COLA BARBECUE RIBS
Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not. -Karen Shuck, Edgar, Nebraska
Provided by Taste of Home
Categories Dinner
Time 9h10m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 999 calories, Fat 66g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1650mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 2g fiber), Protein 64g protein.
COLA RIBS
I know there are a bazillion recipes for ribs available, but my husband is never satisfied unless I make these. Serve with lotsa napkins!
Provided by KeyWee
Categories Pork
Time 5h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine soy sauce, brown sugar, garlic, Worcestershire sauce and black pepper.
- Rub mixture onto rib pieces.
- Layer ribs and onions in a Dutch oven and pour cola over all.
- Cover and bake at 250°F for 4 hours.
- Remove pan from oven and pour off cola juices.
- Add BBQ sauce, cover and return to oven for 1 hour more.
Nutrition Facts : Calories 3126.3, Fat 176.1, SaturatedFat 62, Cholesterol 739, Sodium 6183.3, Carbohydrate 173.5, Fiber 6.1, Sugar 127.3, Protein 212.2
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.
COLA BARBECUE RIBS
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
COCA-COLA RIBS
This is a peppery Southwestern-inspired spice rub and with a sweet and tangy glaze. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Pork
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill for indirect-heat cooking.
- Combine cumin, salt, chile pepper and onion powder.
- Rub ribs with 2 T lime juice.
- Reserve 1 t spice mixture; sprinkle remaining mixture over ribs.
- Place ribs, meaty side down, on grill over indirect heat.
- Cover, cook 15 minutes.
- Turn ribs, cover and cook until tender, about 2 hours.
- Meanwhile, in pot, combine soda, ketchup, zest, remaining 2 T lime juice and reserved 1 t spice mixture.
- Over medium-high heat, bring mixture to boil.
- Stir; over low heat, cook, stirring occasionally, until reduced to about 1 cup, about 40 minutes.
- Remove from heat.
- Brush ribs with half of soda mixture; cook 15 minutes.
- Turn ribs, brush with remaining mixture.
- Cook until very tender, about 15 minutes.
- Let ribs stand 10 minutes before serving.
- If desired, sprinkle with cilantro and serve with lime wedges.
STICKIEST EVER BBQ RIBS WITH CHIVE DIP
Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce
Provided by Sarah Cook
Categories Main course
Time 4h10m
Yield Serves 4 or 8 with other bbq food
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
- Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
- When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
- Mix the dip ingredients together and chill until ready to serve.
- Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.
Nutrition Facts : Calories 450 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Protein 25 grams protein, Sodium 2 milligram of sodium
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