Ingredients:

  • Rack Pork Loin Back Ribs (approx. 2.5 lbs / 1.1 kg), membrane removed
  • /4 cup packed Brown Sugar
  • Tablespoons Smoked Paprika
  • Tablespoon Kosher Salt
  • Tablespoon freshly ground Black Pepper
  • teaspoon Garlic Powder
  • teaspoon Onion Powder
  • /2 teaspoon Cayenne Pepper (optional)
  • can (12 fl oz) full sugar Cola
  • cup Ketchup
  • /4 cup Apple Cider Vinegar
  • Tablespoons Worcestershire Sauce
  • Tablespoon Molasses
  • Tablespoon Dijon Mustard
  • Tablespoons packed Brown Sugar (for sauce)
  • cloves Garlic, minced
  • Salt and Pepper to taste

Instructions:

  1. Prep the Ribs: Pat the ribs dry with paper towels. Remove the thin silverskin membrane from the bone side by lifting an edge with a knife and grasping with a paper towel for grip.
  2. Mix the Dry Rub: Combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) thoroughly in a small bowl.
  3. Season Generously: Evenly coat both sides of the rack of ribs with the prepared dry rub, pressing it gently into the meat. Allow to rest at room temperature for 15 minutes.
  4. Prepare the Oven & Pan: Preheat the oven to 300°F (150°C). Line a roasting pan with heavy-duty foil, then place the ribs bone-side down on the foil.
  5. Initial Slow Cook (Tenderizer): Cover the ribs tightly with a second layer of foil to create a sealed packet. Bake for 3 hours.
  6. Make the Cola BBQ Sauce: While the ribs cook, combine the cola, ketchup, apple cider vinegar, Worcestershire sauce, molasses, Dijon mustard, 2 tablespoons of brown sugar, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, whisking occasionally. Reduce heat and simmer for 15-20 minutes until thickened.
  7. Glaze & Finish: Remove the ribs from the oven and carefully discard the top layer of foil. Increase the oven temperature to 400°F (200°C).
  8. Basting: Brush a generous layer of the Cola BBQ sauce over the top surface of the ribs. Return the uncovered ribs to the hot oven for 10-15 minutes.
  9. Final Sticky Coat: Remove ribs, flip them over, brush the second side liberally with sauce, and return to the oven for a final 5 minutes until the sauce is bubbling and sticky.
  10. Rest and Serve: Let the ribs rest on a cutting board for 5-10 minutes before slicing between the bones and serving immediately.