Tuesday, July 14, 2009

Coca-Cola Glazed Baby Back Ribs (But I made Pork Roast)

(Originally published in November 2008)
I made this dish tonight and took the time to take pictures as I went. Since I added the sidebar tracker, this post has received the most Google hits of any of my blog posts.
Like it says below, I buy a 3 pack of pork roasts. Later this week I will be posting the other ways I like to use the meat from this recipe. Make sure to reserve all liquid along with excess pork roasts... but for now here is how to make this...in pictures!

I served the first roast sliced with some of the juice poured over the top of it, and a side of corn on the cob!!

(Original Post from November 11, 2008, recipe below)
Ok here is my favorite new recipe. (sorry no pics this time, I'll add one next time I make this)
This is delish.
Before I start listing the ingredients, it looks like ALOT. But more than half of them are spices. I buy mostly all of my spices from Winco in the bulk section. I have been very successful in doing this. Alot of this you will probably have onhand anyway!

Coca-Cola Glazed Baby Back Ribs (I made Pork Roast)

Classic BBQ Rub:
2 Tbsp Smoked Paprika (I think mine is just regular)
2 Tbsp Kosher Salt
3 Tbsp Granulated Sugar
2 Tbsp Brown Sugar
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
1 Tbsp Ground Black Pepper
1/2 Tbsp Cayenne Pepper (How do you accurately measure that without getting all technical?)
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Celery Salt (I couldn't find Celery Salt so I used Celery Seed)
1 Tsp Oregano, Crushed

1 Cup Coca-Cola Classic
1/4 Cup Apple Cider Vinegar
1 1/2 Cups Firmly Packed Brown Sugar
2 Jalapeno peppers, chopped (you can substitute hotter or milder peppers here...I just added 2 extra jalapenos cuz I'm kinda crazy like that) *Note* the thing of Jalapenos is that it's a gamble every time. Sometimes they will burn your mouth right off, and other times they are as mild as can be. The last time I made this roast with 4 jalapenos, it had Ryan running for the bread.

3 Pounds Baby Back Pork Ribs (About 2 Racks)
I used a pack of 3 pork roasts from Winco. (ya, this is that yummy)

1. The day before, (I forgot this step both times I made this recipe, it wasn't the end of the world) mix rub ingredients together and completely coat ribs (or roast). Wrap loosely with foil and refrigerate overnight. (if you forget to do this step the day before like me, don't worry, just put the rub on and go to the next step)

2. The next afternoon, bring the cola, vinegar, brown sugar and chiles to a boil in a small saucepan over high heat; reduce the heat to med-low and simmer until syrupy, about 10 min or longer. (this will be syrupy, but not thick at all) decrease the heat to low and keep the sauce warms while the ribs cook)

Skip to the bottom if making a roast!
3. Preheat oven to 325 degrees. Place the ribs on a broiler pan and bake for 45 min, glazing the ribs occasionally with the cola mixture. Turn the ribs over and continue to cook for an additional 45 min or longer, glazing occasionally until the ribs are tender and the meat is starting to pull away from the bone.

4. Set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5-7 min. Turn over; repeat with the remaining glaze, an additional 5-7 min. Serve immediately with lots of napkins.

5. You can also do step #4 on the grill.

If making a roast:
This is just what I did. I put some olive oil in the bottom of my dutch oven and seared the outside of the roast. (any variation of pan/pot would work for this) Then I took the syrup mixture and poured it in the dutch oven around the roast, and cooked in the oven at 300 degrees until roast got to 160 degrees. I don't see why you couldn't do this in a crockpot either.

This is one of the easiest recipes I've made in a long time. The ribs look a little more time intensive. But this roast is so yummy.
It's a must have to add to your menu plan.


Donna Boucher said...

This sounds wonderful! Thanks!

madridmom said...

since 1 Tablespoon is the same as 3 teaspoons, 1/2 TBSP would be measured as 1 1/2 teaspoons. My measuring spoon set even has one that is that exact size but if not just do the one tsp and then 1/2 tsp.

Taryn said...

Wow- those are beautiful photos. I am super impressed. I want to eat it even though I know it would be too spicy just because it looks so good!