Sunnys Cola Glazed Short Ribs Recipes

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SUNNY'S HONEY BBQ OVEN SHORT RIBS



Sunny's Honey BBQ Oven Short Ribs image

Provided by Sunny Anderson

Time 5h5m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup sweet paprika
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
2 teaspoons dry oregano
2 teaspoons garlic powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
6 pounds short-ribs, flanken-cut (about 6 ribs bone-in, cut into 5 to 6-inch strips)
1/2 cup honey

Steps:

  • Heat the oven to 300 degrees F.
  • In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
  • Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
  • Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.

GRILLED SPARERIBS WITH CHERRY COLA GLAZE



Grilled Spareribs With Cherry Cola Glaze image

Make and share this Grilled Spareribs With Cherry Cola Glaze recipe from Food.com.

Provided by CherCher

Categories     < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 7

4 (12 ounce) cans cherry cola (flat)
2 cups cherry jam or 2 cups cherry preserves
2/3 cup dijon horseradish mustard
3 tablespoons soy sauce
2 tablespoons malt vinegar or 2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce
7 -7 1/2 lbs well-trimmed pork spareribs

Steps:

  • Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes.
  • Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes.
  • Transfer glaze to large bowl. Position racks in top and bottom thirds of oven and preheat to 325 degrees F.
  • Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in aluminum foil, enclosing completely.
  • Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets.
  • Prepare barbecue (medium-low heat).
  • Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total.
  • Serve, passing reserved glaze separately.

Nutrition Facts : Calories 2851, Fat 187.5, SaturatedFat 70.9, Cholesterol 619.2, Sodium 1515.8, Carbohydrate 143.6, Fiber 1.9, Sugar 108.4, Protein 137.9

COLA-GLAZED BARBECUED RIBS



Cola-Glazed Barbecued Ribs image

Make and share this Cola-Glazed Barbecued Ribs recipe from Food.com.

Provided by JackieOhNo

Categories     Pork

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon dried Italian seasoning
3 teaspoons paprika
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
4 lbs pork spareribs (about 1 slab)
1 cup cola
1 cup ketchup
3/4 cup chopped onion
1/3 cup dark brown sugar
1/4 cup white vinegar

Steps:

  • Prepare grill for indirect-heat cooking. Combine Italian seasoning, 1-1/2 t. paprika, garlic powder and salt; rub over both sides of ribs. Place ribs, meaty side down, on grill over indirect heat. Cover, cook 15 minutes. Cover; cook 15 minutes. Turn ribs over. Cover; cook until tender, about 2 hours.
  • Meanwhile, in pot, combine cola, ketchup, onion, sugar, vinegar, and remaining paprika. Over medium-high heat, bring to boil. Reduce heat to medium; cook, stirring, until thickened, 10-15 minutes. Let cool.
  • Brush meaty side of the ribs with the cola mixture. Grill until glaze is set and ribs are very tender, about 10 minutes.
  • Oven Method: Roast ribs in foil-covered pan in 325-degree oven until tender, about 1-1/2 hours. Uncover; brush with glaze. Broil until browned, 5 minutes.

Nutrition Facts : Calories 716.5, Fat 53.4, SaturatedFat 17.1, Cholesterol 181.8, Sodium 669.3, Carbohydrate 21.8, Fiber 0.7, Sugar 19.2, Protein 36.1

GLAZED SHORT RIBS



Glazed Short Ribs image

I love meaty short ribs, but I don't want the fuss of browning the ribs before braising them at home. To get that same rich, caramelized flavor, I simply cook the beef with konbu. Notable for its umami, this one ingredient can deliver the same depth of flavor that comes from searing meat. I do labor over these ribs, though; at the end, I keep glazing them until they shine. Serve with Honey-Glazed Parsnips (page 201) for an inspired combination.

Yield Serves 8

Number Of Ingredients 15

3 cups dry red wine
7 1/2 pounds bone-in short ribs, separated into whole ribs
Kosher salt
2 whole heads garlic, cut in half through their equators
5 large fresh shiitake mushroom caps, halved
2 carrots, peeled and chopped
2 medium yellow onions, peeled and quartered
1 small celery stalk, chopped
4-inch piece fresh ginger, peeled and sliced
11 whole allspice berries, lightly crushed
1 cinnamon stick
1 (6 × 5-inch) sheet konbu (see Pantry, page 253)
1/2 small bunch fresh thyme (1/4 ounce)
10 1/2 cups chicken stock, preferably homemade
6 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 325°F.
  • Bring the wine to a boil in a large saucepan over high heat. Boil rapidly until reduced to 1/2 cup.
  • Generously season the ribs on all sides with salt. Let stand for 10 minutes.
  • Transfer the ribs to a large roasting pan, bone side up. Scatter the garlic, shiitakes, carrots, onions, celery, ginger, allspice, cinnamon, konbu, and thyme on top of the ribs. Add the stock, vinegar, and reduced red wine. Cover the pan tightly with foil, crimping the edges around the rim of the pan. Transfer to the oven and braise until completely fork-tender, 3 1/2 to 4 hours.
  • Remove the ribs from the oven and carefully remove the foil. Raise the oven temperature to 375°F.
  • When cool enough to handle, carefully transfer the ribs to a dish. Remove and discard the bones and any bits of vegetables or herbs clinging to the meat. Set a fine-mesh sieve over a large measuring cup. Carefully pour all the liquid from the pan through the sieve; discard the solids. Let stand for a few minutes, then spoon the fat from the juices, discarding the fat, or use a fat separator. Pour the juices back into the roasting pan.
  • Return the ribs to the pan in a single layer and straddle the pan between 2 burners. Bring the liquid to a boil, then transfer the pan to the oven. Cook, basting frequently, until the ribs are glazed with a shiny coat, 5 to 10 minutes. The glaze should be saucy and cling to the ribs, but not sticky. And you should have at least 2 cups of it remaining for serving.
  • Serve the short ribs topped with the glaze.

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