Smoked Baby Back Ribs with Cola Barbecue Sauce


by: Josey

Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way.


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serves: 4

2 racks baby back ribs (1 1/2-2 pounds each)

2 cups (or so) mesquite chips (soaked in water for at least 1 hour)


1 tablespoon extra virgin olive oil

1/2 teaspoon granulated garlic

1/2 teaspoon pure chile powder

1/2 teaspoon ground cumin

2/3 cup ketchup

1/3 cup cola

2 tablespoons soy sauce

2 tablespoons cider vinegar

1/4 teaspoon freshly ground black pepper

1/8 teaspoon mesquite liquid smoke


2 teaspoons kosher salt

1 teaspoon granulated garlic

1 teaspoon pure chile powder

1 teaspoon freshly ground black pepper

Nutrition Facts
Smoked Baby Back Ribs with Cola Barbecue Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 726

  • Total Fat: 41.3 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 197.5 mg
  • Sodium: 2346.3 mg
  • Total Carbs: 14.5 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 11.2 g
  • Protein: 71.2 g

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1.  To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, chile powder, and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.

2.  Remove the thin membrane from the back of each rack of ribs:

3.  The first step is to remove the sinewy layer on the surface called silver skin.

4.  Slip the tip of a sharp, thin knife under one end of the silver skin.

5.  Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.

6.  Continue cutting away from you, with the knife blade angled slightly upwards.

7.  The "cleaned" tenderloins should have hardly any visible silver skin or surface fat.

8.  For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.

9.  Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

10.  To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.

11.  Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over Indirect Low heat [grill temperature should be about 300°F] until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.

12.  Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.

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