Cola Ribs

  • Preparation 35 MIN
    Cooking 2 H 10 MIN
    Marinating 1 H
  • Servings 4



Cola Sauce



  1. In a small bowl, combine all the ingredients. Set aside.
  2. 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.
  3. With the rack in the middle position, preheat the oven to 325°F (170°C).
  4. 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

  1. 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.
  2. In a blender, purée the sauce until smooth. Pour into two bowls.
  3. Preheat the grill, setting the burners to medium. Oil the grate.
  4. 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.


Using parchment paper prevents the bones from puncturing the aluminum foil.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.