Wednesday, August 7, 2013

BBQ Coka-Cola Ribs

In my house there one disagreement: to Coke or not to Coke. I can't stand the stuff. My husband has to detach his coke IV to take a shower. I've never been much of a soda drinker. It's just not my thing. But when Adam spent two years of his life in Mexico where water is "no bueno" the replacement was Coke. He brushed his teeth with the stuff for crying out loud. You can imagine Adams excitement when I told him about a recipe for Coke Bar B Que sauce I came across a few weeks ago. COKE + BBQ = Happy Adam. We decided to smear said bar b que sauce on some meaty pork ribs. And here's were things get really Coke-y before finishing the ribs on the grill, they get boiled in a Coke bath until cooked through. COKE + COKE + BBQ = Ecstatic Adam. Let me remind you that I'm not Coke fan BUT wow these ribs were GREAT. They were tender and juicy and the bbq sauce was sticky and smokey and so perfect. If you have a Coke lover in your life, make their day and grill up some Coke ribs!  

Bar B Que Coka-Cola Ribs
For the Ribs1 (1.5 liter) bottle of Coca-Cola (not diet)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)

For the Sauce
2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet)
Kosher salt and freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

1 comment:

  1. Um that looks like your mother's kitchen and I need to know why I wasn't invited to this deliciousness. Coke bath, haha I just love you.