107.7 The Bronc’s Rider Student Top Chef is Back!
107.7 The Bronc’s Rider Student Top Chef is back and we’re soda-lighted to partner with Liberty Coca-Cola to bring you the most pop-tastic competition yet! For more information, click here!
Contestants have from Monday, October 20 to Sunday, November 16 at 11:59 p.m. to submit their recipes. Contestants are free to create anything their heart desires as long as it includes a Coca-Cola brand soda and you bet Rider’s top chefs will be fizz-tastic! For a full list of rules and prizes, click here!
Check out the current recipes below! To see your recipe listed, submit here!
Coca-Cola Brownies by Cricket Hogger '29
Ingredients:
Baking spray
2 cups white sugar
1 ¼ cups all-purpose flour
1 cup unsalted butter, melted
2 12oz cans of Coca-Cola
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Steps:
Step 1: Preheat the oven to 350f. Step 2: Grease a 9×13-inch pan. Step 3: Mix sugar, flour, butter, cocoa powder, vanilla extract, baking powder, salt and Coca-Cola in a large bowl. Step 4: Once it’s completely combined, pour into pre-greased pan and bake for 25-30 minutes. You can poke it with a toothpick or a butter knife in the center and if it comes out clean (or with a few crumbs), it is done. Bonus: Decorate with a Coca-Cola bottle wrapper across the center for a fun look! |
Sweet & Spicy Coca-Cola Chicken Wings by Yousra Bouhaddouz '26
Ingredients:
2 lbs chicken wings, split and tips removed
1 cup Coca-Cola
¼ cup soy sauce
¼ cup honey
3 tbsp chili sauce, Thai sweet chili sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch
1 tbsp water
1 tbsp vegetable oil
½ tsp salt
¼ tsp black pepper
1 tbsp chopped green onions
1 tsp sesame seeds
Steps:
Step 1: Boil chicken wings with water, ginger, and salt for 10–12 minutes until cooked. Drain.
Step 2: Heat oil in a skillet and fry wings on both sides until golden.
Step 3: Add garlic, soy sauce, honey, chili sauce, brown sugar, and Coca-Cola. Stir well.
Step 4: Cook for about 10 minutes until the sauce thickens and coats the wings.
Step 5: Garnish with sesame seeds and green onions.
Serve hot.
Meat 'n' Potato Kabobs by Jaylene Ramirez '26
Ingredients:
1 pound beef top sirloin steak, cut into 1-inch cubes
3 teaspoons steak seasoning, divided
1 garlic clove, minced
1 cup Coca-Cola
3 small red potatoes (about 8 ounces), cubed
3 tablespoon adobo
1 cup cherry tomatoes
1 medium sweet orange pepper and 1 red pepper cut into 1-inch pieces
1 teaspoon canola oil
1 cup pineapple chunks
Steps:
Step 1: Put 3 teaspoons of steak seasoning, garlic, and cola in a large bowl. Step 2: Add beef; toss to coat. Set aside. Step 3: Place potatoes and water in a pot. Boil, covered, on high until just tender, around 20 minutes. Drain. Step 4: Return to bowl. Add tomatoes, pepper, oil, and remaining steak seasoning; toss to coat. Step 5: Drain beef. Step 6: On wooden skewers, add vegetables, beef, and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, around 6-8 minutes, turning occasionally. |
"Pop of Inclusion" Coca-Cola Roasted Veggies & Smoky Chickpeas by Journey New '26
Ingredients:
Coca-Cola Glaze
1 cup Coca-Cola (Classic)
1 tbsp balsamic vinegar
1 tbsp tamari (or coconut aminos for soy-free)
1 clove garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
Roasted Veggies & Chickpeas
1 can chickpeas, drained and patted dry
1 small sweet potato, cubed
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, sliced
2 tbsp olive oil
Salt & pepper to taste
Fresh parsley or microgreens for garnish
Steps:
Step 1: Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Make the glaze:
Step 2: In a small saucepan, combine Coca-Cola, balsamic vinegar, tamari, garlic, smoked paprika, cumin, and salt.
Step 3: Simmer over medium heat for 10–15 minutes, stirring occasionally, until it thickens into a syrupy glaze.
Prepare the veggies:
Step 4: Toss chickpeas, sweet potato, bell pepper, zucchini, and onion with olive oil, salt, and pepper.
Step 5: Spread evenly on a baking sheet.
Step 6: Roast for 25 minutes, stirring halfway through.
Step 7: Brush with glaze and roast another 5–10 minutes, until caramelized and glossy.
Plate:
Step 8: Spoon the roasted veggies into bowls.
Step 9: Top with glazed chickpeas.
Step 10: Drizzle extra Coca-Cola glaze over top and garnish with parsley or microgreens.
Citrus Fresca Steak Tacos by Maria Chiariello '26
Ingredients:
Steak
1 lb flank steak
1 cup of Fresca (citrusy soda)
Juice of 1 lime
1 tbsp olive oil
Guacamole
2 ripe avocados
Juice + zest of 1 lime
1/4 cup chopped red onion
1 small tomato, diced
1 tbsp finely chopped cilantro
Fresh Pico de Gallo
2 Roma tomatos diced
1/4 cup red onion
1 minced jalapeno
Juice of 1/2 lime
Salt + cilantro
Sour Cream Drizzle
1 cup sour cream
4 tbsp lime juice
4 tbsp milk
Salt
Other
1 pack corn tortillas
Crumbled cotija cheese
Cilantro to garnish
Lime wedge
Steps:
| Step 1: Combine Fresca, lime juice, olive oil, and salt + pepper in a bowl with the flank steak. Marinate overnight or 2-4 hours in fridge. Step 2: While steak is marinating, prepare guacamole and Pico de Gallo. Step 3: Prepare sour cream drizzle by mixing together sour cream, lime juice, and milk (to thin). Add salt to taste. Add sour cream to a squeeze bottle. Step 4: After marination is done, grill steak on high heat for roughly 4-5 minutes per side. Let rest for 5 minutes, then slice against grain. Step 5: Place corn tortillas on grill until warm. Spread a spoonful of guacamole on each tortilla. Add a few slices of the marinated steak. Top with Pico de Gallo, a sprinkle of cotija cheese, and a drizzle of sour cream. Garnish with cilantro and serve with a lime wedge. Step 6: Enjoy! |
Challah Bread by Marelyn Huitz '29
Ingredients:
1.5C Wheat Flour
2.5 tsp Dry Yeast
1 tsp salt
1 tbsp sugar
8oz coca cola
1.5 tbsp vegetable oil
For egg wash: 1 egg, 1tbsp water
Steps:
Step 1: Add dry ingredients to a bowl and Step 2: Add coca cola and vegetable oil Step 3: Cover your bowl and let rise for 1 hour Step 4: Transfer the dough to counter top Step 5: Divide into 3 equal parts Step 6: Shape each part into a ball Step 7: Turn the ball shape into rectangular shape, then roll it up Step 8: repeat the process for each of the 3 balls Step 9: Put the ends together and start braiding, transfer to baking tray with wax paper, and cover with cloth Step 10: Rise 25 minutes Step 11: Preheat oven 350 F Step 12: Brush the egg wash over the dough Step 13: Bake for 30 min |
Daniel’s Citrus-Cola Carnita Tacos by Daniel Piver '27
Ingredients:
Signature Spice Rub
(Makes around 2 quart containers of rub; can be adjusted based on size)
½ cup salt
½ cup sugar
¼ cup cocoa powder
⅛ cup garlic powder
⅛ cup onion powder
⅛ cup paprika
⅛ cup cumin
⅛ cup chili powder
Carnitas
3–4 lbs boneless skinless pork shoulder
1–2 tablespoons olive oil
1-2 bottles Mexican Coke
1 large sweet onion, diced
6–7 cloves garlic, finely chopped
1 teaspoon ground black pepper
1–2 teaspoons dried oregano
1–2 teaspoons cumin
2 bay leaves
1 cinnamon stick
½ cup fresh lime juice
1 cup fresh squeezed orange juice
1 peel of orange
1 bunch fresh cilantro, chopped
Pickled Red Onions
1–2 red onions
2 cups white vinegar
⅓ cup salt
3 teaspoons sugar
2–3 tablespoons black peppercorns
Salsa Verde
6–7 tomatillos
¼-½ white onion, chopped
2–3 cloves garlic
2–3 serrano peppers
1 teaspoon salt
3 cups vegetable broth
4 tablespoons cilantro, chopped
Corn tortillas
Lime wedges
Steps:
Step 1:Preheat the oven to 325°F. Step 2:Combine the spice rub ingredients in a large bowl using your desired ratio. Whisk to combine. Step 3: Rinse and pat dry the pork shoulder with paper towels. Step 4: Slice the pork shoulder into 4–5 large chunks. Step 5: Thoroughly coat the pork with the spice rub mixture until evenly covered. Step 6: In a stainless steel pan, add olive oil and sear the pork on each side until browned. Place the seared pork in a large Dutch oven or heavy pot. Step 7: Deglaze the same pan with half the bottle of Mexican Coke, scraping the bottom to release brown bits. Add this liquid to the pot with the pork. Step 8: To the Dutch oven, add the rest of the Coke, lime juice, and orange juice. Add more liquid as needed to cover the pork. Step 9: Add onion, garlic, black pepper, salt, oregano, cumin, bay leaves, cinnamon stick, orange peel, and chopped cilantro. Stir until everything is evenly distributed. Step 10: Place the Dutch oven covered in the preheated oven for 3½–4 hours, or until the meat is fall-apart tender. Salsa Verde Step 11:While the pork cooks, make the salsa verde. In a saucepan, bring vegetable broth to a boil. Add the serranos and husked tomatillos; simmer uncovered for 12–15 minutes.Step 12:Drain the vegetables, reserving ¼ cup of the cooking liquid. Step 13:In a blender, puree the peppers, tomatillos, garlic, onion, and cilantro. Add the reserved liquid if needed for a smoother texture. Step 14: Transfer to a bowl and season with salt to taste. Pickled Onions Step 15: Thinly slice the red onions with a mandolin and divide them between jars with the peppercorns. Step 16: Heat the vinegar, sugar, and salt in a medium saucepan over medium heat, stirring until dissolved (about 1 minute). Step 17: Let cool slightly and pour over the onions. Allow to cool to room temperature, then refrigerate. Finishing and Plating Step 18: Once the pork is done, shred it with forks and place it on sheet trays, reserving the liquid. Lightly braise the pork in a high-temperature oven until slightly crispy. Step 19: Warm corn tortillas in a low-temperature oven, covered with damp paper towels and foil, until soft and pliable. Step 20: To serve, place a generous amount of crispy pork on each tortilla. Spoon a bit of the reserved liquid on top, add salsa verde, pickled red onions, and finish with chopped cilantro and a squeeze of fresh lime. Enjoy! |
Hot Honey Ham, Egg and Cheese Slider by Dylan Sack '26
Ingredients:
Ham
10 lb Bone-in Ham
2 12 oz cans of Schweppes Ginger Ale
Hot Honey Dip
3 Tbsp Honey (Raw is better)
1 Tbsp Frank’s Red Hot (or preferred hot sauce)
4 Tbsp Butter(unsalted)
Other
Eggs
Cheddar Cheese
Buns
Steps:
Step 1: Preheat oven to 325 F
Step 2: Take ham and place into a baking pan with aluminum foil at the bottom. Add in Ginger ale to the foil at the bottom, wrap the ham in aluminum foil.
Step 3: Cook the ham for 3 hours at 325 F until ham is fully cooked through.
Step 4: While the ham cooks, toast the buns, scramble eggs with salt and pepper, add cheese while the eggs are in the last 30 seconds of cooking.
Step 5: Remove ham from the oven, cut into slices, place eggs and cheese on the bottom of the slider roll, add ham onto the top of the eggs, close slider roll.
Step 6: Serve with hot honey dip on the side.
Hot Honey Dip
Step 1: Melt butter over medium/low heat in a sauce pan.
Step 2: Once melted, add in honey and hot sauce.
Step 3: Let cook on low heat for 5 mins until sauce thickens.
Step 4: Remove from heat, and serve.
No-Bake Double Coca-Cola Crunch Cheesecake Cups by Neha Malviya '26
Ingredients:
Coca-Cola Reduction for Filling
3 cups Coca-Cola
¼ cup sugar
Coca-Cola Caramel Swirl
2 cups Coca-Cola
½ cup sugar
2 tbsp butter
1 tsp vanilla
Pinch of salt
Coca-Cola Crunch Brittle (Crunch Layer)
1 cup Coca-Cola
½ cup sugar
Crust
2 cups graham cracker crumbs (nut-free)
6 tbsp melted butter
2 tbsp sugar
Cheesecake Filling
24 oz cream cheese (softened)
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream (cold)
1 tbsp vanilla extract
1 tbsp lemon juice
½ cup Coca-Cola reduction (from the ingredients above)
Steps:
| Make the Coca-Cola Reduction (for the filling) Step 1: Add 3 cups Coca-Cola and ¼ cup sugar to a pot. Step 2: Boil, then simmer until reduced to ½ cup thick syrup. Step 3: Set aside to cool completely. Make the Coca-Cola Caramel Swirl Step 4: Combine 2 cups Coca-Cola and ½ cup sugar in a saucepan. Step 5: Cook until thick and caramel-like. Step 6: Remove from heat and stir in butter, vanilla, and salt. Step 7: Cool completely. Make the Coca-Cola Crunch Brittle Step 8: Reduce 1 cup Coca-Cola until you have 3–4 tablespoons of thick syrup. Step 9: Add ½ cup sugar and cook until bubbling and sticky. Step 10: Pour thinly onto parchment paper and let it harden. Step 11: Break into small crunchy shards. Prepare the Crust Step 12: Combine graham cracker crumbs, melted butter, and sugar. Step 13: Press into mini serving cups (or a pan). Step 14: Freeze for 10 minutes. Make the Cheesecake Filling Step 15: Beat cream cheese until smooth. Step 16: Add sweetened condensed milk and mix. Step 17: Add ½ cup Coca-Cola reduction, vanilla, and lemon juice. Step 18: In a separate bowl, whip heavy cream to stiff peaks. Step 19: Gently fold whipped cream into the cream cheese mixture. Assemble the Cheesecake Cups Step 20: Spoon the cheesecake filling over the crust in each cup. Step 21: Add a spoon of Coca-Cola caramel swirl on top. Step 22: Lightly swirl with a toothpick. Step 23: Refrigerate for 4–6 hours (or 2–3 hours in a commercial walk-in fridge). Finish and Serve Step 24: Top each cup with a drizzle of Coca-Cola caramel. Step 25: Place 1 Coca-Cola crunch brittle shard on top of each serving. Keep cold until serving. |
Fanta Orange Chicken by Allison Alexis '29
Ingredients:
• 1 lb boneless, skinless chicken breasts
• 1 cup of Orange Fanta
• 1/2 cup of soy sauce
• 1/4 cup of honey
• 1 tsp of ginger
• 1 tbs of minced garlic
• 4 eggs
• 1 cup flour
• 2-3 cups of vegetable oil
• Salt and pepper
• green onions, sesame seeds, red pepper flakes.
Steps:
Step 1: Cut the chicken into bite sized pieces. Step 2: Season the chicken with salt, pepper, and some of the garlic. Step 3: Heat oil in a pan Step 4: Whisk the eggs. Step 5: Season the flour. Step 6: Dip the chicken in egg, then in the flour. Step 7: Fry chicken in the pan of oil until cooked through on the inside and crispy on the outside. Step 8: While the chicken is frying, start making the sauce. Step 9: In a bowl, combine the Fanta, soy sauce, honey, garlic, ginger, pepper flakes, salt and pepper. Step 10: Cook mixture in a pan until it reaches desired consistency. Step 11: Once the sauce is done, coat it on the chicken. Step 12: Top with sesame seeds and green onions. Step 13: Serve with white rice.
|
Soda Donuts by Lukas Every-Clayton '26
Ingredients:
1 cup whole milk, warmed to about 110 °F
2 ¼ teaspoons active dry or instant yeast
1 tablespoon sugar
2 large eggs
Salt
6 Tablespoons unsalted butter
1 teaspoon pure vanilla extract
½ teaspoon salt
4 cups flour
1–2 quarts vegetable oil
6 cups powdered sugar
½ tsp vanilla extract
½ cup Lemon juice
½ cup Lemonade
½ cup Root Beer
½ cup Orange Fanta
½ cup Coca-Cola
Steps:
Step 1: In a large bowl, combine the warm milk, yeast, and sugar. Whisk gently, cover loosely, and allow to sit 5-10 minutes until foamy. Step 2: Add the eggs, melted butter, vanilla, and salt to the above mixture. Whisk to combine. Step 3: Add 2 cups of the flour and mix on low speed. Step 4: Add the remaining 2 cups of flour and mix on medium speed until the dough comes together and starts to pull away from the bowl. Step 5: Knead the dough for 5-7 minutes, until the dough is smooth. Step 6: Lightly grease a large bowl, place the dough inside, cover, and let it rise in a warm place until about doubled in size (≈1.5 – 2 hours). Step 7: Once risen, punch down to release the air. Turn the dough onto a lightly floured surface, roll out to about ½-inch thick, cut with a doughnut cutter (or circle + smaller circle for hole). Re-roll scraps as needed (but minimally to keep dough light). Step 8: Place the cut doughnuts and holes onto parchment‐lined sheets, loosely cover, and rest 30 minutes while you heat your oil for frying. Step 9: Fry in oil of about 375 °F, cook 1 minute per side and about 1 minute total for holes (or adjust as they turn golden). Drain on a wire rack. Step 10: While doughnuts are cooling off, prepare five bowls for the glaze. In each bowl, add 2 cups of powdered sugar, ½ a tablespoon spoon of vanilla extract, a pinch of salt, two squeezes of lemon juice, and ½ cup of soda (use a different soda for each bowl), and whisk together until a smooth consistency, add more soda/powdered sugar as needed) Step 11: Soak the donuts in whichever glaze of your choosing, allow to sit for 5-10 minutes, Step 12: Pour another spoonful of glaze on each donut and enjoy! |
Sprite Pani Puri by Sara Kulkarni '28
Ingredients:
Spicy Pani (with Sprite)
• Fresh mint leaves
• Fresh coriander
• Green chilies
• Ginger
• Pani Puri masala
• Salt
• Water
• Sprite – 200 ml per 2 liters of spicy pani
• Date–tamarind chutney or dates + tamarind + sugar (for blending and straining)
Sweet Pani
• Date chutney
• Tamarind chutney
• Salt
• Sugar
• Red chili powder
Filling
• Boiled potatoes 7-8
• Boiled kala chana (black chickpeas) 1 kg
• Red chili powder
• Coriander powder
• Garam masala
• Salt
• Pepper
Toppings
• Finely chopped onions 7-8
• Fresh coriander (chopped) 1 bunch
• Dry boondi 2 packets
• Sev 2 packets
Serving Essentials
• 2–3 large packets of puris
Steps:
Prepare the Filling
Step 1: Peel and hand-mash the boiled potatoes; do not use a blender.
Step 2: Add the boiled kala chana.
Step 3: Season with red chili powder, coriander powder, garam masala, salt, and pepper.
Step 4: Mix thoroughly and set aside.
Step 5: Prepare toppings by finely chopping onions and mixing them with fresh coriander.
Step 6: Keep dry boondi and sev ready for assembly.
Make the Spicy Pani (Sprite Pani)
Step 1: In a blender, combine mint, coriander, green chilies, ginger, pani puri masala, salt, and water.
Step 2: Blend until smooth, then strain to achieve a clear pani.
Step 3: For every 2 liters of this strained spicy pani, stir in 200 ml Sprite.
Step 4: Refrigerate until chilled.
Make the Sweet Pani
Step 1: Blend dates, tamarind, and water to create a thick mixture.
Step 2: Strain to form a smooth chutney-like base.
Step 3: Add salt, sugar, and red chili powder.
Step 4: Adjust sweetness and spice to taste.
Step 5: Keep chilled and separate from the spicy pani.
Assemble the Pani Puri
Step 1: Arrange 6 puris on a plate and crack the top of each one.
Step 2: Fill each puri with:
• A spoonful of potato–kala chana filling
• A pinch of onion–coriander mixture
• A few grains of dry boondi
Step 3: Add pani in a 2:1 ratio:
• 2 spoons spicy Sprite pani
• 1 spoon sweet pani
Step 4: Top with sev and fresh coriander for garnish.
Step 5: Serve immediately for maximum crispness and flavor
Root Beer Brownies by Carole Cobos '27
Ingredients:
4 tablespoons unsalted butter
½ cup dark chocolate chips
¼ cup granulated sugar
1 large egg
¼ cup reduced root beer/ 1 cup regular root beer (reduction method listed below)
½ teaspoon vanilla extract
⅓ cup all-purpose flour
2 tablespoons dark cocoa powder
¼ teaspoon salt
Steps:
The Root Beer Reduction
Step 1: Pour 1 cup of root beer into a small saucepan. Bring to a simmer over medium heat.
Step 2: Reduce heat to maintain a steady simmer and cook for 15-20 minutes, stirring occasionally, until it has reduced to about ¼ cup of a thick, syrupy liquid.
Step 3: Remove from heat and let it cool completely. This is your root beer reduction.
Root Beer Float Brownies
Step 4: Preheat oven to 350°F (175°C). Line a small loaf pan or a 9×5-inch pan with parchment paper, leaving an overhang for easy removal.
Step 5: In a heatproof bowl, melt the butter and chocolate chips together in the microwave in 20-second bursts, stirring until smooth.
Step 6: Whisk in the sugar and the cooled root beer reduction.
Step 7: Whisk in the egg and vanilla extract until well combined.
Step 8: Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
Step 9: Pour the batter into the prepared pan and smooth the top.
Step 10: Bake for 15-18 minutes, or until the top is set and a toothpick inserted comes out with a few moist crumbs. Do not overbake.
Step 11: Let cool completely in the pan, then lift out using the parchment paper. Cut into four small squares.
Sweet Sprite Chicken by Rylee Cascone '27
Ingredients:
2 lbs. Chicken Breast (Or Strips)
1 12oz Can of Sprite
1/3 Cup Low-Sodium Soy Sauce
1/2 Cup White Sugar
2 tbs. Minced Garlic
1 Whole Pineapple
3 Cups Cooked Rice
1 1-Gallon Ziploc Bag
Olive Oil to spritz
Steps:
Step 1: Add Sprite, soy sauce, sugar, and garlic to a Ziplock bag. Mix together to create a marinade.
Step 2: Add chicken to the Ziplock bag and seal.
Step 3: Lay full Ziplock bag flat on a cookie sheet to ensure the marinade is covering all the chicken.
Step 4: Place cookie sheet with Ziplock bag into the refrigerator to allow the marinade to soak into the chicken for 12-24 hours (overnight).
Step 5: Once the 12-24 hours have passed, slice pineapple into rings and spritz with olive oil.
Step 6: Grill marinated chicken to an internal temperature of about 165° F.
Step 7: Grill pineapple rings on medium heat for 1-2 mins on each side, or until the rings have grill marks and are tender.
Step 8: Cook rice according to package.
Step 9: Plate chicken with a pineapple ring on top.
Step 10: Serve immediately with rice.
Step 11: Enjoy the Sweet Sprite Chicken!
Sweet and Savory Ribs and Potatoes by Cheyenne Cope '28
Ingredients:
Ribs:
1 package (usually 1lb) of boneless pork ribs
1 can of Coca-Cola soda
3 cloves of minced garlic
¼ cup of minced onion
1 tablespoon of chopped fresh rosemary
2 tablespoon of chiffonade oregano
½ tablespoon of paprika
1 tablespoon of adobo seasoning
2 tablespoon of honey
1 teaspoon of maple syrup
½ cup of olive oil
Salt and pepper accordingly
Parsley (as a garnish when finished)
Mashed Potatoes:
1 cup of chicken broth
2 cups of water (to boil the potatoes)
4 potatoes
½ cup of heavy whipping cream
¼ stick of butter
2 cloves of minced garlic
Salt and pepper to taste
Gravy:
1 cup of leftover juice from the ribs
½ cup of water
1 – 2 tablespoons of flour
Steps:
Step 1: Preheat oven to 350 degrees
Step 2: Cut the ribs into cubes
Step 3: Place ribs into container
Step 4: Pour liquids into container, on top of ribs, then mix
Step 5: Put the rest of seasonings and ingredients for the meat in the container
Step 6: Once everything is in, shake or mix it all up and set aside to marinate (optional) for a time of your choice (usually about an hour or so)
Step 7: Once done marinating, place ribs into tray, pouring all of the liquid/juice onto it as well so the meat stays juicy while cooking
Step 8: Leave the ribs in the oven for an hour
Step 9: While ribs are cooking, start preparing the side dish by peeling the skin off of the potatoes, then cutting them into cubes
Step 10: Pour water and chicken broth into a pot, and once boiling, place the potatoes in
Step 11: Let them boil for about an hour, occasionally checking to make sure that they are not super soft or falling apart in the pot
Step 12: Once boiled, pour about ¾ of the liquid out, and start mashing
Step 13: When halfway mashed, pour in the heavy cream, add the garlic and butter, then stir until everything is mixed in evenly
Step 14: After the hour is finished, take the ribs out of the oven and place them onto your plate with the mashed potatoes
Step 15: Using the leftover juice from the tray of ribs, pour it into a pan, along with ½ cup of water and keep on medium heat while adding the flour a little bit at a time
Step 16: Stir out the clumps of flour, turning the heat lower, and keep whisking until it is your desired consistency
Step 17: Pour the gravy on top of the ribs and potatoes and then garnish with parsley