Sweet 'Cola' Glazed Barbeque Ribs
Submitted By: Taz
Ingredients:
2 Full Racks St. Louis Style Pork Spareribs OR Baby Back Ribs
1 (2 Liter) Bottle Coca-Cola® OR Dr Pepper®
| Sauce: 1 Can Coca Cola® OR Dr Pepper® 1 Medium Onion - minced 4 cloves Fresh Garlic - minced 2 Cups Ketchup ½ Cup Cider Vinegar 2 Tbs Light OR Dark Brown Sugar 1 Tbs Worcestershire Sauce 1 Tbs Canola Oil 2 tsp Fresh Ground Black Pepper 2 tsp Onion Powder 2 tsp Mustard Powder Juice of ½ Lemon |
Dry Rub: 8 Tbs Light Brown Sugar 3 Tbs Kosher Salt 2 tsp Onion Powder 2 tsp Garlic Powder 1 tsp Chili Powder 1 tsp Black Pepper ½ tsp Paprika ½ tsp Cumin -OPTIONAL- ½ - 1 tsp Cayenne Pepper |
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Preparation:
- Remove the membrane from the 'bone side' of the ribs by sliding a knife under the membrane between the bones at about the second or third bone from the end and then, using a clean tea towel, grab the membrane and peel it off - Trim any excess fat from the 'meaty side' of the ribs if desired
- Place ribs in a nonreactive baking pan or large bowl and add the 2 liter bottle of soda (make sure ribs are completely submerged) - Cover and place in refrigerator overnight
- Combine all of the dry rub ingredients in a small bowl and thoroughly combine - Set aside
- Remove ribs from soda (discard used soda) and pat dry
- Liberally season the ribs with the dry rub making sure to coat every side - Wrap ribs with plastic wrap and transfer to the refrigerator for a minimum of 4 hours (12 hours - overnight for better results)
- Heat the oil in a medium pan over medium heat - Once oil is hot, add the onion and garlic and sauté until tender but not colored (apx 2-3 minutes) - Add the remaining sauce ingredients to the pan and bring to a boil
- Reduce heat to a simmer and allow sauce to cook uncovered for 90 minutes (stirring frequently) until thickened to the consistency of thinned honey
When ready to cook:
- Prep your cooker for indirect cooking and preheat to low heat (250ºF)
- Place ribs 'meaty side' up on the 'cool' side of the grill rack (NOT OVER COALS) and cover cooker
- Allow ribs to cook undisturbed for 2 hours (1 hour for Baby Back Ribs)
- 'Rotate' the ribs (move the ribs closest to the fire away from the heat and move those farthest away closer to the heat) DO NOT FLIP
- Continue to cook for an additional 2 hours (1 hour for Baby Back Ribs) with the cooker closed
- At this point you need check to see if they are done - Thermometers do not work with ribs (bone is too close to the surface to get accurate readings) so you are looking for is 'the bend' - Pick up the ribs with tongs by the first 3 ribs and 'bounce' them gently; if they 'bend' nicely without tearing they are ready - If not done, continue to cook with the cooker covered checking every 15 minutes until done
- Brush ribs liberally with sauce and allow to cook (covered) for 10 minutes - Flip ribs, brush liberally with sauce and allow to cook (covered) for another 10 minutes
- Transfer ribs to the hot side of the grill (directly over coals) - Brush liberally with sauce and allow to cook for 5-7 minutes to a side until a crispy crust is formed
- Serve hot with remaining sauce for dipping along with classic coleslaw or picnic potato salad, baked macaroni and cheese, and grilled corn
