RUM AND COLA CURED PORK TENDERLOIN
Steps:
- Combine the salt, sugar, rum, cola, and honey until they are completely dissolved. Then, add the pork tenderloin and marinate in the refrigerator for 48 hours.
- Preheat a grill.
- Cut into 2-inch medallions and grill for 5 to 7 minutes on each side.
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.
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
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
RUM AND COLA RIBS
Enjoy some al fresco cooking with these summery and unusual rum and cola ribs. Marinate a day in advance for extra flavour. The marinated ribs can be packed into a freezer bag and frozen for up to 1 month. Allow to defrost before cooking.
Provided by English_Rose
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lay the ribs in a pan of cold water, place on the stovetop and bring to the boil. Reduce the heat and simmer the ribs for about 30 mins, or until they are tender.
- Drain the ribs, rinse them under cold running water to cool quickly, then drain well and place in a bowl.
- To make the marinade, put all the ingredients except the rum in a saucepan, place on a low heat and stir until the sugar has melted. Increase the heat and bring the sauce up to a simmer and cook until the volume has reduced by about half. Remove the pan from the heat, stir in the rum, and leave the sauce to cool.
- Pour the cold sauce over the ribs and stir them to ensure they are well coated. Cover the bowl and leave to marinate overnight (or a couple of days) stirring the ribs a couple of times if possible.
- Lift the ribs out of the marinade and cook them on a hot grill for 10-15 mins, turning them occasionally until they are heated through.
- Any extra marinade can be brushed over the ribs during cooking.
- Serve immediately with tomato ketchup as a dipping sauce.
Nutrition Facts : Calories 872, Fat 70, SaturatedFat 28.9, Cholesterol 165.6, Sodium 248.4, Carbohydrate 19.9, Fiber 0.1, Sugar 18.6, Protein 36
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- Combine the marinade ingredients in a bowl, then place the ribs in a nonreactive dish and cover with the marinade. Refrigerate overnight.
- Set up the outdoor grill for indirect-heat cooking over medium-low heat, leaving half of the fire bed free of coals.
- Place the ribs in a heavy roasting pan and place on the cool part of the grill. Cover the grill and cook for 1 hour and 15 minutes, basting the ribs every 20 minutes with the marinade.
- Add more coals to the fire or turn up the burner so the grill is medium hot. Remove the ribs from the pan and place directly on the grill great. Cook 5 minutes on each side, or until caramelized and lightly charred.
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- Combine the marinade ingredients in a bowl, then place the ribs in a nonreactive dish and cover with the marinade. Refrigerate overnight.
- Set up the outdoor grill for indirect-heat cooking over medium-low heat, leaving half of the fire bed free of coals.
- Place the ribs in a heavy roasting pan and place on the cool part of the grill. Cover the grill and cook for 1 hour and 15 minutes, basting the ribs every 20 minutes with the marinade.
- Add more coals to the fire or turn up the burner so the grill is medium hot. Remove the ribs from the pan and place directly on the grill great. Cook 5 minutes on each side, or until caramelized and lightly charred.
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