COLA RIBS
I know there are a bazillion recipes for ribs available, but my husband is never satisfied unless I make these. Serve with lotsa napkins!
Provided by KeyWee
Categories Pork
Time 5h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine soy sauce, brown sugar, garlic, Worcestershire sauce and black pepper.
- Rub mixture onto rib pieces.
- Layer ribs and onions in a Dutch oven and pour cola over all.
- Cover and bake at 250°F for 4 hours.
- Remove pan from oven and pour off cola juices.
- Add BBQ sauce, cover and return to oven for 1 hour more.
Nutrition Facts : Calories 3126.3, Fat 176.1, SaturatedFat 62, Cholesterol 739, Sodium 6183.3, Carbohydrate 173.5, Fiber 6.1, Sugar 127.3, Protein 212.2
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.
COLA RIBS
Provided by Food Network
Categories main-dish
Time 13h50m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Fill a roasting pan large enough to hold the ribs with 1 1/2 bottles of the cola. Immerse the ribs in the cola and refrigerate overnight.
- Preheat a grill to medium-high. Remove the ribs and cola from the roasting pan, clean the pan, and fill it up again with the remaining cola.
- Preheat the oven to 325 degrees F.
- Once your grill is nice and hot, lay the ribs on the grill and begin cooking. Every time you turn the ribs over on the grill, put them back in the roasting pan filled with cola and then back onto the grill. Repeat this process before each turn in order to build a layer of sugar on the ribs.
- After the ribs are almost finished cooking, about 30 to 35 minutes, take the ribs off the grill. Fill a new roasting pan with your favorite barbecue sauce. When the ribs are cool enough to handle, cut the ribs into individual portions, and put them into the roasting pan with the barbecue sauce. Bake the ribs in the oven for 1 hour, or until the meat is falling off the bone.
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
SWEET COLA BBQ BEEF RIBS
Steps:
- To make the rub: Whisk together the first six ingredients in a small bowl. Reserve 1 tablespoon of the seasoning for the sauce that will finish the dish.
- Rinse the ribs in cold water, then pat dry with paper towels, and pull off the thin silver membrane (see headnote). Season both sides of the slabs with the seasoning, and refrigerate for at least 12 hours.
- Preheat the grill to 225 degrees F, preferably using hickory and charcoal. Place the slabs, meat side down, away from the flame, using indirect heat. Cook for 2 hours. Flip the slabs, and continue cooking for 45 minutes, or until you get the full bend in the slabs. Brush with the sweet cherry-cola BBQ sauce, and continue cooking for 15 minutes.
- Remove from heat, slice into ribs, and serve with additional sauce.
- SWEET CHERRY-COLA BBQ SAUCE
- Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and gently simmer for 1 hour, stirring occasionally.
SPICY COLA BARBECUE SAUCE
Notes of vanilla and nutmeg-found in Coca-Cola-are layered with aromatics and tangy ketchup to produce a barbecue sauce recipe that's great with ribs.
Provided by Brigid Washington
Categories Chile Pepper Garlic Onion Pepper Sauce Summer Backyard BBQ Wheat/Gluten-Free Tree Nut Free Quick & Easy
Yield Makes about 1½ cups
Number Of Ingredients 10
Steps:
- Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.
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