Sweet 'Cola' Glazed Barbeque Ribs Recipe
Sweet 'Cola' Glazed Barbeque Ribs
Submitted By: Taz

Ingredients:

2 Full Racks St. Louis Style Pork Spareribs OR Baby Back Ribs
1 (2 Liter) Bottle Coca-Cola® OR Dr Pepper®

Sauce:
   1 Can Coca Cola® OR Dr Pepper®
   1 Medium Onion - minced
   4 cloves Fresh Garlic - minced
   2 Cups Ketchup
   ½ Cup Cider Vinegar
   2 Tbs Light OR Dark Brown Sugar
   1 Tbs Worcestershire Sauce
   1 Tbs Canola Oil
   2 tsp Fresh Ground Black Pepper
   2 tsp Onion Powder
   2 tsp Mustard Powder
   Juice of ½ Lemon

        Dry Rub:
            8 Tbs Light Brown Sugar
            3 Tbs Kosher Salt
            2 tsp Onion Powder
            2 tsp Garlic Powder
            1 tsp Chili Powder
            1 tsp Black Pepper
            ½ tsp Paprika
            ½ tsp Cumin
         -OPTIONAL-
            ½ - 1 tsp Cayenne Pepper


Preparation:
  1. Remove the membrane from the 'bone side' of the ribs by sliding a knife under the membrane between the bones at about the second or third bone from the end and then, using a clean tea towel, grab the membrane and peel it off - Trim any excess fat from the 'meaty side' of the ribs if desired
  2. Place ribs in a nonreactive baking pan or large bowl and add the 2 liter bottle of soda (make sure ribs are completely submerged) - Cover and place in refrigerator overnight
  3. Combine all of the dry rub ingredients in a small bowl and thoroughly combine - Set aside
  4. Remove ribs from soda (discard used soda) and pat dry 
  5. Liberally season the ribs with the dry rub making sure to coat every side - Wrap ribs with plastic wrap and transfer to the refrigerator for a minimum of 4 hours (12 hours - overnight for better results)
  6. Heat the oil in a medium pan over medium heat - Once oil is hot, add the onion and garlic and sauté until tender but not colored (apx 2-3 minutes) - Add the remaining sauce ingredients to the pan and bring to a boil
  7. Reduce heat to a simmer and allow sauce to cook uncovered for 90 minutes (stirring frequently) until thickened to the consistency of thinned honey
When ready to cook:
  1. Prep your cooker for indirect cooking and preheat to low heat (250ºF)
  2. Place ribs 'meaty side' up on the 'cool' side of the grill rack (NOT OVER COALS) and cover cooker
  3. Allow ribs to cook undisturbed for 2 hours (1 hour for Baby Back Ribs)
  4. 'Rotate' the ribs (move the ribs closest to the fire away from the heat and move those farthest away closer to the heat) DO NOT FLIP
  5. Continue to cook for an additional 2 hours (1 hour for Baby Back Ribs) with the cooker closed
  6. At this point you need check to see if they are done - Thermometers do not work with ribs (bone is too close to the surface to get accurate readings) so you are looking for is 'the bend' - Pick up the ribs with tongs by the first 3 ribs and 'bounce' them gently; if they 'bend' nicely without tearing they are ready - If not done, continue to cook with the cooker covered checking every 15 minutes until done
  7. Brush ribs liberally with sauce and allow to cook (covered) for 10 minutes - Flip ribs, brush liberally with sauce and allow to cook (covered) for another 10 minutes
  8. Transfer ribs to the hot side of the grill (directly over coals) - Brush liberally with sauce and allow to cook for 5-7 minutes to a side until a crispy crust is formed
  9. Serve hot with remaining sauce for dipping along with classic coleslaw or picnic potato salad, baked macaroni and cheese, and grilled corn
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