FallOffTheBone Oven Ribs with Deep Dark Cola Barbecue Glaze

Cola Bbq Oven Ribs

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Preparation time:25 Mins

Cooking time:03 Hrs 15 Mins

Servings:4 servings

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:

• 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.
• 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.
• 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.
• 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.
• Initial Slow Cook (Tenderizer): Cover the ribs tightly with a second layer of foil to create a sealed packet. Bake for 3 hours.
• 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.
• 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).
• 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.
• 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.
• Rest and Serve: Let the ribs rest on a cutting board for 5-10 minutes before slicing between the bones and serving immediately.

Nutrition Facts

Calories	2778 kcal
Protein	21.6 g
Fat	16.2 g
Carbs	185.1 g
Fiber	36.9 g
Sodium	1357 mg

Recipe Info

Category	Main Course
Cuisine	American

Ditching the Grill: Unlocking Tender OvenBaked Ribs with Cola Barbecue Sauce Magic

There are few culinary triumphs as universally satisfying as a rack of perfectly cooked ribs succulent, smoky, and dripping with a sticky glaze. Traditionally, achieving that fall off-the-bone tenderness required dedicating an entire weekend to tending a smoker, battling wind, or hoping for dry weather.

But what if I told you that the absolute Best Oven Baked Barbecue Ribs can be created entirely within the confines of your home oven? This recipe for Oven Baked Ribs with Cola Barbecue Sauce proves that patience, not pyrotechnics, is the true secret to success.

We are transforming humble pork loin back ribs into a show stopping centerpiece, requiring only a simple dry rub and a transformative, sweet and-tangy homemade reduction.

Why This Cola Glaze Beats Standard BBQ Sauce Every Time

While any good barbecue sauce is welcome on ribs, the magic in this preparation lies specifically in the use of cola. Most standard bottled sauces rely heavily on high fructose corn syrup or molasses for their sticky texture.

By using full sugar cola as the base for our glaze, we introduce carbonation and a unique caramelized depth that simply cannot be replicated. This liquid transforms during the slow cooking and final high heat glaze into something gloriously rich, making these Sticky Cola Ribs instantly memorable.

This isn't just a topping; it’s an integral part of the flavour structure, perfect for learning How To Make Beef Ribs In The Oven as well, although we focus on pork today.

The Two-Step Secret to Fall Off-The-Bone Perfection

The reason these Oven Baked Ribs Recipe instructions yield such spectacular results lies entirely in the technique, which respects the physics of cooking tough cuts of meat. We employ a necessary two-stage process.

First, the low and slow bake, wrapped tightly to steam and tenderize the connective tissues over three hours at a modest 300° F ( 150° C). This is the stage that ensures the meat pulls back naturally from the bone ends.

The second stage involves uncovering the ribs and blasting them with high heat ( 400° F/ 200° C) after applying our homemade Cola Barbecue Sauce. This final blast achieves the caramelization necessary for that signature sticky, slightly chewy exterior crust.

A Chef’s Promise: Maximum Flavor, Minimal Fuss

Do not let the 3-hour cooking time intimidate you; active preparation time for this Easy Oven Ribs recipe is less than 30 minutes. Once seasoned and wrapped, they are entirely hands off until the final glaze.

This method is exceptionally reliable, meaning you can confidently plan these for everything from a relaxed Sunday dinner to a festive Christmas Ribs Recipe centerpiece without the stress of managing outdoor temperatures.

Setting the Stage for Sticky, Sweet Success

Before we dive into simmering the glaze, we must prepare the foundation: the meat and the rub. For the best texture, we typically use St. Louis cut pork loin back ribs, ensuring we first address the silverskin membrane on the bone side.

This tough layer prevents flavour penetration and results in chewy meat, regardless of cooking time. Once that protective layer is stripped away, the rack is ready to absorb the seasonings that will form the initial flavour profile for our Oven Baked Ribs with Cola Barbecue Sauce .

Gathering the Arsenal: Components for Unforgettable Ribs

To create this masterpiece, you need two distinct sets of components: the foundational dry seasoning that penetrates the meat, and the components for the glorious finishing glaze. We'll be relying on classic pantry staples to create a robust flavour base before the cola even enters the picture.

The Primary Meats and Dry Rub Foundations

Our chosen rack of Bone In Ribs In Oven should be patted completely dry before seasoning. This ensures maximum adherence of the dry rub. For the rub itself, we aim for balance: 1/4 cup of packed brown sugar works alongside 2 tablespoons of smoked paprika, which provides a critical smoky note even without a smoker.

We balance this sweetness with 1 tablespoon each of kosher salt and freshly ground black pepper, rounded out by garlic and onion powder for savoury depth. A half teaspoon of cayenne pepper is optional but highly recommended if you enjoy a subtle kick that cuts through the sweetness of the cola.

Building Blocks for the Caramelized Cola Glaze

The sauce is where the heavy flavour lifting happens. While the dry rub seasons the interior, the Cola Barbecue Sauce Ribs flavour comes from simmering down one 12-ounce can of regular, full sugar cola.

Do not substitute diet cola; the necessary sugars are crucial for the caramelization process. We combine this cola base with 1 cup of ketchup for body, 1/4 cup of sharp apple cider vinegar to balance the sweetness, a splash of Worcestershire sauce, 1 tablespoon of rich molasses for colour, and 2 tablespoons of brown sugar.

Two cloves of freshly minced garlic provide aromatic pungency. These ingredients simmer gently until they reduce into a thick, glossy sauce capable of clinging perfectly to the slow cooked meat.

Essential Prep Gear for Your OvenBaked Ribs with Cola Barbecue Sauce

This recipe is simple, requiring only standard equipment. You will need a large, sturdy roasting pan or baking sheet, heavy duty aluminum foil (this is critical for creating a tight seal during the initial bake), a small saucepan for reducing the sauce, and a reliable basting brush for application.

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The Slow Bake Method: Achieving Ultimate Tenderness

The key to delicious Oven Baked Ribs with Cola Barbecue Sauce is understanding that the first phase is about moisture and low heat, not searing or browning. We are essentially creating a low-temperature steam bath for the meat.

Prepping the Rack: Seasoning and Initial Wrap Technique

After applying a generous coating of your prepared dry rub, pressing it firmly into the meat, the ribs are placed bone side down onto a layer of heavy foil in the roasting pan. The next step is non-negotiable for tenderness: create a completely airtight seal by tightly wrapping the entire pan with a second, large sheet of foil.

This traps all the moisture released by the meat, ensuring the connective tissues break down slowly without drying out the surface.

Low and Slow: The Crucial First Cooking Phase

Preheat your oven to a gentle 300° F ( 150° C). The ribs need a full 3 hours in this environment. During this time, the collagen melts into gelatin, basting the meat from the inside out.

When you carefully unwrap the packet after this period, the meat should look pale, deeply seasoned, and should have visibly shrunk back from the bone tips, signalling that it’s ready to accept the glaze.

The Grand Finale: Glazing and Setting the Crust

With the meat beautifully tenderized, it’s time to shift gears completely, focusing on high heat and sticky exterior development to complete your Cola Barbecue Sauce Ribs .

Developing the Rich Cola BBQ Finish

While the ribs undergo their initial long bake, your Cola Barbecue Sauce reduction should be simmering gently on the stovetop. Allow it to reduce by about one-third until it coats the back of a spoon thickly. This concentration deepens the flavour profile immensely.

Broiler Boost: Achieving That Perfect Sticky Surface Texture

Once the ribs are fork tender, discard the top layer of foil, exposing the meat. Increase your oven temperature dramatically to 400° F ( 200° C).

Use a dedicated basting brush to apply a generous, even layer of the warm cola sauce over the entire top surface of the rack. Return the uncovered ribs to this hotter oven for about 10 to 15 minutes. Watch closely; this high heat caramelizes the sugars rapidly.

For the ultimate finish on your Sticky Cola Ribs , you can carefully flip the rack, brush the bone side, and return it for a final 5 minutes until both sides are bubbling, deeply browned, and incredibly glossy.

Elevating Your Experience: Variations and Troubleshooting

While this core recipe is fantastic, the beauty of home cooking lies in customization. You can easily adjust the heat level or even substitute ingredients based on what you have on hand.

Troubleshooting Sticky Sauce Issues and Meat Doneness Checks

If your sauce seems too thin after simmering, simply continue to cook it uncovered over low heat until it coats your brush thickly. If your ribs seem tough after the initial 3-hour bake, they need more time; cover them back up and return them to the oven for another 30 to 45 minutes at 300° F ( 150° C).

The best doneness check is simple resistance: a gentle press between the bones should yield easily.

Freezing, Storing, and Reheating Your Cola Ribs

These ribs reheat wonderfully. Store cooled leftovers tightly wrapped in the refrigerator for up to four days. To reheat, wrap the portioned ribs tightly in foil and warm them in a 350° F ( 175° C) oven until heated through (about 20 minutes).

For longer storage, flash freeze pre-glazed ribs, then reheat directly from frozen in foil.

Spice Level Adjustments: From Mild to Fiery Cola Ribs

To dial down the heat for sensitive palates, omit the cayenne from the dry rub entirely. Conversely, to push these towards Fiery Cola Ribs , add a teaspoon of your favorite hot sauce directly into the simmering sauce during the last ten minutes of reduction, ensuring you stir well to incorporate.

Serving Suggestions That Complement the Sweet Heat

The intense, sticky sweetness of these Oven Baked Ribs with Cola Barbecue Sauce demands balancing sides that offer acidity or creaminess. A bright, sharp vinegary coleslaw is the perfect counterpart to cut through the richness of the glaze.

Alongside that, consider creamy, smoky baked beans or a slice of slightly sweet cornbread, which is excellent for soaking up any residual, delicious sauce pooling on your plate. Enjoy this triumph of home cooking!