Beyond Basic BBQ: Sticky Cola Ribs & Stuffed Aloo Paratha
Ready to surprise your tastebuds? If you’re tired of the same old chicken and flatbread, it’s time to shake up your menu. We’ve got two unique recipes—a show-stopping main course and a flavorful flatbread—that are guaranteed to impress.
1. Main Course: Sticky Cola BBQ Ribs (Oven-Baked)
Forget the traditional sauces. This recipe uses cola to tenderize the pork and create a surprisingly rich, deep caramel glaze that is utterly addictive.
Ingredients
* 2 lbs pork ribs (baby back or spare ribs)
* 1 can (12 oz) dark cola (e.g., Coca-Cola)
* \frac{1}{2} cup tomato ketchup
* \frac{1}{4} cup brown sugar
* 2 tablespoons Worcestershire sauce
* 1 tablespoon soy sauce
* 2 cloves garlic, minced
* 1 teaspoon dried mustard powder
* Salt, black pepper, and liquid smoke (optional)
Instructions
* Braise with Cola: Preheat your oven to 300^{\circ}\text{F} (150^{\circ}\text{C}). Season the ribs with salt and pepper. Place them in a deep roasting pan, pour the can of cola over them, and add 1 \frac{1}{2} cups of water (and liquid smoke, if using). Cover the pan tightly with foil and bake for 2 to 3 hours until the ribs are fall-apart tender.
* Make the Glaze: Carefully remove the ribs and set them aside. Strain the liquid from the pan, reserving \frac{1}{2} cup of the rich, cola-infused broth. In a saucepan, combine the ketchup, brown sugar, Worcestershire, soy sauce, mustard powder, and garlic. Stir in the \frac{1}{2} cup of reserved cola liquid. Simmer for 5–10 minutes until the glaze thickens to a sticky consistency.
* Glaze and Finish: Turn your oven up to 400^{\circ}\text{F} (200^{\circ}\text{C}). Place the ribs on a clean baking sheet and brush them liberally with the glaze. Bake for 10 minutes, then brush with more glaze and bake for another 5 minutes, until the glaze is bubbling, deep brown, and caramelized.
2. Flatbread: Aloo Paratha (Stuffed Potato Flatbread)
Meet Aloo Paratha—a flavorful, stuffed flatbread from India. The bread is filled with a soft, warmly spiced potato mixture before it’s cooked, making it a satisfying side or a quick lunch on its own.
Ingredients
For the Dough
* 2 cups whole wheat flour (Atta)
* \frac{1}{2} teaspoon salt
* \frac{3}{4} cup warm water, and 2 tablespoons oil
For the Potato Stuffing (Aloo)
* 2 medium potatoes, boiled, peeled, and mashed
* \frac{1}{2} teaspoon salt
* \frac{1}{2} teaspoon ground cumin
* \frac{1}{4} teaspoon red chili powder
* 1 teaspoon dry mango powder (Amchur, optional)
* 2 tablespoons fresh cilantro, chopped
Instructions
* Prep the Dough and Filling: Mix the flour, salt, warm water, and oil to form a smooth, soft dough. Cover and rest for 30 minutes. Meanwhile, combine all the stuffing ingredients in a bowl, mixing well. Divide the filling and the dough into 6 equal balls.
* Stuff and Seal: Flatten a dough ball into a 3-inch disc. Place one potato ball in the center. Carefully bring the edges of the dough up and pinch them together to completely seal the filling inside.
* Roll and Cook: Lightly flour your surface and gently roll the stuffed dough ball into a 6–7-inch round. Heat a flat griddle or skillet over medium-high heat.
* Finish: Place the paratha on the hot surface. Cook for 30 seconds, flip, then brush with a little oil or ghee (clarified butter). Flip again, brush the other side, and cook for 1–2 minutes per side until both sides are golden brown and slightly crisp.
Serve your hot Aloo Paratha with a dollop of yogurt or a pickle!
Which one of these unique dishes will you be making first? Let us know!
