coca cola ribs

By mommumma

Ingredients

• Serves 6
• FOR THE RIBS
• 1 (1.5 liter) bottle of Coca-Cola (not diet!)
• 1 large onion, quartered
• 6 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 racks baby back ribs (about 4 pounds)
• FOR THE SAUCE
• 2/3 stick unsalted butter
• 1 small white onion, diced
• 2 cloves of garlic, minced
• 1 cup ketchup
• 1 1/2 tablespoons yellow mustard
• 1/4 cup dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 (12 ounce) can Coca-Cola (not diet!)
• Kosher salt & freshly ground black pepper, to taste

Details

Servings 6
Adapted from laurasbestrecipes.com

Preparation

Step 1

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Preheat the grill to high.

This looks absolutely delicious! I was wondering if you could precook the ribs in the Coke mixture and then refrigerate until you use them? Was thinking of doing this for a wedding reception/backyard BBQ but won’t have the time to stand by the stove and do the precook of the ribs. What do you think??

I follwed this recipe to the tee and I will never make it again. Thought I would try something different, but here in Texas we like our ribs smoked for 6-8 hours till they fall off the bone. This recipe just didn’t cut it, we don’t use a mustard BBQ sauce here. I use some brown sugar in my dry rub and use some good wood. Sorry

These are the best RIBS ever!! I have made this recipe 3 times now and continue to impress my friends. Hands down this is the most stress-free way to serve amazingly delicious tender ribs that will fall off the bone every time. I actually don’t make the sauce. It takes the longest to make and my husband said it is too sweet, But these RIbs are Killer!!!!!

I’m drooling over those ribs!! Any advice on what’ll be the procedure if I parboil then oven-bake it instead of grill? I live in a tropical country and it’s storming like crazy out here! Thanks in advance!

Hi Cha .. yes I dont grill mine when I finish parboiling..i put them in the oven and bast as I go along and save soem for a final baste when I take them out. Mmm finger lickin good!!!!

Hi Evans, I am a card-carrying cult-following “Egger!” I scratched my head too on the parboiling.. I’ll encourage David to defend his honor on that one. I will say that his recipes seem spot-on so I’ll have to try this before passing judgement. But I will tell you that I would roll these ribs on the grill first, then slow-cook and baste on the Egg… That’s how I make all my ribs, no matter what the sauce or seasoning. Being from California, the Cola sauce was new to me and I thought it fitting with July 4th around the corner! Have a wonderful weekend and thanks for visiting the site!

Now..to this Rib Recipe. The sauce sounds like so many old southern “RC Cola” or “Dr. Pepper” based sauces…but, Iv’e got to say it… nooobody in their right mind would parboil Ribs!!

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