I’m not a health fanatic, but I do try to maintain a healthy balanced diet. I eat my veggies, limit my junk food and barely touch alcohol. But I have one weakness: Coca Cola. Not Pepsi, or any other dark colas, just Coke. It’s my guilty pleasure.
I try to limit my intake by splitting a can with someone else, so I’m not drinking a huge amount at once time. I also try not to finish my coke when I order it as restaurants, because the portion size is usually ridiculous. I feel like it’s ok for me to have a bit as a treat, so long as I don’t go overboard.
But when the folks from Ricardo asked me to try out one of their barbecue recipes, and I saw cola ribs as an option, I knew I had to make them! Even though the recipe uses an entire 2 litre bottle of Coke. And you know what? I don’t regret that decision at all, those ribs were delicious!
My mom wanted to have the ribs for her Mother’s Day dinner, so we planned to barbecue them out on our deck. It would be our first barbecue of the season, which is always exciting! I was extra excited because I would finally have a chance to try out my Weber Q 1200 grill that I got from the Weber Grill Academy. It’s been sitting in our living room for months, waiting for the snow to melt.
I had the ribs simmering away in a pot filled with Coke and black pepper, and was busy gathering the ingredients for the barbecue sauce. My mom offered to go outside and set up the grill for me, and walked out the door to our deck.
I swear she was out there for no more than a minute, when suddenly I heard the sounds of heavy rainfall.
Luckily, she managed to scramble back inside before getting completely drenched. We had to wait for the storm to pass before I could put the ribs on the grill, but it ended up working out because we had side dishes to work on anyhow.
When the rain finally stopped, my dad and I headed out to get grilling (and photographing!).
The ribs were fully cooked after boiling in the cola mixture for almost 3 hours, and they had taken on the sweetness from the Coke. It only took about 4 minutes of grilling per side to get some caramelization on the ribs, and build up the glaze.
I’ve made some tasty rib recipes before, but this one was a hit! I loved the sweet flavour of the meat. The barbecue sauce doesn’t have a strong cola flavour, because it only has one cup of the cooking liquid, but the molasses and vinegar in it helps to add depth to the flavour of the ribs in general. I added in about a tablespoon of honey to the sauce, because I wanted to balance out the intensity of the molasses a bit.
You can get the recipe for these awesome ribs here: Grilled Beef Ribs Smothered in Cola Barbecue Sauce.
I have been compensated for this post with a subscription to Ricardo magazine, however everything I wrote is my own opinion.
Ricardo is a brand that I trust, and have supported via social media in the past.