Ingredients
2 pounds bone-in pork spareribs2 cans (12 ounces each) cola1 cup ketchup2 tablespoons cornstarch2 tablespoons cold water
Preparation
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.
