Baked Ribs with Cola Barbecue Sauce
These tender, juicy BBQ ribs are slow-cooked to perfection and finished with a sticky, caramelized glaze that will have everyone asking for seconds. A foolproof method that delivers restaurant-quality results right in your own kitchen!
✔ Ingredients :
- 2 racks pork baby back ribs (about 4-5 pounds)
- 1 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 2 cups barbecue sauce
- ¼ cup apple cider vinegar
- 3 tablespoons honey
- 2 cloves garlic, minced (about 2 teaspoons)
✔ Directions :
- Preheat your oven to 275°F (135°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Prepare the ribs by removing the membrane from the back. Slide a knife under the membrane at one end of the rack, then grip it with a paper towel and pull it off completely.
- In a medium bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create your dry rub.
- Pat the ribs dry with paper towels, then generously coat both sides of each rack with the dry rub mixture. Use your hands to massage the rub into the meat.
- Wrap each rack of ribs tightly in aluminum foil with the meaty side up, sealing well to create a packet. Place the wrapped ribs on your prepared baking sheet.
- Bake in the preheated oven for 2½ to 3 hours, until the meat is tender and beginning to pull away from the bones.
- While the ribs are cooking, prepare the BBQ glaze. In a medium saucepan, combine the barbecue sauce, apple cider vinegar, honey, and minced garlic. Simmer over medium-low heat for about 15 minutes, stirring occasionally.
- Remove the ribs from the oven and carefully open the foil packets (watch out for hot steam). Increase the oven temperature to 425°F (220°C).
- Brush both sides of the ribs generously with the prepared BBQ glaze, then return them to the oven, uncovered, for 10-15 minutes until the sauce is caramelized and sticky.
- For extra caramelization, you can finish the ribs under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven and let rest for 5-10 minutes before cutting between the bones to serve.
Prep time: 20 minutes | Cook time: 3 hours | Total time: 3 hours 20 minutes | Calories: 485 kcal per serving
✔ Frequently Asked Questions :
1. How do I know when the ribs are done cooking?
The ribs are done when the meat has pulled back from the ends of the bones by about ¼-½ inch and the rack bends easily when held in the middle with tongs. You can also use the toothpick test insert a toothpick between the bones; if it goes in with little resistance, they’re ready.
2. Can I make these ribs in advance?
Yes! You can prepare the ribs through step 6, then refrigerate them (still in their foil) for up to 24 hours. When ready to serve, bring to room temperature for 30 minutes, then continue with the glazing and final cooking steps.
3. What can I serve with BBQ ribs?
Classic sides include coleslaw, cornbread, mac and cheese, baked beans, potato salad, or corn on the cob. A fresh green salad also provides nice contrast to the rich ribs.
4. Can I use a different type of ribs?
Yes, you can use St. Louis-style ribs or spare ribs instead of baby back ribs. Keep in mind that these cuts are typically larger and may require 30-60 minutes of additional cooking time.
5. Can I make these ribs on the grill instead of in the oven?
Absolutely! Prepare the ribs as directed, then cook them in foil packets over indirect heat at about 275°F for the same amount of time. Finish by unwrapping and glazing them over direct medium heat for the final 10-15 minutes.
✔ Tools You’ll Need :
- Large baking sheet
- Heavy-duty aluminum foil
- Small bowl for mixing dry rub
- Pastry brush for applying glaze
- Meat thermometer (optional)
- Sharp knife for cutting ribs
- Medium saucepan for preparing the glaze
- Tongs for handling hot ribs
- Paper towels
✔ Tips for Success :
- For the most tender results, don’t skip removing the membrane from the back of the ribs. This tough layer prevents flavors from penetrating and can make the ribs chewy.
- Apply the dry rub at least 30 minutes before cooking, or for even better flavor, apply it the night before and refrigerate the seasoned ribs overnight.
- The low and slow cooking method is key to tender ribs. Don’t try to rush by increasing the temperature.
- For a spicier version, add more cayenne pepper to the dry rub or a few dashes of hot sauce to the glaze.
- Save any leftover BBQ glaze to serve on the side for those who enjoy extra sauce.
- Let the ribs rest after cooking to allow the juices to redistribute for maximum flavor and tenderness.
✔ Allergy Information :
- Contains: None of the major allergens (dairy, eggs, nuts, wheat, soy, fish, shellfish)
- May contain: Depending on the barbecue sauce used, check the label for potential allergens such as wheat (from soy sauce), soy, or mustard
- The recipe is naturally gluten-free when using a gluten-free barbecue sauce
