Backyard St. Louis-Style Pork Ribs With Spicy Cola Barbecue Sauce
This recipe for hot and sticky BBQ ribs offers a mouthwatering combination of sweet and spicy flavors that will have your taste buds dancing with delight. The secret lies in the homemade hot and sticky BBQ rub, complemented by a bold and zesty spicy cola barbecue sauce that will take your ribs to a whole new level of deliciousness. Perfect for grilling outdoors and enjoying with friends and family, these ribs are sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1/2 cup packed dark brown sugar
- 2 Tbs. granulated sugar
- 1 Tbs. molasses powder (optional)
- 1 Tbs. kosher salt, preferably Morton's
- 1/2 Tbs. hot smoked Spanish paprika
- 1 1/2 tsp. coarsely ground black pepper
- 1 tsp. chipotle chili powder
- 1/2 tsp. cayenne pepper
- 4 Tbs. (1/2 stick) unsalted butter
- 1 large yellow onion, chopped
- 1 large yellow onion, chopped
- 1 cup ketchup
- 1/2 cup packed dark brown sugar
- 1/2 cup cider vinegar
- 1/3 cup Worcestershire sauce
- 3 Tbs. tomato paste
- 2 tsp. ancho or New Mexico chili powder
- 1 tsp. kosher salt
- 1 tsp. finely ground black pepper
- 1 can (12 fl. oz.) spicy cola
- Hickory or apple wood chips, soaked in water for 30 minutes
- 4 slabs St. Louis-style pork ribs, each about 3 lb.
Instructions
- To make the hot and sticky BBQ rub, in a bowl, combine the brown sugar, granulated sugar, molasses powder, salt, paprika, black pepper, chili powder and cayenne and mix well. You will have about 3/4 cup rub. Use immediately, or store in an airtight container at room temperature for up to 6 months.
- To make the spicy cola barbecue sauce, in a heavy saucepan over medium heat, melt the butter. Add the onion and garlic and sauté until translucent, about 10 minutes. Add the ketchup, brown sugar, vinegar, Worcestershire, tomato paste, chili powder, salt, black pepper and cola and simmer until the flavors have blended, about 15 minutes. Stir and continue cooking until the sauce begins to thicken, 20 to 30 minutes more, and then taste and adjust the seasonings with salt and black pepper, if desired. Remember, the ribs will have plenty of spice rub on them, so don’t overseason the sauce.
- Let the sauce cool until it is warm but no longer boiling hot, about 10 minutes. Puree with an immersion blender or a stand blender (this will make the sauce thicker). Continue to let cool. You will have about 5 cups of sauce. Use immediately, or store tightly covered in the refrigerator for up to 2 weeks.
- Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat (300°F). If using wood chips, place the soaked chips directly on the charcoal or in the smoking box of the gas grill.
- Remove the silver skin from the back of the ribs, if desired, and rub liberally with the hot and sticky BBQ rub. Cover and let stand for 15 to 20 minutes.
- Place the ribs, bone side down, in the center of the grill grate or in a rib holder or rack, making sure they are not over a direct flame. Close the grill lid and cook until the meat is tender and has pulled back from the ends of the rib bones, 2 to 3 hours. Leave the ribs untended for the first 30 minutes—this means no peeking (especially important if using wood chips). If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly.
- Brush the ribs with the spicy cola barbecue sauce 20 minutes before the end of cooking, unstacking the ribs if necessary. Remove the ribs from the grill and let rest for 10 minutes, and then cut into individual portions. Warm the remaining barbecue sauce in a saucepan and serve on the side. Serves 6.
- Recipe courtesy of Chef Elizabeth Karmel.
Yield
Serves 6.
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