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Cheese
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Chocolate
Cranberries
Cream
Duck
Eggs
Fish
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Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
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Sure Value
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Cola Ribs
(5)
Rate this recipe
Preparation
35 min
Cooking
2 h 10 min
Marinating
1 h
Servings
4
Featured in RICARDO Magazine SUMMER 2015
Nut-free
Lactose-free
Gluten-free
Egg-free
Categories
Ingredients
Preparation
Ingredients
Ribs
2 tbsp brown sugar
2 tbsp chili powder
2 tsp salt
1 tsp pepper
1 tsp mustard powder
1/2 tsp onion powder
1/4 tsp garlic powder
4 1/2 lb (2 kg) baby back pork ribs
Cola Sauce
1 onion, chopped
2 cloves garlic, chopped
1 tbsp chili powder
2 tbsp (28 g) butter
1 can (355 ml) cola
1/2 cup (125 ml) ketchup
1/4 cup (60 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
A few drops Tabasco sauce, to taste
Salt and pepper
Activate Cooking Mode
Preparation
Ribs
In a small bowl, combine all the ingredients. Set aside.
On a work surface, using paper towels, peel away the white membrane on the back of the ribs. Place the ribs on a large plate and sprinkle with the dry rub, rubbing thoroughly into the meat on both sides. Cover and refrigerate for 1 hour, or overnight.
With the rack in the middle position, preheat the oven to 325°F (170°C).
Wrap the racks of ribs, two racks at a time, in aluminum foil lined with parchment paper (see note). Seal tightly and place on a baking sheet. Bake for 2 hours or until the meat is tender.
Cola Sauce
Meanwhile, in a saucepan over high heat, soften the onion, garlic and chili powder in the butter for 2 minutes. Add the remaining ingredients. Bring to a boil and simmer over low heat for 40 minutes, or until the sauce has reduced by half. Season with salt and pepper.
In a blender, purée the sauce until smooth. Pour into two bowls.
Preheat the grill, setting the burners to medium. Oil the grate.
Unwrap and drain the ribs. Grill for about 8 minutes, basting regularly with half of the sauce and turning halfway through cooking, until caramelized. Serve with the remaining sauce.
Delicious with our
German-Style Potato Salad
.
Note from Ricardo
Using parchment paper prevents the bones from puncturing the aluminum foil.
Personal Note