COLA RIBS
Provided by Food Network
Categories main-dish
Time 13h50m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
SWEET COLA RIBS
The Neelys say, "These ribs will blow you away. The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness. Our secret is removing the fatty membrane from the ribs before cooking and glazing them to sweet perfection at the end of the grill time. Perfection!"
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 15h10m
Yield 4 servings
Number Of Ingredients 20
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.
BARBECUE RUM RIBS
These ribs are marinated in a rich sauce that is made with rum, ketchup, brown sugar, soy sauce, and chili sauce. Either bake or grill until done.
Time 3h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Place the ribs in a double-thickness of aluminum foil. Place the foil-wrapped ribs on a rimmed baking sheet to catch any juices that may leak out. Place in the oven and bake at 350 degrees F for 1 1/2 hours. Remove the ribs from the oven and unwrap the foil. Transfer the ribs to a shallow baking dish. Combine the ketchup, dry mustard, rum, garlic, brown sugar, soy sauce, chili sauce, Worcestershire sauce, and black pepper in a bowl and mix to dissolve the sugar. Pour over the ribs. Let the ribs sit in the mixture at room temperature for 1 hour. Meanwhile, preheat the grill to medium heat. Place the marinaded ribs on the grill and cook for 30 minutes, turning the ribs as needed and basting with the marinade. Alternately, the ribs can be finished in the oven. Place the ribs on a rack in a roasting pan and bake at 350 degrees F for 30 minutes, basting with the marinade and turning as needed until browned and tender.
Nutrition Facts :
RUM AND COLA RIBS
Enjoy some al fresco cooking with these summery and unusual rum and cola ribs. Marinate a day in advance for extra flavour. The marinated ribs can be packed into a freezer bag and frozen for up to 1 month. Allow to defrost before cooking.
Provided by English_Rose
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lay the ribs in a pan of cold water, place on the stovetop and bring to the boil. Reduce the heat and simmer the ribs for about 30 mins, or until they are tender.
- Drain the ribs, rinse them under cold running water to cool quickly, then drain well and place in a bowl.
- To make the marinade, put all the ingredients except the rum in a saucepan, place on a low heat and stir until the sugar has melted. Increase the heat and bring the sauce up to a simmer and cook until the volume has reduced by about half. Remove the pan from the heat, stir in the rum, and leave the sauce to cool.
- Pour the cold sauce over the ribs and stir them to ensure they are well coated. Cover the bowl and leave to marinate overnight (or a couple of days) stirring the ribs a couple of times if possible.
- Lift the ribs out of the marinade and cook them on a hot grill for 10-15 mins, turning them occasionally until they are heated through.
- Any extra marinade can be brushed over the ribs during cooking.
- Serve immediately with tomato ketchup as a dipping sauce.
Nutrition Facts : Calories 872, Fat 70, SaturatedFat 28.9, Cholesterol 165.6, Sodium 248.4, Carbohydrate 19.9, Fiber 0.1, Sugar 18.6, Protein 36
RUM RIBS
Make and share this Rum Ribs recipe from Food.com.
Provided by Rhondas Sis
Categories Pork
Time 2h30m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil.
- Bake at 350°F (180°C) for 45 minutes. Unwrap ribs and pour off drippings.
- Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 11/2 hours or until meat is tender, turning ribs occasionally and basting with remaining sauce.
SWEET COLA RIBS
Make and share this Sweet Cola Ribs recipe from Food.com.
Provided by mightyro_cooking4u
Categories Pork
Time 15h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For 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 fequently for 1 hour and 15 minutes.
- For the dry rub:.
- Whisk all fry ingredients in a small bowl. This can be stored up tp 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 amd 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 the ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes. Reserve some of the sauce for dipping when the ribs are served.
- PREP TIME INCLUDES REFRIGERATION TIME.
Nutrition Facts : Calories 280.2, Fat 4.6, SaturatedFat 0.6, Sodium 4887.8, Carbohydrate 61.1, Fiber 1.9, Sugar 51.3, Protein 3.7
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