Soda Pop Pork Ribs Recipes

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SODA POP RIBS



Soda Pop Ribs image

Whether you make these soda pop ribs in the oven, slow cooker or Instant Pot, they'll beg for seconds.

Provided by Judith Hannemann

Categories     Main     Main Course

Time 25m

Number Of Ingredients 10

3 lbs baby back ribs ((2 racks, or 3 racks if you're serving 6 people))
2 cups root beer
1 cups cola
1 1/2 cups ketchup
2 tbs spicy brown mustard
2 tbs dark brown sugar
1 tbs cider vinegar
1/4 cup root beer
1/8 tsp cinnamon
1 pinch red pepper flakes

Steps:

  • Remove membrane on bone side of ribs.
  • Place ribs in Instant Pot (or any electric pressure cooker). Add the cola and root beer. Seal and cook on regular pressure for 15 minutes (on Instant Pot this is manual at normal pressure. On any other pot it's 10 psi).
  • Let pressure drop normally for 5 minutes, then release the pressure by opening the valve.
  • While ribs are cooking, place all the sauce ingredients in a small saucepan and boil for about 5 minutes or until it's reduced by about 25%
  • Put the cooked ribs (you can cut them in portions if you like) on a large baking sheet. Smother them with the sauce then pop them under a preheated broiler (about 3-4-inches from heat) for 5 minutes or until the sauce caramelizes.
  • Serve immediately.

Nutrition Facts : ServingSize 0.5 rack, Calories 686 kcal, Carbohydrate 50 g, Protein 42 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 148 mg, Sodium 1110 mg, Fiber 1 g, Sugar 45 g

PEACH PEPPADEW PORK POPS



Peach Peppadew Pork Pops image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h45m

Yield 6 servings

Number Of Ingredients 8

One 12-ounce bottle peach pop
One 13-ounce jar peach preserves
1/3 cup apple cider vinegar
3 tablespoons soy sauce
2 tablespoons grated fresh ginger
2 cloves garlic, zested on a rasp
1/2 cup chopped pickled piquante peppers, such as Peppadews
2 racks spare ribs (St. Louis-style works best), individually sliced into single ribs

Steps:

  • Add about three-quarters of the peach pop to a small saucepot along with the peach preserves, vinegar, soy, ginger and garlic. Simmer until everything dissolves and it thickens slightly, 5 to 10 minutes. (If the sauce gets too thick, thin it out with a little more peach pop.) Add the chopped peppers and let cool. Reserve half the sauce for glazing and dunking. Add the ribs to a large resealable bag. Add the other half of the peach sauce and marinate the ribs, refrigerated, at least 3 hours or up to overnight.
  • Heat a smoker or grill with a smoker box with a 2-stage fire (one side hot, one side low) to 275 degrees F.
  • Place the ribs directly on the cooler side of the grill and add wood chips to the smoker or smoker box. Cook for 1 hour. Baste the ribs with the peach sauce. Continue to cook, basting once an hour, until very tender, another 2 hours. If you prefer your ribs extra crispy, increase the heat to medium-high and baste with more peach sauce, then continue to grill until the ribs are caramelized and charred, 4 to 5 minutes.

MOM'S STOVETOP PORK RIBS



Mom's Stovetop Pork Ribs image

This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.

Provided by THELMALU99

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 1h

Yield 6

Number Of Ingredients 10

10 pork spareribs
½ cup soy sauce
10 cloves garlic, crushed
1 tablespoon dried rosemary
1 tablespoon dried oregano
2 bay leaves
1 lime, juiced
10 sprigs fresh parsley
ground black pepper to taste
2 limes, cut into wedges

Steps:

  • Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
  • When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 10.7 g, Cholesterol 125.2 mg, Fat 32 g, Fiber 3.4 g, Protein 33.5 g, SaturatedFat 11.6 g, Sodium 1326.9 mg, Sugar 1.4 g

GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE



Grilled Pork Spareribs With Soda Bottle Barbecue Sauce image

To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.

Provided by Brigid Washington

Categories     Pork Rib     Pepper     Garlic     Paprika     Dinner     Lunch     Appetizer     Grill/Barbecue     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Summer     Father's Day     Fourth of July     Memorial Day     Labor Day     Juneteenth

Number Of Ingredients 9

¼ cup Diamond Crystal or 2 Tbsp. Morton kosher salt
2 tsp. dark brown sugar
1 tsp. coarsely ground black pepper
1 tsp. granulated garlic
1 tsp. paprika
½ tsp. cayenne pepper
1 rack St. Louis-style pork spareribs (2½-3½ lb.)
½ cup Spicy Cola Barbecue Sauce or Ginger-Mustard Barbecue Sauce, plus more for serving
Vegetable oil (for grill)

Steps:

  • Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
  • Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
  • Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
  • Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
  • Serve ribs with remaining barbecue sauce on the side.

SODA POP RIBS



Soda Pop Ribs image

Make and share this Soda Pop Ribs recipe from Food.com.

Provided by Creole cookin

Categories     Meat

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

8 country-style pork ribs
5 garlic cloves
1 large onion
cola or Dr. Pepper cola, to cover rib
1 tablespoon liquid smoke

Steps:

  • Place ribs in stock pot.
  • cover in cola.
  • add garlic, liquid smoke, onion (quartered).
  • simmer until ribs are tender.
  • place in baking pan and cover in BBQ sauce.
  • bake at 350 degrees for 30 to 45 minutes or.
  • grill.

Nutrition Facts : Calories 14.2, Sodium 1.2, Carbohydrate 3.4, Fiber 0.4, Sugar 1.1, Protein 0.4

SODA POP CHOPS WITH SMASHED POTATOES



Soda Pop Chops with Smashed Potatoes image

Root beer gives this family-friendly recipe a tangy taste kids will love. Served alongside the smashed potatoes, this makes a scrumptious stick-to-the-ribs meal any weeknight. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 pounds small red potatoes, halved
1 cup root beer
1 cup ketchup
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder, divided
2 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 bone-in pork loin chops (7 ounces each)
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook until tender, 15-20 minutes., Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and 1/4 teaspoon garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat., In a large skillet, cook chops in oil over medium heat until chops are lightly browned, 2-3 minutes on each side. Drain. Add root beer mixture; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 6-8 minutes. Remove pork and keep warm. Let stand for 5 minutes before serving., Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, remaining garlic powder and remaining salt and pepper. Serve with pork chops and sauce.

Nutrition Facts : Calories 637 calories, Fat 29g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 1222mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 4g fiber), Protein 36g protein.

SODA POP CHOPS WITH SMASHED POTATOES



Soda Pop Chops With Smashed Potatoes image

I've yet to try this one that I received it in my e-mail from Taste of Home. It sounds like a fun recipe, with its root beer spiked sauce and side of red potatoes. Add a cool, crisp salad or steamed fresh veggies, and dinner's done!

Provided by Christmas Carol

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs small red potatoes, halved
1 cup root beer
1 cup ketchup
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
2 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 pork loin chops with bone (7 ounces each)
2 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon garlic powder

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large, resealable plastic bag, combine flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat. in a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender, turning once. Remove pork and keep warm. Bring sauce to a boil; cook until liquid is reduced by half.
  • Meanwhile, drain the potatoes; mash with butter, garlic powder, and remaining salt and pepper. Serve with pork chops and sauce.

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