Step 1

Place ribs and cola in a glass bowl, cover and chill overnight to marinate.

Step 2

The next day, preheat the oven to 160°C. Grease a large baking tray and line with baking paper.

Step 3

Transfer ribs to prepared tray and strain cola into a saucepan. Cover ribs and roast for 2 hours 30 minutes or until tender.

Step 4

Meanwhile, add paprika, maple syrup, barbecue and tomato sauce, ginger, 1 tbs vinegar and 1 tsp salt flakes to cola, place over high heat and bring to the boil. Boil, stirring occasionally, for 15 minutes or until thickened slightly. Set aside.

Step 5

Remove ribs and increase oven to 220°C. Uncover ribs and brush with some cola mixture. Roast ribs, uncovered, brushing every 10 minutes with cola mixture, for 40 minutes or until glazed and charring slightly around the edges.

Step 6

Meanwhile, to make the pickled red cabbage, toss cabbage, onion, sugar and remaining 2 tbs vinegar in a bowl. Stand for 20 minutes to pickle, then toss through the parsley.

Step 7

Scatter ribs with 1 tsp salt flakes and serve with pickled red cabbage.