Pork ribs with barbecue sauce and cola

Votes: 4

How to Make - Pork Ribs with Cola BBQ Sauce

Time: 2 hours 20 minutes
Complexity: average
Servings: 8 - 10

This recipe uses slices of meaty pork ribs from the loin. They don't need to be marinated beforehand, but be sure to remove the tough membranes from each cut. First, prepare a barbecue sauce using cola, which is simmered with vinegar, brown sugar, ketchup, mustard, garlic, and spices. Part of the sauce is used to brush the ribs while grilling, and the rest is reserved for serving. This sauce gives the ribs a stunning, multifaceted flavor with sweet, tart, and savory notes. The ribs are first baked in foil away from the coals, then quickly seared over the coals until a delicious, glossy crust forms.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 slices of pork ribs, cut from the loin (3.5 - 4.5 kg in total), remove the membranes
1 bottle 0.6 l. cola
2 tbsp. ketchup
2/3 cup apple cider vinegar
1/3 cup brown sugar
1/3 cup Dijon mustard
3 cloves garlic, finely chopped
1 tbsp Worcestershire sauce
3/4 tsp cayenne pepper
2 tbsp. sweet paprika
Vegetable oil to grease the grill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, pork, cola, apple cider vinegar, Dijon mustard, Worcestershire sauce, barbecue sauce, ground cayenne pepper, paprika

Cooking the dish according to the recipe:

Make BBQ sauce with Cola

In a medium saucepan, bring the cola to a boil over high heat. Simmer until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, cayenne pepper, and 2 teaspoons paprika. Bring to a boil and simmer, stirring occasionally, until thickened, 8-10 minutes. Remove from heat and let cool slightly.
Preheat the grill to medium-high and prepare the indirect heat zone: on a charcoal grill, rake all the coals to one side; on a gas grill, turn off half the burners. In a bowl, combine 2 tablespoons of salt, 1 tablespoon of black pepper, and the remaining paprika. Rub the ribs with the seasoning mixture. Pour 1 cup of the cola barbecue sauce into a small bowl and brush it over the ribs.

Wrap each rack of ribs individually in foil. Place them, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and roast, turning after 30 minutes, until tender and falling off the bone, about 1 hour to 1 hour 15 minutes.
Remove the ribs from the grill and carefully unwrap them; drain any juices into the saucepan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5-7 minutes.
Increase the grill temperature to medium-high. Brush the ribs with a little of the sauce from the pan and grill over direct heat, turning every 5 minutes, until crisp and glossy, about 20 minutes. Transfer the ribs to a large cutting board and let rest for 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce.

Note

If you're grilling ribs on a charcoal grill, you'll need 3-4 pounds of charcoal. Add a few fresh briquettes every 30 minutes to maintain the heat.