Coca-Cola-Glazed Baby Back Ribs

Prep Time
Cook Time
1h 15m
Ready In

"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


  • 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.


No special items needed.

6 Reviews


I used jalapeno peppers and removed the seeds to tone down the heat for my hot fearing husband, but other than that pretty much followed the recipe. The ribs were extremely tasty, and we loved these finger licking ribs! I have put them on my menu now to make when we get a hankering for ribs!


review by:
(27 Mar 2019)


Wonderful ribs with lots of flavor. I didn't use the scotch bonnets, and instead used banana pepper. They gave it a little zest and just enough to call it spicy. We will have these again this weekend sometime for our big summer end outing.


review by:
(30 Aug 2014)


OK so we're wimps and made this with jalapenos minus the seeds and pith, instead of the scotch bonnets, but it just made it milder for us. Delicious and repeatable! I plan to share this recipe with others too so it can be enjoyed by many!


review by:
(5 Jun 2014)


We loved these ribs but I have to be honest and tell you we used jalapenos instead of the scotch bonnet peppers and that was just the right amount of heat for us. 5 stars all the way!


review by:
(26 Apr 2013)


The ribs were meaty and so tender. The flavor was just the right blend of ingredients and we loved these ribs! I want to make these again and use hot sauce in place of the hot peppers. I used jalapenos this time.


(11 Aug 2012)


Lip smackin good is exactly right!


review by:
(27 Mar 2012)

You'll Also Love