Featured Recipe
Beef Ribs Cola BBQ
By Kate
"
Slow-simmered beef ribs cooked in cola and pepper until the meat pulls from the bone. Finished on a medium-hot grill, basted with a smoky, tangy barbecue sauce featuring molasses, smoked paprika, and a splash of apple cider vinegar. The sauce thickens down to a glaze, sticky and rich. Sturdy ribs cut between bones for easy serving. Prep involves gentle simmering rather than roasting for tenderness. Grill finish adds caramelized char and fragrance. Substitutions include root beer for cola and cider vinegar for white vinegar, tweaking sweetness and acidity. Perfect for backyard grilling with a salad side.
"
Prep:
20 min
Cook:
Total:
Serves:
4 servings
barbecue
grilling
beef ribs
American cuisine
Introduction
Ribs need patience and respect. Not just sear-and-eat. Start slow—cola simmers the meat, softening collagen without drying. It’s about coaxing tenderness, not rushing to char. Don’t skimp on cracked pepper — it hits all the right spots with punch, no boring blandness allowed. The sauce is a smoky, tangy mix that sticks like stubborn paint on ribs, layering flavor lick by lick. Grill finish is non-negotiable: that last caramelization, the hiss and pop of fat hitting fire. Root beer or cola, cider vinegar over white adds roundness. Tricks learned over years: keep your simmer low; a rolling boil ruins the tenderness. Sauce thickness is your call—thicker glaze sticks better but watch for bitterness from burning spices. Cutting between ribs helps serveability; makes sharing easier. Take your time; ribs reward.
Ingredients
About the ingredients
Beef ribs yes; buy sturdy racks, not too thin or fatty. You want bones handy for flavor and structure. Cola adds sweetness and acidity; root beer works if you want more vanilla notes; avoid diet colas—they break down protein oddly. Water only if ribs aren’t submerged fully during simmering—too much dilutes flavor but ensure full coverage. Butter backs the onion’s sweetness, but olive oil can sub if you want lighter notes. Smoked paprika over regular for depth. Mustard powder instead of prepared mustard keeps control over heat and moisture. Molasses is key for that deep, complex sweetness; honey substitutes but milder. Vinegar choice—apple cider lends fruitiness while white vinegar hits sharper, more vinegar-forward. Feel free to adjust chili flakes to your heat tolerance—more for a kick, less if muting is needed.
Method
Simmer ribs
- Arrange ribs in a wide pot or deep pan, scatter cracked pepper over. Pour cola/root beer over ribs, add just enough water to cover meat if needed. Bring to a gentle boil — bubbles softly rising not roaring. Cover partially, reduce heat to very low. Simmer 2 hours 45 minutes to 3 hours until the meat pulls easily from bones with a fork. Ribs should wobble when lifted, not stiff. Drain ribs carefully, reserve about 200 ml (three quarters cup) of cooking liquid.
- Heat butter or oil in medium saucepan. Sauté onion until translucent, edges starting to turn golden, about 5 minutes. Add garlic, mustard powder, smoked paprika, and chili flakes. Stir for 1-2 minutes until aromatic — the paprika will darken slightly, releasing smoky scent.
- Pour ketchup, apple cider vinegar, molasses, and reserved cooking liquid into the pan. Bring to a low boil, then simmer gently about 8–10 minutes. Sauce should thicken, glossy but pourable. Taste test: balance sweetness and tang; add pinch salt and pepper to finish.
- Preheat barbecue or grill to medium heat — around 180 to 200 Celsius (350–400 Fahrenheit). Oil grill grates lightly to prevent sticking. Place ribs on grill, brush generously with barbecue sauce. Grill 5–6 minutes per side, basting multiple times to build up layers of sticky glaze.
- Look for charred spots, bubbling sauce, and sizzling meat fibers pulling apart. Avoid flare-ups by moving ribs if flames rise.
- Serve hot with fresh crunchy slaw — apple and cabbage duo works nicely. Add chopped pecans for contrast.
- Enjoy ribs that yield with bite still intact. No soggy mush.
- If no grill, broil ribs on a sheet pan, watching closely to caramelize edges.
BBQ sauce
Grill time
Technique Tips
Simmer on lowest heat possible—don’t chatter it up with a rolling boil or meat will toughen. Cover partially; steam cooks evenly but lets some reduction happen. The meat should feel like tough beef jerky before simmering, but after three hours it’s soft and pliant. Reserve cooking liquid carefully—don’t pour away until you’re sure; it carries the essence of ribs. For sauce, get the onions golden but not scorched—caramelization adds savor but burnt bites ruin the sauce. Stir frequently at simmer stage so ketchup and molasses don’t stick. Grill ribs on oiled grate to avoid clawing meat; keep an eye on flames, baste often. The goal is char and sticky glaze, not burnt edges. If grilling is not an option, broiling or a hot oven works but lacks some smoke complexity. Serve immediately; sauce thickens and clumps if left too long on ribs.
Chef's Notes
- 💡 Simmer those ribs on low heat. A gentle approach keeps meat tender. Don't rush. High heat toughens. Water's optional. Just cover fully with braising liquid.
- 💡 Use a wide pot for good heat distribution. Cooked ribs should wobble. Shouldn't be stiff hard. Carefully drain—don't lose that rich cooking juice. Save it.
- 💡 For sauce, onions caramelize slow. Shouldn't burn, just golden. Adds sweetness; avoid bitter. Stir often. Ketchup and molasses need attention, don't stick.
- 💡 Grill's hot, check heat often. Baste ribs while cooking. Sticky glaze develops, look for char. If flames flare up, shift ribs to manage fire.
- 💡 Substitutions matter. Root beer integrates well, different flavor. Cider vinegar balances sweetness. No white vinegar please. Smoked paprika gives depth.
