Sodapopribs Recipes

SODA POP RIBS

Make and share this Soda Pop Ribs recipe from Food.com.

Provided by Creole cookin

Categories Meat

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

Soda Pop Ribs image

Steps:

Place ribs in stock pot.
cover in cola.
add garlic, liquid smoke, onion (quartered).
simmer until ribs are tender.
place in baking pan and cover in BBQ sauce.
bake at 350 degrees for 30 to 45 minutes or.
grill.

Nutrition Facts : Calories 14.2, Sodium 1.2, Carbohydrate 3.4, Fiber 0.4, Sugar 1.1, Protein 0.4

Ingredients

8 country-style pork ribs
5 garlic cloves
1 large onion
cola or Dr. Pepper cola, to cover rib
1 tablespoon liquid smoke

SODA POP CHOPS WITH SMASHED POTATOES

Root beer gives this family-friendly recipe a tangy taste kids will love. Served alongside the smashed potatoes, this makes a scrumptious stick-to-the-ribs meal any weeknight. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Soda Pop Chops with Smashed Potatoes image

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook until tender, 15-20 minutes., Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and 1/4 teaspoon garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat., In a large skillet, cook chops in oil over medium heat until chops are lightly browned, 2-3 minutes on each side. Drain. Add root beer mixture; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 6-8 minutes. Remove pork and keep warm. Let stand for 5 minutes before serving., Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, remaining garlic powder and remaining salt and pepper. Serve with pork chops and sauce.

Nutrition Facts : Calories 637 calories, Fat 29g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 1222mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 4g fiber), Protein 36g protein.

Ingredients

1-1/2 pounds small red potatoes, halved
1 cup root beer
1 cup ketchup
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder, divided
2 tablespoons all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 bone-in pork loin chops (7 ounces each)
2 tablespoons olive oil
2 tablespoons butter

GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE

To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.

Provided by Brigid Washington

Categories Pork Rib Pepper Garlic Paprika Dinner Lunch Appetizer Grill/Barbecue Wheat/Gluten-Free Tree Nut Free Soy Free Summer Father's Day Fourth of July Memorial Day Labor Day Juneteenth

Number Of Ingredients 9

Grilled Pork Spareribs With Soda Bottle Barbecue Sauce image

Steps:

Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
Serve ribs with remaining barbecue sauce on the side.

Ingredients

¼ cup Diamond Crystal or 2 Tbsp. Morton kosher salt
2 tsp. dark brown sugar
1 tsp. coarsely ground black pepper
1 tsp. granulated garlic
1 tsp. paprika
½ tsp. cayenne pepper
1 rack St. Louis-style pork spareribs (2½-3½ lb.)
½ cup Spicy Cola Barbecue Sauce or Ginger-Mustard Barbecue Sauce, plus more for serving
Vegetable oil (for grill)

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