Coca-Cola-Glazed Baby Back Ribs
Recipe: #1419
October 26, 2011
Categories: Ribs - Pork, Southern, Game/Sports Day, July 4th, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"Pork has a natural affinity for sweet, rich caramel flavors. These "nouveau" Southern ribs are by no means traditional, but they are lip-smacking good. Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapenos instead. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (88 g)
- Calories 195.4
- Total Fat - 8.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 51.3 mg
- Sodium - 84.7 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0 g
- Sugars - 15.2 g
- Protein - 13.8 g
- Calcium - 15.7 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To make the glaze, in a small saucepan, bring the Coke, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes.
Step 2
Decrease the heat to low and keep the sauce warm while the ribs cook.
Step 3
Preheat oven to 325º.
Step 4
Liberally season both sides of the ribs with salt & pepper, and place the ribs in a broiler pan and bake 30 minutes, glazing the ribs occasionally.
Step 5
Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, until the ribs are tender and the meat is starting to pull away from the bone.
Step 6
When the ribs are cooked through, set the oven to broil and liberally spoon half the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5-7 minutes.
Step 7
Turn over, repeat with remaining glaze, an additional 5-7 minutes.
Step 8
Serve with lots of napkins.
Tips
No special items needed.
6 Reviews
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