🍖 Pork Ribs in Sprite (Sweet & Savory)

 

This recipe is a Filipino-style favorite known for its tender meat and a perfect balance of sweet and savory flavors. The Sprite doesn't just add sweetness; its acidity helps tenderize the pork, while the carbonation helps the flavors penetrate deep into the ribs.

🛒 Ingredients

 1 kg Pork ribs (cut into individual pieces) 🥩

 500 ml Sprite or 7-Up 🥤

 1/2 cup Soy sauce 🍶

 5-6 cloves Garlic (minced) 🧄

 1 medium Onion (chopped) 🧅

 2 tbsp Oyster sauce 🦪

 1 tsp Whole black peppercorns 🧂

 2 pcs Dried bay leaves 🍃

 2 tbsp Cooking oil 🍳

 Optional: Bird's eye chili (for a kick) 🌶️ and Spring onions (for garnish) 🌱

👨‍🍳 Cooking Instructions

 1. Sear the Meat:

   Heat oil in a large pot or wok over medium-high heat. Brown the pork ribs in batches until they develop a nice golden crust. Remove and set aside. 🥩🔥

 2. Sauté Aromatics:

   In the same pot, sauté the garlic and onions until the onions are translucent and the garlic is fragrant. 🧄🧅

 3. The Braising Liquid:

   Return the pork to the pot. Pour in the **Sprite**, soy sauce, and oyster sauce. Add the peppercorns and bay leaves. 🥤🍶

 4. Simmer to Perfection:

   Bring to a boil, then lower the heat to a simmer. Cover and let it cook for **45–60 minutes. You want the meat to be "fall-off-the-bone" tender. 🥘⏳

  Note: If the liquid dries out before the meat is tender, add a splash of water.*

 5. Reduce the Sauce:

   Once the pork is tender, remove the lid. Increase the heat slightly to reduce the sauce until it thickens into a glossy, sticky glaze that coats the ribs. 🍯✨

 6. Serve:

   Garnish with chopped spring onions or fresh chili. Serve hot over a big bowl of steamed white rice. 🍚🥢

💡 Pro-Tips

 Vinegar Balance: If you find the Sprite makes it a bit too sweet for your liking, add 1 tbsp of vinegar halfway through simmering to brighten the flavor.

 Extra Sticky: For an extra "charred" look, you can pop the ribs under a broiler for 3–5 minutes after simmering to caramelize the sugars.