Sodapopribs Recipes

SODA POP RIBS

Steps:

• Place ribs in stock pot.
• cover in cola.
• add garlic, liquid smoke, onion (quartered).
• simmer until ribs are tender.
• place in baking pan and cover in BBQ sauce.
• bake at 350 degrees for 30 to 45 minutes or.
• grill.

COCA-COLA BRAISED SHORT RIBS

Steps:

• Place ribs into a bowl large enough to hold all ribs. Season ribs with salt/pepper and herbs. Cover and allow ribs to come to room temperature.
• Preheat oven to 350 degrees.
• Into a deep sided heavy bottom Dutch oven heat oil over medium heat
• Add ribs and brown on all sides. Do this in batches if necessary. Do not crowd the pan. Transfer browned ribs to a plate and set aside.
• To Dutch oven add: carrots, celery, onion and garlic. Saute until softened. Stirring as necessary.
• Add Coca-Cola, broth, tomato paste. Stir to combine. Add bay leaf.
• Return ribs to Dutch oven. Cover with lid.
• Transfer Dutch oven into oven and cook for 2 hours. Turning ribs half way through.
• Carefully remove lid and continue cooking additional 45 minutes OR until ribs are fall off the bone tender.
• Remove and discard bay leaf.

SODA POP PORK RIBS

Steps:

• 1. In lg pot, heat oil over med-high heat. Brown ribs on all sides. Drain liquid out of pot.
• 2. Replace ribs in pot. In lg bowl, stir together remaining ingredients. Pour sauce over ribs. Cook, turning occasionally, for 1-1/2 hrs , or until tender.

GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE

Steps:

• Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
• Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
• Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
• Serve ribs with remaining barbecue sauce on the side.