COLA BARBECUE RIBS
Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not. -Karen Shuck, Edgar, Nebraska
Provided by Taste of Home
Categories Dinner
Time 9h10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the brown sugar, garlic, salt, pepper and, if desired, liquid smoke; rub over ribs., Layer ribs and onion in a greased 5- or 6-qt. slow cooker; pour cola over ribs. Cover and cook on low for 8-10 hours or until ribs are tender. Drain liquid. Pour sauce over ribs and cook 1 hour longer.
Nutrition Facts : Calories 999 calories, Fat 66g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1650mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 2g fiber), Protein 64g protein.
SWEET COLA RIBS
The Neelys say, "These ribs will blow you away. The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness. Our secret is removing the fatty membrane from the ribs before cooking and glazing them to sweet perfection at the end of the grill time. Perfection!"
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 15h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sauce:
- In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
- For the dry rub:
- Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
- For the ribs:
- Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
- Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
- Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.
COCA-COLA BBQ SAUCE FOR RIBS
I love the sauce used on these BBQ'ed ribs, as does everyone that has tried them. I use the Country Style Pork Ribs and I prefer cooking them on the grill using indirect heat for hours, but I have used the oven as well. I mop the sauce on often and generously. I serve the sauce on-the-side as well. Recipe Origin - Jim Budros
Provided by lil pilgrim
Categories Meat
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat.
- Reduce the heat slightly to obtain a gentle simmer.
- Simmer the sauce until reduced by a quarter, 6-8 minutes.
- Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate.
STICKIEST EVER BBQ RIBS WITH CHIVE DIP
Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
Provided by Sarah Cook
Categories Main course
Time 4h10m
Yield Serves 4 or 8 with other bbq food
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
- When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
- Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.
Nutrition Facts : Calories 450 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Protein 25 grams protein, Sodium 2 milligram of sodium
GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE
Lick-your-fingers good! Baby back ribs are a fantastic summertime supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
- Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
- Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
- Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
Nutrition Facts : Calories 830, Carbohydrate 31 g, Cholesterol 220 mg, Fat 3 1/2, Fiber 0 g, Protein 53 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 24 g, TransFat 0 g
COUNTRY-STYLE PORK RIBS WITH BOURBON AND COKE BBQ SAUCE
Country-style ribs are not actually ribs. This cut of meat comes from the shoulder of the pig, where it is sliced in half under the blade bone and then cut into long strips to resemble ribs. As a result, much like other tough cuts of meat, country-style ribs benefit from any type of low and slow cooking. Tender, tangy, and accented with just a hint of bourbon, these ribs are a messy, saucy affair. Bone-in country-style ribs are recommended for this recipe since it's the bones that are packed with the most flavor (you can use boneless ribs, but they may require less cooking time).
Provided by Kendra Bailey Morris
Categories Pork Rib Pork Grill/Barbecue Slow Cooker
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Trim any excess fat from the ribs and cut into approximately 5-inch-long pieces. Lightly season the ribs with salt and pepper.
- Heat a large sauté pan on the stovetop over medium-high heat. Add the oil, then the ribs, and brown well on all sides. (To avoid overcrowding the pan, you may have to do this in batches.)
- While the ribs are searing, spray the inside of the slow cooker with cooking spray. Add the ketchup, cola, tomato paste, garlic, brown sugar, chili sauce, bourbon, cider vinegar, sorghum syrup, Worcestershire sauce, chili powder, and cayenne. Stir well. Add the ribs to the slow cooker, layering the larger, fattier ribs on the bottom. Make sure all the ribs are covered in sauce. Cover and cook on low for at least 8 hours and up to 9 hours, until the meat is fall-off-the-bone tender.
- Transfer the ribs to a platter and keep warm. Pour the leftover sauce into a small saucepan and cook over medium heat for 10 to 15 minutes, until it is reduced and slightly thickened. Skim off any visible fat, season with salt and pepper, and serve the sauce over the ribs.
BBQ RIBS WITH COLA SAUCE
With it's sweet caramel flavor, cola is just begging to be made into a barbecue sauce! Root beer and Dr. Pepper works well too. You can use your method of cooking the ribs instead of the '3-2-1 method' presented here, but try it if you haven't already. The mustard paint does not actually give the meat a mustard flavor in the end, but it does enhance the flavor of the meat, as well as seal and moisten it and act as a glue for the dry rub.
Provided by Whipper
Categories Pork
Time 6h20m
Yield 2 racks of ribs, 4-6 serving(s)
Number Of Ingredients 27
Steps:
- Place the wood chips in water to soak for an hour. If using a gas grill, soak 2/3 (4 cups) of the chips, otherwise soak all of them for use on a charcoal grill.
- Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. You may need to use a knife to get it started.
- Combine and mix mustard paint ingredients in a small bowl and slather it completely over both sides of the ribs.
- Mix the dry rub ingredients well with your fingers in a small bowl, then sprinkle onto both sides of the ribs.
- Prepare the grill for indirect cooking - for a gas grill only turn on the burner on one side turned and the grate above it removed. Preheat to 225-250°F.
- For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two seperate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
- For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
- Place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
- After they've cooked for 3 hours, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. You may add some more dry rub at this point to intensify the flavor more.
- In the meantime, add sauce ingredients in a small saucepan and whisk. Bring to a boil, then reduce to a simmer and continue to simmer for 30 minutes. Allow to cool to room temperature.
- After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil and return them to the grill. Be careful moving them because at this point the ribs are quite tender and can break.
- Continue to cook for 1 hour, hence the term '3-2-1' (hours for each step of cooking). Baste with the cola sauce during the last 20 minutes.
- Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again and will be much easier to handle). Let them rest for 10 minutes before cutting up into individual ribs.
Nutrition Facts : Calories 172.4, Fat 1.3, SaturatedFat 0.1, Sodium 1054, Carbohydrate 40.9, Fiber 2.1, Sugar 33.7, Protein 2.8
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- In a small bow mix together all the dry rub ingredients. Set aside 2 teaspoons for the basing mixture.
- Trim any excess fat from the ribs. Using a dull knife, slide the tip under the membrane covering the back of each rib rack. Lift and loosen the membrane until you can pry it up. then grab a corner of it with a paper towel or your fingers and pull it off.
- Lightly coat the ribs evenly with the mustard and then season them all over with the rub. The mustard will help the seasoning to stick to the meat. Let the ribs stand at room temperature for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare the a grill of smoker for indirect cooking over very low heat (250 to 350 degree F). Melt the butter with the vinegar in a small sauce pan or skillet over low heat on the stove and stir in the reserved 2 teaspoons rub. Set aside off the heat for basting.
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- For fall off the bone ribs, you need to remove the thin membrane from the back of the ribs. To do this, carefully slide a sharp knife under the membrane then using a paper towel pull it completely off.
- Lay ribs on a large baking sheet and rub ribs all over with the dry rub seasonings. Pour apple juice around the ribs onto the baking sheet. Cover tightly with aluminum foil.
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- Evenly cover the ribs with a light coating of mustard and season them all over with the rest of the rub. Let stand at room temperature for 30 to 60 minutes.
- In a small saucepan or skillet over low heat, warm the butter and vinegar until the butter melts. Stir in the reserved 2 teaspoons rub. Remove from the heat.
- Brush the grill or smoker cooking grates clean. Add the wood chunks to the coals or the smoker box and close the lid.
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