The Neelys Sweet Cola Ribs Recipes

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THE NEELYS SWEET COLA RIBS



The Neelys Sweet Cola Ribs image

Show: Down Home with the Neelys Episode: Neely All the Time Time does not include marinating time. After reading reviews I think I will cut back on salt in the rub. Depending on your grill you might need to cook longer. I have not tried this recipe yet though.

Provided by Luvs 2 Cook

Categories     Pork

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 cups ketchup
1 (12 ounce) can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon fresh 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 pork spare rib racks (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.
  • *Reserve some of the sauce for dipping when the ribs are served.

NEELY'S SOUTHWEST STYLE RIBS



Neely's Southwest Style Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 26

2 tablespoons ancho chili powder
2 tablespoons smoked paprika
2 tablespoons dried oregano
1 tablespoon chipotle chili powder
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon ground cumin
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
2 (3-pound) slabs pork spareribs
Hickory chips
Southwest Barbecue Sauce, recipe follows
1 tablespoon canola oil
1 yellow onion, diced
3 cloves garlic, diced
2 tablespoons tomato paste
2 tablespoons reserved spice rub
2 cups ketchup
1/4 cup water
1/2 cup apple cider vinegar
1/2 cup peach nectar
1/2 cup light brown sugar
2 tablespoons dry mustard
1 lemon, juiced
1/2 tablespoon Worcestershire sauce
Pinch kosher salt and freshly ground black pepper

Steps:

  • Mix all the dry ingredients together in a small glass bowl to create the spice rub. Reserve 2 tablespoons of the spice mixture for the BBQ Sauce.
  • Rinse and the dry ribs, then put on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with the spice rub. Wrap the ribs with plastic wrap or foil and refrigerate for at least 2 hours so flavors can develop and permeate the meat.
  • Soak the wood chips in water for 1 hour before grilling.
  • Preheat the grill to 250 degrees F. Using the hickory and charcoal, set up the grill for indirect heat.
  • Arrange the ribs, meatier side down, on the far side of the grill away from the coals. Close the cover of the grill and cook the ribs for 3 hours. Turn and cook until the ribs bend, about 1 more hour.
  • You will need to check on the charcoal and chips during the smoking process and replenish as needed. You will also need to maintain a temperature of 250 degrees F.
  • Remove ribs from grill to a cutting board and sprinkle with more spice rub. Cut each slab into individual ribs and transfer to a serving platter. Serve the ribs with Southwest Barbecue Sauce.
  • For dry ribs: Sprinkle Neely's BBQ seasoning over the ribs, cut between the bones and serve.
  • Heat the canola oil in a medium saucepan over medium heat. Add the onion and garlic and saute until the onions are soft. Stir in the remaining ingredients and simmer until thick and the sauce is flavorful, about 1 to 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.

SWEET COLA RIBS



Sweet Cola Ribs image

Make and share this Sweet Cola Ribs recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Pork

Time 15h

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 cups ketchup
1 (12 ounce) can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon 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 (3 lb) pork spare rib racks (about 3 pounds each)

Steps:

  • For 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 fequently for 1 hour and 15 minutes.
  • For the dry rub:.
  • Whisk all fry ingredients in a small bowl. This can be stored up tp 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 amd 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 the ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes. Reserve some of the sauce for dipping when the ribs are served.
  • PREP TIME INCLUDES REFRIGERATION TIME.

Nutrition Facts : Calories 280.2, Fat 4.6, SaturatedFat 0.6, Sodium 4887.8, Carbohydrate 61.1, Fiber 1.9, Sugar 51.3, Protein 3.7

THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS



The Neelys Memphis-Style Hickory-Smoked Beef and Pork Ribs image

Show: Down Home with the Neelys Episode: Sunday Supper Time does not include marinating time in fridge (8hrs). I used my gas grill, also using indirect cooking method.

Provided by Luvs 2 Cook

Categories     Pork

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 beef rib racks (4 pounds each)
2 pork spare rib racks (3 pounds each)
2 cups neely's bbq dry rub seasonings
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

Steps:

  • For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
  • Preheat grill to 250 degrees F. using hickory and charcoal.
  • Use indirect heat and cook with the cover down.
  • Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
  • For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
  • For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
  • Barbecue Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups.

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

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