BBQ Ribs With Cola Sauce

"With it's sweet caramel flavor, cola is just begging to be made into a barbecue sauce! Root beer and Dr. Pepper works well too. You can use your method of cooking the ribs instead of the '3-2-1 method' presented here, but try it if you haven't already. The mustard paint does not actually give the meat a mustard flavor in the end, but it does enhance the flavor of the meat, as well as seal and moisten it and act as a glue for the dry rub."
 
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photo by Whipper photo by Whipper
photo by Whipper
photo by Whipper photo by Whipper
photo by Whipper photo by Whipper
photo by Whipper photo by Whipper
photo by Whipper photo by Whipper
Ready In:
6hrs 20mins
Ingredients:
27
Yields:
2 racks of ribs
Serves:
4-6
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ingredients

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directions

  • Place the wood chips in water to soak for an hour. If using a gas grill, soak 2/3 (4 cups) of the chips, otherwise soak all of them for use on a charcoal grill.
  • Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. You may need to use a knife to get it started.
  • Combine and mix mustard paint ingredients in a small bowl and slather it completely over both sides of the ribs.
  • Mix the dry rub ingredients well with your fingers in a small bowl, then sprinkle onto both sides of the ribs.
  • Prepare the grill for indirect cooking - for a gas grill only turn on the burner on one side turned and the grate above it removed. Preheat to 225-250°F.
  • For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two seperate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
  • For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
  • Place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
  • After they've cooked for 3 hours, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. You may add some more dry rub at this point to intensify the flavor more.
  • In the meantime, add sauce ingredients in a small saucepan and whisk. Bring to a boil, then reduce to a simmer and continue to simmer for 30 minutes. Allow to cool to room temperature.
  • After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil and return them to the grill. Be careful moving them because at this point the ribs are quite tender and can break.
  • Continue to cook for 1 hour, hence the term '3-2-1' (hours for each step of cooking). Baste with the cola sauce during the last 20 minutes.
  • Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again and will be much easier to handle). Let them rest for 10 minutes before cutting up into individual ribs.

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Reviews

  1. Delicious!!! Not as difficult as the ingredient list might suggest. This is definitely a keeper.
     
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RECIPE SUBMITTED BY

Hello, my name is Richard and I'm addicted to Tim Hortons coffee. I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking. My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
 
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