Short ribs in cola — yes, COLA. The unlikely combo that produces brilliantly tender, sweet-savoury beef ribs. The cola's sugar caramelises during cooking; the acidity tenderises. Marinate overnight + grill — finger food perfection for picnics + camping parties.

Wrap the bottom half of each rib in foil for handle-style serving — looks brilliant + handles cleanly without greasy fingers.

Photo by yoseph hailu on Unsplash

Serves: 4-6 (as finger food / starter) · Prep: 10 minutes (+ overnight marinate) · Cook: 10-15 minutes · Equipment: mortar + pestle (or food processor), BBQ grill, foil for serving

Photo: Gennady Zakharin / Unsplash

• 1-1.5kg beef short ribs, cut into single-rib strips (ask the butcher)
• 5cm fresh ginger root, sliced
• 4 cloves garlic, sliced
• 1 ripe tomato, roughly chopped
• 1 tbsp vegetable oil
• 1 cup cola (full-sugar Coca-Cola or Pepsi — NOT diet, the sugar matters)
• 2 tbsp spicy chutney OR BBQ sauce
• 2 tbsp brandy or sherry (optional but excellent)
• Salt + cracked black pepper

Optional add-ins: 1 tbsp soy sauce; 1 tsp Chinese 5-spice; 1 chopped chilli; 1 tbsp grated palm sugar.

To serve: wrap bottom of each rib in foil for finger food; coleslaw + crusty bread; cold beer.

1. Make the paste. In a mortar + pestle (or food processor), crush ginger, garlic, tomato + oil into a smooth-ish paste.
2. Combine the marinade. Add the paste to a large bowl with cola, chutney/BBQ sauce, brandy, salt + pepper. Stir to combine.
3. Marinate the ribs. Add ribs to the marinade. Coat thoroughly. Cover + refrigerate OVERNIGHT (8-12 hours). The longer marinate = more tender + flavoursome ribs.
4. Pre-heat BBQ grill or coals to medium heat.
5. Cook the ribs. Remove ribs from marinade (RESERVE marinade for basting). Place on grill, cooking 10-15 minutes total — turning + BASTING with marinade frequently.
6. Watch the heat. If marinade starts to burn (sugar caramelises fast), reduce heat or move to indirect side of grill.
7. Test for doneness: ribs should be tender, glaze sticky + dark, meat slightly charred at edges.
8. Wrap bottom of each rib in foil — creates a handle for finger-food eating without messy hands.
9. Serve with coleslaw + crusty bread.

• Cola seems weird, works brilliantly. The acid + sugar combo creates a beautiful glaze. Don't substitute diet cola (no sugar = no caramelisation)
• Overnight marinade is essential — short marinade = bland ribs. The cola needs time to penetrate
• Don't burn the marinade in cooking — high sugar = char fast. Medium heat + frequent basting wins
• For super-tender: braise the ribs FIRST in the cola marinade for 1.5 hours in a covered camp oven (low heat). THEN grill briefly to crisp up
• Variations:
  • Korean galbi style: add 2 tbsp soy + 1 tbsp sesame oil + Asian pear blended in
  • Smoky: add 1 tbsp smoked paprika + 1 tsp chipotle powder
  • Root beer ribs — substitute root beer for cola for a different flavour profile
• Camp version: portable BBQ; OR braise in camp oven first then grill briefly
• Wine/beer pairing: dark beer (porter, stout) or zinfandel

The unlikely-combo recipe that surprises everyone. Cola + tomato + ginger + garlic = tender, sweet, sticky, smoky finger food. The foil-wrap-handle trick makes them brilliant for picnic + camping party platters.

Don't be put off by the cola — it works. The Americans figured this out years ago + it deserves more attention here.