Memorial Day is the start of grilling season. I want to share with you an absolutely unbelievable rib recipe. I taught these all over last summer and the combination of sweet and heat is soooooooo positively off-the-charts good.
I want to give a shout out to the National Pork Board for contributing the pork for my event for The Food Bank of Western Massachusetts a week or so ago. We raised 21K + which equals 100,000 meals! We served these ribs and everyone loved them. I know you will, too.
I made some changes to my website. There are a passle of new recipes to try out. Please click on the link to check things out.
Here’s to a safe and happy weekend. Wear your seatbelt and if you are on the water, your life jacket. Seriously.
Bon Appétit, Y’all!
Coca-Cola–Glazed Baby Back Ribs
Makes about 20 pieces
Coca-Cola is to Atlanta as Guinness is to Dublin. 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 jalapeños instead.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
11/2 cups firmly packed light brown sugar
2 Scotch bonnet chiles, chopped
2 racks baby back ribs (3 pounds total)
Coarse salt and freshly ground black pepper
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
Or, if grilling, simply treat the oven as a grill. Cook the ribs at a moderate heat, 325°F and bake with the grill covered for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
When the ribs are cooked through, set the oven to broil or place on the hot side of the grill or increase a gas grill to high. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
Photo credit: Jeanine Dargis. Adapted from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press.