Cola Barbecue Ribs
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Ketchup2 cup
Apple Cider Vinegar1 cup
Dijon Mustard3 cloves
Garlic (finely chopped)1 tbsp
Worcestershire Sauce3 tsp
Cayenne Pepper2 tbsps
Sweet PaprikaDirections:
1
Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat
2
Cook until reduced by about half, about 5 minutes
3
Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika
4
Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes
5
Remove from the heat and let cool slightly
6
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
7
Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl
8
Rub the salt mixture all over the ribs
9
Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs
10
Wrap each rack of ribs separately in foil
11
Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat)
12
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
13
Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce
14
Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes
15
Increase the grill heat to medium high
16
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
17
Transfer the ribs to a large cutting board and let rest 5 minutes
18
Cut the ribs between the bones and serve with the remaining barbecue sauce
19
If you're making the ribs on a charcoal grill, you'll need 3 to 4 pounds of charcoal
20
Add several new briquettes to the coals every 30 minutes to maintain the heat
21
Photograph by Con Poulos