Coca-Cola Ribs Recipe

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Coca-Cola Ribs Ingredients

4 lb pork ribs
3 cup coca-cola or dr. pepper
3 cup ketchup
1 cup packed dark brown sugar
6 tbsp chili powder
4 tbsp ground black pepper
2 tbsp dry mustard
1 tbsp ground cinnamon

A Recipe for
Coca-Cola Ribs

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This Coca-Cola Ribs recipe is one of many in our Meat Category.

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This Recipe for Coca-Cola Ribs is one of thousands in the Recipes-to-go Meat Cookbook.

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.
Elaine Boosler

Coca-Cola Ribs Recipe
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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

This is a recipe for Coca-Cola Ribs from the recipe cookbook of Recipes-to-go (Meat)

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Coca-Cola Ribs recipe - a tasty recipe for you to add to your collection!
Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people.
Ed Bluestone

Coca-Cola Ribs

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.
Henry David Thoreau

Coca-Cola Ribs Directions

Transfer the ribs to a large non-reactive glass or ceramic dish pour
2 cups of Coca-Cola or Dr. Pepper over them. Reserve the third cup of
the soda for a sauce to be made later. Let the ribs marinate, tightly
covered with plastic wrap and refrigerated, overnight.

About 6 1/2 hours before you plan to serve the ribs, s tart a fire in
your smoke/cooker and begin heating a quantity of coals. Then turn
your attention to the sauce.

Pour the remaining 1 cup of soda into a blender or food processor and
measure in the catsup, brown sugar, chili powder, pepper, dry
mustard, and cinnamon. Mix until smooth and well blended. No need to
cook this one, as least for now.

Add some well-soaked aromatic wood such as hickory or mesquite to the
glowing coals in your cooker. Set a pan filled with hot water in
place, and smoke cook the ribs, covered at 220 to 240 degrees F. for
about 3 hours.

After this initial smoking, turn the ribs, slather them with the
sauce, check the supply of wood and water in their respective pans,
and continue cooking for another 3 hours, this time turning the ribs
every 30 minutes and mopping them with sauce each time they're
turned. By the end of the 3 hours, they should have long since
reached the internal temperature of 160 to 170 degrees recommended
for pork.

After the last basting of the ribs, tote the remaining sauce inside
and simmer in a medium-size saucepan over low heat until quite thick.

Serve the gloriously gooey sauce in dipping bowls with the finished
ribs.

Source: Where There's Smoke, There's Flavor by Richard Langer

Serves: 1

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Coca-Cola Ribs Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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