Sweet Cherry Cola Barbecue Sauce Recipes

CHERRY COLA BBQ SAUCE

Steps:

• Bring all ingredients to a boil. Combine all ingredients in a medium saucepan and bring to a boil.
• Reduce heat and simmer. Reduce the heat and simmer the sauce for 20 minutes, allowing the sauce to cook down and thicken.
• Blend the sauce. Cool the sauce slightly and then transfer to a blender. Put the lid on the blender and blend until the sauce is fully mixed and nice and smooth.
• Use and store. This sauce can be used immediately. If you plan on using it at a later time, transfer it to a lidded jar and chill. This sauce will keep for 1 week in the refrigerator.

SWEET CHERRY COKE BARBECUE SAUCE

Steps:

• combine all ingredients in a saucepan and bring to a boil.
• reduce heat and simmer for 1 hour, stirring occasionally.

CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

SWEET COLA RIBS

Steps:

• For the sauce:
• In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
• For the dry rub:
• Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
• Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
• Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

CHERRY BARBECUE SAUCE

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

RIBS WITH CHERRY COLA BARBECUE SAUCE

Steps:

• Mix barbeque sauce, cola, preserves, mustard and hot sauce in a 2 quart saucepan.
• Heat to boiling; reduce heat to medium low and simmer covered for 30 to 40 minutes, stirring occasionally until sauce is slightly thickened.
• Mix together the seasoned salt, pepper, garlic powder and ginger in a small bowl.
• Rub the spice mix into the ribs.
• Wrap ribs in heavy duty foil; grill over direct heat, turning occasionally for 30 minutes.
• Carefully open the foil and remove the ribs to the hot grill rack.
• Glaze the ribs with the sauce and continue cooking until done, watching carefully so that the ribs do not burn and turning to glaze both sides.
• Heat remaining sauce to a boil; boil and stir one minute.
• Serve sauce with ribs.

SWEET CHERRY-COLA BARBECUE SAUCE

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and gently simmer for 1 hour, stirring occasionally.