Cola Glazed Barbecued Ribs Recipes

COLA RIBS

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

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.

CHERRY COLA GLAZED RIBS

Steps:

• For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add ribs and seal bag, removing as much air as possible. Refrigerate overnight, turning occasionally.
• For the rub: Combine brown sugar, savory, garlic, paprika and cloves in a small mixing bowl and blend. Remove ribs from refrigerator and from brine. Pat dry with a paper towel. Brush the ribs with mustard to coat evenly. Sprinkle brown sugar mixture over ribs and let stand at room temperature.
• For the glaze: Pour cherry cola in cooking pot over medium-high heat. Cook until cola is reduced to 1 1/2 cups, about 45 minutes. Add jam, mustard, soy sauce, vinegar, and hot pepper sauce into the cooking pot and stir to combine. Reduce heat to medium and simmer until the mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Pour mixture into a bowl and take to grill for glazing.
• Preheat barbecue grill. If using charcoal grill, light briquettes in chimney. If using 3 burner gas grill, light 2 burners on opposite ends and leave middle burner off. If using 2 burner gas grill, light only 1 burner. Take a disposable pan and place it over the unlit burner. If using the charcoal grill place half on each side of the pan. The pan will be used to collect excess.
• Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bone by 1/4-inch, turning and rotating ribs every 1/2 hour. Before rotating brush the glaze generously on each side. Allow to cook for 1 1/2 hours. Remove from grill and serve.

CHERRY COLA GLAZED SPARE RIBS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
• Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
• While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
• Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
• For Outdoor Grill:
• Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.

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.

SUNNY'S COLA-GLAZED SHORT RIBS

Steps:

• For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
• For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.

GRILLED SPARERIBS WITH CHERRY COLA GLAZE

Steps:

• Boil flat cherry soda in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, takes about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and then simmer and stir occasionally until mixture is reduced to 2 1/2 cups, about 35 minutes. Transfer this glaze to a large bowl for coating ribs, or if making ahead, transfer to a seal-able container.
• Position oven racks in top and bottom thirds of oven, preheat to 325 degrees F. Sprinkle and rub ribs with salt and pepper. Wrap each rib rack tightly in foil, into a sealed packet. Divide foil packets between 2 rimmed baking sheets. Bake one set on top and the other on the bottom rack of oven until ribs are very tender, switching positions of baking sheets after one hour, half way through. Bake for another hour. Cool ribs slightly until you can handle the foil, pour off any fat.
• Prepare barbecue (medium-low heat). Cut each rib 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.

COLA BARBECUE RIBS

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.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE

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.

GLAZED BBQ RIBS

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.