BBQ Ribs With Cola Sauce Recipe

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Ingredients:

Serving

2 baby back rib racks
6 cups apple wood chips
1/4 cup prepared yellow mustard
1 tbsp cider vinegar
1 1/2 tsp lemon juice
1 1/2 tsp brown sugar
2 tbsp brown sugar
1 tbsp paprika
2 tsp garlic salt
1 1/2 tsp onion salt
1 1/2 tsp celery salt
1 tsp seasoning salt
1 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp lemon pepper
1/4 tsp mustard powder
1/2 tsp rubbed sage
1/2 tsp garlic granules (powder )
1/8 tsp cayenne pepper
1/8 tsp ground thyme
1/8 tsp allspice
2 cups cola
1 cup ketchup
2 tbsp mild hot sauce (to taste)
3 tbsp cider vinegar
2 garlic cloves, minced
1/2 tsp fresh ground black pepper

Directions:

Place the wood chips in water to soak for an hour. If using a gas grill, soak 2/3 (4 cups) of the chips, otherwise soak all of them for use on a charcoal grill.
Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. You may need to use a knife to get it started.
Combine and mix mustard paint ingredients in a small bowl and slather it completely over both sides of the ribs.
Mix the dry rub ingredients well with your fingers in a small bowl, then sprinkle onto both sides of the ribs.
Prepare the grill for indirect cooking - for a gas grill only turn on the burner on one side turned and the grate above it removed. Preheat to 225-250°F.
For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two seperate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
Place the ribs on the cool side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
After they've cooked for 3 hours, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. You may add some more dry rub at this point to intensify the flavor more.
In the meantime, add sauce ingredients in a small saucepan and whisk. Bring to a boil, then reduce to a simmer and continue to simmer for 30 minutes. Allow to cool to room temperature.
After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil and return them to the grill. Be careful moving them because at this point the ribs are quite tender and can break.
Continue to cook for 1 hour, hence the term '3-2-1' (hours for each step of cooking). Baste with the cola sauce during the last 20 minutes.
Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again and will be much easier to handle). Let them rest for 10 minutes before cutting up into individual ribs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.19 Kcal (1156 kJ)
Calories from fat	119.02 Kcal
		% Daily Value*
Total Fat	13.22g	20%
Cholesterol	0.15mg	0%
Sodium	779.52mg	32%
Potassium	162.12mg	3%
Total Carbs	37g	12%
Sugars	13.17g	53%
Dietary Fiber	3.25g	13%
Protein	3.99g	8%
Vitamin C	14.9mg	25%
Vitamin A	0.3mg	9%
Iron	1mg	6%
Calcium	43.5mg	4%

Amount Per 100 g
Calories	153.32 Kcal (642 kJ)
Calories from fat	66.07 Kcal
		% Daily Value*
Total Fat	7.34g	20%
Cholesterol	0.08mg	0%
Sodium	432.73mg	32%
Potassium	90mg	3%
Total Carbs	20.54g	12%
Sugars	7.31g	53%
Dietary Fiber	1.8g	13%
Protein	2.21g	8%
Vitamin C	8.3mg	25%
Vitamin A	0.2mg	9%
Iron	0.6mg	6%
Calcium	24.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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