Sweet Cola Ribs
11:19 AM
Recipe courtesy of Patrick and Gina Neely
Ingredients
Sweet Cola Barbecue Sauce:
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 fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Dry Rub:
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
Directions
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 fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Dry Rub:
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
Directions
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.
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.
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