COLA BARBECUE RIBS
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat. Cook until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from the heat and let cool slightly.
- Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl. Rub the salt mixture all over the ribs. Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs.
- Wrap each rack of ribs separately in foil. Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and cook, flipping the ribs after 30 minutes, until just tender and beginning to pull away from the bones, about 1 hour to 1 hour 15 minutes.
- Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes.
- Increase the grill heat to medium high. Brush the ribs with some sauce from the pan and grill over direct heat, flipping every 5 minutes, until glossy and crisp at the edges, about 20 minutes. Transfer the ribs to a large cutting board and let rest 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce.
- If you're making the ribs on a charcoal grill, you'll need 3 to 4 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.
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.
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
SMOKED BABY BACK RIBS WITH COLA BARBECUE SAUCE
Make and share this Smoked Baby Back Ribs With Cola Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce--in a saucepan over medium heat, warm the oil.
- Add in garlic, chile powder, and cumin; cook for 30 seconds, stirring occasionally.
- Add in the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.
- The ribs--remove the thin membrane from the back of each rack of ribs; allow the ribs to stand at room temperature for 20-30 minutes before grilling.
- The rub--in a small bowl, mix the rub ingredients; season the ribs all over with the rub, pressing the spices into the meat.
- Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill; grill the ribs over Indirect Low heat (grill temperature should be about 300°) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
- About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
- Transfer the ribs to a baking sheet and tightly cover with foil; let rest for 30 minutes before serving.
- Serve warm.
Nutrition Facts : Calories 1350.4, Fat 104.4, SaturatedFat 37.9, Cholesterol 401.2, Sodium 2176.1, Carbohydrate 14.4, Fiber 0.8, Sugar 11.5, Protein 84.6
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
BABY BACK RIBS, SMOKED TO PERFECTION
I like smoked ribs that are buttery and crisp on the outside, moist and tender on the inside, and stay on the bone. This is a variation of the popular 2-2-1 technique for smoking baby back ribs.
Provided by DrewBabe
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h40m
Yield 12
Number Of Ingredients 8
Steps:
- Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).
- While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs.
- Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C).
- Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 1699.7 calories, Carbohydrate 4.1 g, Cholesterol 536.1 mg, Fat 134.7 g, Fiber 0.7 g, Protein 110.7 g, SaturatedFat 50 g, Sodium 1688.4 mg, Sugar 1.8 g
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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.
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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.
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