Cola Glaze

• 5 tbsp soy sauce
• 5 tbsp ketchup
• 1 tsp garlic powder
• 1 tsp ground ginger
• ¾ cup / 150 ml cola-flavored soda
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 1/4 tsp allspice
• 1 tbsp apple cider vinegar
• 1 tsp cornstarch
• 1 tbsp water

Rainbow Slaw

• 300g red cabbage (shredded)
• 300g white cabbage (shredded)
• 170g carrots (grated)
• ⅓ cup / 80 ml olive oil
• ⅓ cup / 80 ml lemon juice
• 2 tsp salt
• 1 tsp cracked black pepper
• ½ cup chives (thinly sliced)

Grilled Glazed Vegan Ribs

• 3-4 Juicy Marbles Baby Ribs
• 2 tbsp olive oil
• Salt and pepper to taste

Cola Glaze  

1. Combine soy sauce, ketchup, garlic powder, ground ginger, cola-flavored soda, salt, cracked black pepper, allspice, and apple cider vinegar to make the glaze. Whisk together.
2. Bring the mixture to a simmer and cook for 5 minutes to reduce slightly..
3. In the meantime, combine cornstarch and water to make a slurry.
4. Add the slurry to the saucepan, mixing constantly to prevent lumps. Cook for another 5 minutes, until nicely thickened.
5. Transfer the glaze to an airtight container and store in the fridge until ready to use. The glaze will thicken once it’s cooled, so feel free to add some water to achieve runnier texture.

Rainbow Slaw

1. To make the rainbow slaw, combine shredded red and white cabbage and grated carrots. Mix well.
2. Season with olive oil, lemon juice, salt, and cracked black pepper.
3. Sprinkle with thinly sliced chives and serve.  

Grilled Glazed Vegan Ribs

1. Slice the Juicy Marbles Baby Ribs rack into individual ribs (so that each piece of vegan meat has a bone).
2. Season the vegan ribs with salt and pepper on all sides and brush them with olive oil.
3. Place the individual ribs on a hot grill. Brush them with the cola glaze and cook for 7-9 minutes, turning them around halfway through and brushing the other side with glaze.
4. Remove the ribs from the grill once you are happy with the char and caramelisation.
5. Brush with more glaze and serve immediately.