Ribs Coca Cola Ribs Recipes

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COLA BARBECUE RIBS



Cola Barbecue Ribs image

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

1/4 cup packed brown sugar
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke, optional
4 pounds pork spareribs, cut into serving-size pieces
1 medium onion, sliced
1/2 cup cola
1-1/2 cups barbecue sauce

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



Cola Ribs image

Provided by Food Network

Categories     main-dish

Time 13h50m

Yield 4 to 6 servings

Number Of Ingredients 3

2 slabs baby-back ribs or spare ribs, cut into cocktail size portions
3 (1-liter) bottles cola (recommended: Coca-Cola)
2 bottles your favorite barbecue sauce

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.

INSTANT POT COLA-BRAISED SHORT RIBS



Instant Pot Cola-Braised Short Ribs image

With the help of an Instant Pot® and some cola, these saucy short ribs will give you that "braised all day" flavor and tenderness in just under two hours. The acidity of the cola not only helps tenderize the beef, but also rounds out the spices and balances the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 17

2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 pounds bone-in short ribs, cut crosswise into 4-inch-long pieces
3 tablespoons canola oil
2 cups thinly sliced yellow onions (about 1 large)
2 tablespoons tomato paste
4 cloves garlic, coarsely chopped
2 1/2 cups cola (not diet), such as Coca-Cola
3 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup plus 2 tablespoons low-sodium beef broth
3 tablespoons cornstarch
Mashed potatoes, polenta or rice, for serving, optional

Steps:

  • Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes.
  • Set a 6-quart Instant Pot® to high saute (see Cook's Note) and add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate.
  • With the pot still on high saute, add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally with a wooden spoon to scrape up bits on the bottom, until softened, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste is deeply toasted, 1 to 2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the ribs back into the pot along with any juices on the plate and turn to coat with the liquid. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the short ribs to a large plate.
  • Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.

COLA BARBECUE RIBS



Cola Barbecue Ribs image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 12

1 20-ounce bottle cola
2 cups ketchup
2/3 cup apple cider vinegar
1/3 cup lightly packed dark brown sugar
1/3 cup Dijon mustard
3 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
3/4 teaspoon cayenne pepper
2 tablespoons sweet paprika
Kosher salt and freshly ground black pepper
5 racks baby back ribs (8 to 10 pounds total), membranes removed
Vegetable oil, for the grill

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.

SWEET COLA RIBS



Sweet Cola Ribs image

The Neelys say, "These ribs will blow you away. The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness. Our secret is removing the fatty membrane from the ribs before cooking and glazing them to sweet perfection at the end of the grill time. Perfection!"

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15h10m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
2 racks pork spare ribs (about 3 pound each)

Steps:

  • For the sauce:
  • In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
  • For the dry rub:
  • Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
  • For the ribs:
  • Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
  • Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
  • Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

COLA RIBS



Cola Ribs image

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

2 racks of baby-back pork ribs (cut into serving sized pieces)
3 large onions (sliced)
1 (12 ounce) can cola (any kind)
1 (18 ounce) bottle barbecue sauce (your choice)
1/3 cup soy sauce
1/4 cup brown sugar
2 garlic cloves (crushed)
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper

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

COCA-COLA RIBS



Coca-Cola Ribs image

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

2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground chipotle chile pepper or 1 teaspoon chili powder
1/2 teaspoon onion powder
6 lbs pork spareribs (about 2 slabs)
4 tablespoons lime juice
3 cups cola
1 cup ketchup
1/2 teaspoon grated lime zest
cilantro, chopped (optional)
lime wedge (optional)

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.

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