Best 8 Soda Pop Ribs Recipes

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COCA-COLA BRAISED SHORT RIBS



Coca-Cola Braised Short Ribs image

These Coca Cola Braised Short Ribs are fall-off-the-bone tender. Serve over mashed potatoes for a comfort meal that's perfect for winter!

Provided by Paula Jones

Categories     Beef

Number Of Ingredients 14

4 pounds beef short ribs
kosher salt
black pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped rosemary
2 carrots - peeled and finely chopped
2 stalks celery - finely chopped
1 small onion - minced
3 cloves garlic -minced
2 cups Coca-Cola
2 cups beef broth
2 tablespoons tomato paste
1 bay leaf

Steps:

  • Place ribs into a bowl large enough to hold all ribs. Season ribs with salt/pepper and herbs. Cover and allow ribs to come to room temperature.
  • Preheat oven to 350 degrees.
  • Into a deep sided heavy bottom Dutch oven heat oil over medium heat
  • Add ribs and brown on all sides. Do this in batches if necessary. Do not crowd the pan. Transfer browned ribs to a plate and set aside.
  • To Dutch oven add: carrots, celery, onion and garlic. Saute until softened. Stirring as necessary.
  • Add Coca-Cola, broth, tomato paste. Stir to combine. Add bay leaf.
  • Return ribs to Dutch oven. Cover with lid.
  • Transfer Dutch oven into oven and cook for 2 hours. Turning ribs half way through.
  • Carefully remove lid and continue cooking additional 45 minutes OR until ribs are fall off the bone tender.
  • Remove and discard bay leaf.

EASY CROCKPOT BBQ COCA-COLA RIBS RECIPE!



Easy Crockpot BBQ Coca-Cola Ribs Recipe! image

Ribs have never been easier or tastier than with this easy Crockpot BBQ Coca-Cola Ribs Recipe!

Provided by The Frugal Girls

Categories     Entree

Time 4h5m

Number Of Ingredients 5

3 pounds Pork Backribs
18 ounces Sweet Baby Ray's Barbecue Sauce {1 bottle }
6 ounces Coca-Cola {use ½ of a 12 oz. can}
Optional: ⅛ teaspoon Salt
Optional: ⅛ teaspoon Pepper

Steps:

  • Cut Rib rack in half
  • Sprinkle ribs with Salt and Pepper, then place in Crockpot.
  • Combine BBQ Sauce and Coke in bowl, mix well, reserve 1/2 cup, then pour remainder of sauce over ribs in Crockpot.
  • Cover Crockpot with lid and cook on HIGH for 4 hours, or LOW for 8 hours, or until done.
  • When ribs are done, remove from Crockpot and brush on remaining 1/2 cup of sauce before serving. ENJOY!!
  • Optional: spoon sauce from Crock Pot over ribs 1-2 times while cooking to keep extra moist.

SODA POP RIBS



Soda Pop Ribs image

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

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

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

INSTANT POT COLA-BRAISED SHORT RIBS



Instant Pot Cola-Braised Short Ribs image

With the help of an Instant Pot® and some cola, these saucy short ribs will give you that "braised all day" flavor and tenderness in just under two hours. The acidity of the cola not only helps tenderize the beef, but also rounds out the spices and balances the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 17

2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 pounds bone-in short ribs, cut crosswise into 4-inch-long pieces
3 tablespoons canola oil
2 cups thinly sliced yellow onions (about 1 large)
2 tablespoons tomato paste
4 cloves garlic, coarsely chopped
2 1/2 cups cola (not diet), such as Coca-Cola
3 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup plus 2 tablespoons low-sodium beef broth
3 tablespoons cornstarch
Mashed potatoes, polenta or rice, for serving, optional

Steps:

  • Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes.
  • Set a 6-quart Instant Pot® to high saute (see Cook's Note) and add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate.
  • With the pot still on high saute, add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally with a wooden spoon to scrape up bits on the bottom, until softened, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste is deeply toasted, 1 to 2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the ribs back into the pot along with any juices on the plate and turn to coat with the liquid. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the short ribs to a large plate.
  • Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.

ADAM'S RIBS



Adam's Ribs image

Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them!

Provided by JoAnn

Categories     Pork

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 country-style pork ribs
Dr. Pepper cola, not diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
your favorite barbecue sauce

Steps:

  • Place ribs in large stock pot and pour Dr. Pepper over ribs to cover.
  • Add garlic, liquid smoke and onion.
  • Bring to a boil, lower to simmer and cook until ribs are tender.
  • Place ribs in baking pan and pour BBQ sauce over ribs.
  • Bake at 350 degrees for about 30 to 45 minutes.
  • Or they can be put on BBQ grill.

Nutrition Facts : Calories 504.4, Fat 30.3, SaturatedFat 6.1, Cholesterol 189.4, Sodium 163.4, Carbohydrate 4.7, Fiber 0.7, Sugar 1.6, Protein 50.2

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.

SODA POP PORK RIBS



Soda pop pork ribs image

These are so tender and delicious!! You'll fall in love!

Provided by sherry monfils

Categories     Ribs

Time 1h45m

Number Of Ingredients 7

2 Tbsp canola oil
5 lb country-style pork ribs
1 12 oz can cherry soda cola
1 12 oz bottle chili sauce
2 Tbsp worcestershire sauce
2 Tbsp hot pepper sauce
1 10 oz jar maraschino cherries

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.

GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE



Grilled Pork Spareribs With Soda Bottle Barbecue Sauce image

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

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)

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.

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