Cherry Cola Ribs - How to Make Tender, Fall-Off-The Bone-Ribs
Cherry Cola Ribs - How to Make Tender, Fall-Off-The Bone-Ribs
Want to make ribs that are tender, moist, fall-off-the-bone, melt-in-your-mouth, sticky, spicy and sweet?! There are a few simple tricks that will help you do just that
A long time secret of rib-masters is to marinate the ribs overnight in cola. The carbonation breaks down the tough proteins, resulting in really tender ribs. But why not take it one step further? Instead of just cola ribs, why not cherry cola ribs?
The addition of a cherry glaze to the cola soaked ribs, results in the perfect combination of sweet and savory and with the help of a little jar of maraschino cherries, it couldn't be easier. What I love about using maraschino cherries in this recipe is they are available all year round - youprobably have a jar in the fridge and they add not only sweetness but gorgeous color.
Another great tip is to remove the membrane that covers the back of the ribs, it is simple to do and will result in truly fall-off-the-bone tender ribs.
Cherry Cola Ribs
Ingredients
5 pounds baby back ribs
1 2 liter bottle Cola
Salt & Pepper
1 10 ounce bottle maraschino cherries without stems
1 -2 teaspoons chili garlic sauce
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 4 tablespoons brown sugar - optional
Directions
Flip the ribs bone side up and insert a dinner knife just under the white membrane that covers the meat and bones. Gently peel the membrane off. Place ribs in a baking dish or roasting pan and pour the cola over. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 275 degrees. Remove the ribs from the cola, reserving the cola for the sauce. Pat the ribs dry with paper towels and season liberally with salt and pepper on both sides. Pour the cola into a saucepan, wipe of the baking dish or roasting pan and return the ribs to the pan. Cover with foil and bake for 3 3 hours or until the meat is very tender.
While the ribs are baking, make the glaze. Puree the maraschino cherries, with the juice, in a blender or small food processor. Add to the cola in the sauce pan. Add 1 teaspoon of chili garlic sauce, the mustard, vinegar and teaspoon of both salt and pepper. Bring to a boil. Continue to boil, uncovered until the liquid reduces down to about 1 cup and is very thick. Skim the foam off the top of the mixture occasionally and stir once in a while. When the mixture is reduced and thick, taste it you may want to add some more chili garlic sauce if you like it spicier and some brown sugar if you want it sweeter this is to taste. Also check to see if it needs more salt and pepper. Reserve glaze until the ribs are done.
When the ribs have finished baking in the oven, remove and turn the heat up to 500 degrees (or you can use the broiler turn to high). Place ribs on a baking sheet, bone side down, and brush the glaze liberally over the top. Cook or broil for about 5 minutes, watching to make sure the glaze does not burn.
Serves 4- 6.
As with all my recipes, this is a gluten free recipe.
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