Best 7 Bbq Ribs With Cola Sauce Recipes

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**BBQ Ribs with Cola Sauce: A Sweet and Savory Treat for Any Occasion**

Indulge in the tantalizing world of barbecue with our sensational BBQ Ribs with Cola Sauce recipe. This delectable dish combines the smoky, tender goodness of slow-cooked pork ribs with a sweet and tangy cola-based sauce that will leave your taste buds dancing. Perfect for backyard gatherings, family dinners, or special occasions, these ribs are sure to be a hit. Our comprehensive guide provides step-by-step instructions, cooking tips, and variations to ensure your BBQ ribs turn out perfect every time. So, fire up your grill, gather your ingredients, and get ready to embark on a culinary adventure that will leave you and your loved ones craving more.

**Recipes Included:**

1. **Classic BBQ Ribs with Cola Sauce:** This timeless recipe is a true crowd-pleaser. With a blend of cola, ketchup, brown sugar, and spices, the sauce caramelizes beautifully on the ribs, creating a perfect balance of sweet and savory flavors.

2. **Honey Cola BBQ Ribs:** For those who prefer a sweeter sauce, this variation incorporates honey into the mix. The result is a luscious glaze that adds a touch of floral sweetness to the ribs, creating a finger-licking good experience.

3. **Spicy Cola BBQ Ribs:** If you like a bit of heat with your barbecue, this recipe is for you. A generous helping of chili powder and cayenne pepper gives these ribs a delightful kick that will surely satisfy your craving for something bold and flavorful.

4. **Asian-Inspired Cola BBQ Ribs:** This unique take on BBQ ribs combines the tangy sweetness of cola with the aromatic flavors of ginger, garlic, and soy sauce. The result is a tantalizing fusion of flavors that will transport your taste buds to the streets of Asia.

5. **Slow Cooker Cola BBQ Ribs:** Short on time? No worries! This recipe allows you to create fall-off-the-bone ribs in the convenience of your slow cooker. Simply toss the ribs with the cola sauce and let the slow cooker do the rest. You'll come home to a mouthwatering meal that's ready to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

COLA BARBECUE RIBS



Cola Barbecue Ribs image

Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not. -Karen Shuck, Edgar, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 9h10m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke, optional
4 pounds pork spareribs, cut into serving-size pieces
1 medium onion, sliced
1/2 cup cola
1-1/2 cups barbecue sauce

Steps:

  • In a small bowl, combine the brown sugar, garlic, salt, pepper and, if desired, liquid smoke; rub over ribs., Layer ribs and onion in a greased 5- or 6-qt. slow cooker; pour cola over ribs. Cover and cook on low for 8-10 hours or until ribs are tender. Drain liquid. Pour sauce over ribs and cook 1 hour longer.

Nutrition Facts : Calories 999 calories, Fat 66g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1650mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 2g fiber), Protein 64g protein.

COCA-COLA BBQ SAUCE FOR RIBS



Coca-Cola BBQ Sauce for Ribs image

I love the sauce used on these BBQ'ed ribs, as does everyone that has tried them. I use the Country Style Pork Ribs and I prefer cooking them on the grill using indirect heat for hours, but I have used the oven as well. I mop the sauce on often and generously. I serve the sauce on-the-side as well. Recipe Origin - Jim Budros

Provided by lil pilgrim

Categories     Meat

Time 30m

Yield 2 cups

Number Of Ingredients 6

1 cup Coca-Cola
1/2 cup A.1. Original Sauce
1 cup ketchup
1/2 teaspoon garlic powder
1 teaspoon liquid smoke
1/2 teaspoon fresh ground black pepper

Steps:

  • Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat.
  • Reduce the heat slightly to obtain a gentle simmer.
  • Simmer the sauce until reduced by a quarter, 6-8 minutes.
  • Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate.

SWEET COLA RIBS



Sweet Cola Ribs image

The Neelys say, "These ribs will blow you away. The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness. Our secret is removing the fatty membrane from the ribs before cooking and glazing them to sweet perfection at the end of the grill time. Perfection!"

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15h10m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
2 racks pork spare ribs (about 3 pound each)

Steps:

  • For the sauce:
  • In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
  • For the dry rub:
  • Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
  • For the ribs:
  • Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
  • Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
  • Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.

STICKIEST EVER BBQ RIBS WITH CHIVE DIP



Stickiest ever BBQ ribs with chive dip image

Slow cook these American-style pork ribs so they're really tender then coat in an irresistibly sweet, sticky sauce

Provided by Sarah Cook

Categories     Main course

Time 4h10m

Yield Serves 4 or 8 with other bbq food

Number Of Ingredients 13

2 racks baby back pork ribs
2 cans cola
2 tsp toasted sesame seed (optional)
8 tbsp tomato ketchup
8 tbsp soft brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp sweet chilli sauce
1 tsp paprika
300ml pot half-fat soured cream
2 tbsp salad cream
small bunch chive, snipped
6 spring onions, sliced

Steps:

  • Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
  • Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
  • When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
  • Mix the dip ingredients together and chill until ready to serve.
  • Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

Nutrition Facts : Calories 450 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 35 grams sugar, Protein 25 grams protein, Sodium 2 milligram of sodium

SPICY COLA BARBECUE SAUCE



Spicy Cola Barbecue Sauce image

Notes of vanilla and nutmeg-found in Coca-Cola-are layered with aromatics and tangy ketchup to produce a barbecue sauce recipe that's great with ribs.

Provided by Brigid Washington

Categories     Chile Pepper     Garlic     Onion     Pepper     Sauce     Summer     Backyard BBQ     Wheat/Gluten-Free     Tree Nut Free     Quick & Easy

Yield Makes about 1½ cups

Number Of Ingredients 10

½ Scotch bonnet or habanero chile, seeds removed, deveined, finely chopped
1 12-oz. bottle or can of cola (such as Coca-Cola)
3 garlic cloves, finely chopped
¾ cup ketchup
½ cup (packed) dark brown sugar
½ cup grated sweet onion
1 Tbsp. Worcestershire sauce
½ tsp. ground allspice
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
½ tsp. coarsely ground black pepper

Steps:

  • Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE



Grilled Ribs with Cherry Cola Barbecue Sauce image

Lick-your-fingers good! Baby back ribs are a fantastic summertime supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 9

5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce

Steps:

  • Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
  • Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
  • Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
  • Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.

Nutrition Facts : Calories 830, Carbohydrate 31 g, Cholesterol 220 mg, Fat 3 1/2, Fiber 0 g, Protein 53 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 24 g, TransFat 0 g

BBQ RIBS WITH COLA SAUCE



BBQ Ribs With Cola Sauce image

With it's sweet caramel flavor, cola is just begging to be made into a barbecue sauce! Root beer and Dr. Pepper works well too. You can use your method of cooking the ribs instead of the '3-2-1 method' presented here, but try it if you haven't already. The mustard paint does not actually give the meat a mustard flavor in the end, but it does enhance the flavor of the meat, as well as seal and moisten it and act as a glue for the dry rub.

Provided by Whipper

Categories     Pork

Time 6h20m

Yield 2 racks of ribs, 4-6 serving(s)

Number Of Ingredients 27

2 baby back rib racks
6 cups apple wood chips
1/4 cup prepared yellow mustard
1 tablespoon cider vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons brown sugar
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons celery salt
1 teaspoon seasoning salt
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon lemon pepper
1/4 teaspoon mustard powder
1/2 teaspoon rubbed sage
1/2 teaspoon garlic granules (powder)
1/8 teaspoon cayenne pepper
1/8 teaspoon ground thyme
1/8 teaspoon allspice
2 cups cola
1 cup ketchup
2 tablespoons mild hot sauce (to taste)
3 tablespoons cider vinegar
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper

Steps:

  • Place the wood chips in water to soak for an hour. If using a gas grill, soak 2/3 (4 cups) of the chips, otherwise soak all of them for use on a charcoal grill.
  • Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. You may need to use a knife to get it started.
  • Combine and mix mustard paint ingredients in a small bowl and slather it completely over both sides of the ribs.
  • Mix the dry rub ingredients well with your fingers in a small bowl, then sprinkle onto both sides of the ribs.
  • Prepare the grill for indirect cooking - for a gas grill only turn on the burner on one side turned and the grate above it removed. Preheat to 225-250°F.
  • For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two seperate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
  • For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
  • Place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
  • After they've cooked for 3 hours, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. You may add some more dry rub at this point to intensify the flavor more.
  • In the meantime, add sauce ingredients in a small saucepan and whisk. Bring to a boil, then reduce to a simmer and continue to simmer for 30 minutes. Allow to cool to room temperature.
  • After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil and return them to the grill. Be careful moving them because at this point the ribs are quite tender and can break.
  • Continue to cook for 1 hour, hence the term '3-2-1' (hours for each step of cooking). Baste with the cola sauce during the last 20 minutes.
  • Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again and will be much easier to handle). Let them rest for 10 minutes before cutting up into individual ribs.

Nutrition Facts : Calories 172.4, Fat 1.3, SaturatedFat 0.1, Sodium 1054, Carbohydrate 40.9, Fiber 2.1, Sugar 33.7, Protein 2.8

Tips:

  • Choose the right ribs: Select meaty ribs with good marbling. Baby back ribs are a popular choice, but you can also use spare ribs or St. Louis-style ribs.
  • Prepare the ribs: Remove the membrane from the back of the ribs and trim off any excess fat. You can also cut the ribs into individual portions if desired.
  • Make the cola sauce: Combine cola, brown sugar, ketchup, mustard, Worcestershire sauce, garlic, and onion in a saucepan. Bring to a simmer and cook for about 15 minutes, or until the sauce has thickened.
  • Cook the ribs: Preheat your grill or smoker to 225°F (107°C). Place the ribs on the grill or smoker and cook for 2-3 hours, or until the meat is tender and falling off the bone. Baste the ribs with the cola sauce every 30 minutes or so.
  • Serve the ribs: Once the ribs are done cooking, remove them from the grill or smoker and let them rest for a few minutes. Serve the ribs with additional cola sauce, if desired.

Conclusion:

Cola-braised ribs are a delicious and easy-to-make dish that is perfect for any occasion. The cola sauce adds a unique and flavorful twist to the ribs, and the meat is always tender and falling off the bone. So next time you're looking for a new way to cook ribs, give this recipe a try. You won't be disappointed!

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