Sweet Cola Ribs
The preparation time for this recipe is 15 hours, but it’s worth it. Get started in the morning so when dinner rolls around you’re ready. It should serve about 4 people. First, for the sauce, In a saucepan, over medium heat, add in 1 tablespoon of vegetable oil. Add in these ingredients:
- – 1 medium onion, finely chopped
- – 3 cloves garlic, finely chopped
- – 2 cups of ketchup
- – 1 can of cola
- – ½ cup of apple cider vinegar
- – 2 Tablespoon (TBSP) of brown sugar
- – ½ TBSP of fresh ground black pepper
- – ½ TBSP of onion powder
- – ½ TBSP ground mustard
- – ½ TBSP of lemon juice
- – 1 TBSP of Worcestershire sauce
After you have added all of those ingredients, bring it to a boil. Reduce the head to a simmer and cook uncovered, stirring frequently, for 1 hour and 15 minutes.
To make the dry rub, whisk all these ingredients together in a small bowl:
- – 2 TBSP of salt
- – 2 TBSP of brown sugar
- – 2 TBSP of garlic powder
- – 2 TBSP of onion powder
- – 1 TBSP of ground cumin
- – 1 TBSP of chili powder
- – 1 TBSP of black pepper
- – 2 racks pork spare ribs (about 3 pounds each)
Rinse and dry the ribs you are going to use and then place them on a clean cutting board. Pull off the membrane and trim off the excess fat. Liberally seasons both sides of the ribs with the rub you just made. Wrap them with plastic wrap and put them in the fridge for about 12 hours so that the rub gets into the meat as much as possible.
Preheat your grill to 250 degrees F. Use hickory and charcoal, and set up the grill for indirect heat. Place the ribs, meatier side down away from the coals. Cook them for 1 hour and 15 minutes for an even cook. Then coat the ribs in the Cola Sauce and cook for another 20 minutes. Be sure to save some of the sauce for dipping!
Backyard Baby Back Ribs
This takes about 2 and a half hours to cook with an overnight prep, and it serves about 8. First off, you’re going to need about 4 ½ pounds of baby back pork ribs, or 2 full racks. Start by placing each rib rack on an extra-wide, heavy duty sheet of aluminum foil. The sheet should be 4-inches wider than the racks at each end. Season the racks thoroughly with kosher salt.
You’re going to need a rub, of course:
- – 1 ¼ cup of dark brown sugar
- – ¾ cup of chili powder
- – ¼ cup of garlic powder
- – 2 TBSP of ground thyme
- – 1 TBSP of cayenne pepper
- – 1 TBSP of allspice
Take 3 tablespoons of the rub and sprinkle it on the racks. Turn the ribs meat side down and tightly seal each foil pouch, then put them in the fridge overnight on a half sheet pan.
The next day, when you’re ready to go, preheat the oven to 250 degrees F. Combine ½ cup of orange juice, not fresh squeezed, and margarita mix in a measuring cup. Open an end of each pouch and divide that mixture between them evenly. Reseal and place them with the sheet pan in the oven for 2 hours.
After that is up, remove the pouches from the oven and open them on one end, pouring the remaining liquid in a heatproof measuring cup. Reseal them and put them in the fridge for about 8 hours along with the cup. Once this is done, the fat from the liquid would have solidified at the top of the cup so you can remove it. Transfer the remaining liquid to a saucepan and add ⅓ cup of honey, ⅓ cup of ketchup, 1 TBSP of Worcestershire sauce, 1 teaspoon of espresso powder, and ⅛ teaspoon of cayenne pepper. Whisk it all to mix it up. Set over a medium high heat and reduce to a glaze for 10 minutes.
Set a gas grill to medium high heat and let it sit for about 10 minutes. Cut each slab in half and place them on the grill, flesh side down. Close the lid and reduce the heat to medium. Let them cook for 3 minutes, then flip them. Do this two more times. After this is done, cut them up, add them and the liquid you made into a bowl and toss them to get them covered, then serve.
Tyler’s Ultimate Barbecued Ribs
You’re going to need kitchen twine and a broiler for this one.
- – 2 slabs of baby back ribs, or about 3 pounds.
- – Kosher salt and freshly ground black pepper
- – Extra-virgin olive oil
- – 2 slices of bacon
- – 4 sprigs of fresh thyme
- – ½ an onion
- – 3 smashed garlic cloves
- – 2 cups of ketchup
- – 2 TBSP of Dijon mustard OR 1 TBSP of dry mustard
- – 1 cup of peach preserves
- – 2 TBSP of brown sugar
- – ¼ cup of molasses
- – 2 TBSP of red or white wine vinegar
- – 1 teaspoon of ground cumin
- – 1 teaspoon of ground paprika
Preheat your oven to 250 degrees F. Put the ribs on a baking sheet and season them with the salt and pepper, and drizzle them with the olive oil. Stick them in the oven and let them bake for 1 ½ hours, low and slow.
Meanwhile, we make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with the kitchen twine so you have a bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook for 3-4 minutes to render the bacon fat and give the sauce a nice smoky taste.
Add the onion and garlic and cook slowly without coloring for 5 minutes. Add all of the rest of the sauce ingredients and give it a good stir, then cook it on low. Cook slowly for 20 minutes to get the flavors mixed together. Put some sauce into a separate bowl for basting, and save the rest for serving.
Baste the ribs with the sauce and let them continue cooking, basting twice more over the span of 30 minutes. When they are done cooking, take them out of the oven and let them cool. When you’re ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting them with sauce. They should become crisp and charred. Pick the onions and the garlic out of the sauce and serve with the ribs.