just sugars to worry about. The ingredients list on the back of a soda bottle/can reads more like a science experiment.

BIONADE, Germany’s best selling organic drink is making its way to Australia. When I heard the BIONADE story began when a Bavarian beer brewer wanted to create the first brewed non-alcoholic drink that was 100% organically certified, I checked in with my sister and her husband, who live in Germany. They confirmed BIONADE was indeed everywhere over there and they apparently don’t kid around when it comes their claims.

Bionade range

Available in five flavours: Lychee, Elderberry, Herbs, Orange & Ginger and Cola.

BIONADE are 100% certified organic in both raw materials and production. Being gluten free, vegan and vegetarian friendly, their non-alcoholic range of soda beverages are free from colourants, preservatives and artificial flavours.  The range is on average 60% lower in calories and sugar than other soft drinks, and you can taste it – if you’re not one for the sickeningly sweet sodas, you might find BIONADE more suitable. It also has less fizz and goes flatter quicker.

Even though I don’t drink much soda, I definitely have other uses for it in the kitchen. I rarely make these pork ribs, because most colas contain a lot of sugars and burn easily. But I’ve found using BIONADE‘s organic cola makes for a much better syrup for basting and a finger-lickin’ treat.

Bionade Cola Pork Spare Ribs

Bionade Cola Pork Spare Ribs

Bionade Cola Pork Spare Ribs

Bionade Cola Pork Spare Ribs

Ingredients

  • 1kg pork ribs, separated
  • 1 bottle Bionade cola
  • 2 tbsp tomato ketchup
  • 1 tsp cayenne pepper
  • Salt

Instructions

  1. Put the ribs into a ziplock bag with the Bionade cola, ketchup and cayenne pepper to marinate for an hour in the fridge, though overnight would be best.
  2. Empty the bag contents into a pot. Bring it to the boil for 45 mins.
  3. Preheat the oven at 200°C.
  4. Remove the ribs into a baking dish and continue reducing the marinade until it's a syrup.
  5. Pour the marinade over the ribs and grill for 20 mins, basting the ribs every 5 mins.
  6. Serve with homemade pickles.
http://www.melissaloh.com/2014/05/31/bionade-cola-pork-spare-ribs/

 

Disclaimer: While BIONADE and DIGIVIZER Pty Limited provided me with the cola that inspired this recipe, I purchased all the ingredients at my local supermarkets with my own dime and this is not a sponsored post. 

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