Sodapopribs Recipes

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.

Steps:

• Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat. Cook until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from the heat and let cool slightly.
• Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl. Rub the salt mixture all over the ribs. Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs.
• Wrap each rack of ribs separately in foil. Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and cook, flipping the ribs after 30 minutes, until just tender and beginning to pull away from the bones, about 1 hour to 1 hour 15 minutes.
• Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes.
• Increase the grill heat to medium high. Brush the ribs with some sauce from the pan and grill over direct heat, flipping every 5 minutes, until glossy and crisp at the edges, about 20 minutes. Transfer the ribs to a large cutting board and let rest 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce.
• If you're making the ribs on a charcoal grill, you'll need 3 to 4 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.

Steps:

• 1. In lg pot, heat oil over med-high heat. Brown ribs on all sides. Drain liquid out of pot.
• 2. Replace ribs in pot. In lg bowl, stir together remaining ingredients. Pour sauce over ribs. Cook, turning occasionally, for 1-1/2 hrs , or until tender.

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.