I created this recipe after trying a very good Cola Ribs in a restaurant several years ago and asking the cook to give me an idea how they were made. Well, he wasn’t all that helpful and I proceeded to try some things out for myself. I’ve had very good reviews on this recipe and it is one of my favorite ways to prepare grilled ribs. The ingredients may seem strange, but trust me the end product is worth stepping outside your comfort zone.
- 4 racks pork baby back ribs
- 1 liter Dr. Pepper cola
- 1 liter pineapple juice, unsweetened
- 1 cup brown sugar, packed
- 1 cup big rock traditional ale or other dark beer
- 1 tablespoon cayenne pepper
- 1 large onion, chopped fine
- 3 cloves garlic, minced
- 1 whole green pepper, seeded and chopped
- 1 can tomato paste
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup balsamic vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon white pepper, finely ground
- 1/2 cup lime juice
- 1/4 cup molasses
- 2 tablespoons liquid smoke flavoring
- Remove rack ends of ribs if not done prior to purchase.
- Pierce meat with a fork several times and cut racks in half.
- In a large pot, combine Dr Pepper, pineapple juice, ale and brown sugar, mix and add ribs.
- Add water in order to submerge ribs completely if necessary.
- Bring to a boil and cook for 1 hour, setting ribs aside and retaining the liquid when finished.
- Sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
- Add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
- Add Worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
- Let mixture boil down stirring often until fairly thick.
- Remove from heat and whisk lime juice into mixture.
- Dust ribs with cayenne and grill them over medium heat for 5-8 minutes per side.
- Brush ribs with sauce, then put them back on the Bar-B-Q over LOW HEAT for another 10-15 minutes, bushing frequently with sauce and being careful not to burn them.