Ingredients
4 lb pork ribs
3 cup coca-cola or dr. pepper
3 cup ketchup
1 cup packed dark brown sugar
6 tbsp chili powder
4 tbsp ground black pepper
2 tbsp dry mustard
1 tbsp ground cinnamon
Directions
Transfer the ribs to a large non-reactive glass or ceramic dish pour
2 cups of Coca-Cola or Dr. Pepper over them. Reserve the third cup of
the soda for a sauce to be made later. Let the ribs marinate, tightly
covered with plastic wrap and refrigerated, overnight.
About 6 1/2 hours before you plan to serve the ribs, start a fire in
your smoke/cooker and begin heating a quantity of coals. Then turn
your attention to the sauce.
Pour the remaining 1 cup of soda into a blender or food processor and
measure in the catsup, brown sugar, chili powder, pepper, dry
mustard, and cinnamon. Mix until smooth and well blended. No need to
cook this one, as least for now.
Add some well-soaked aromatic wood such as hickory or mesquite to the
glowing coals in your cooker. Set a pan filled with hot water in
place, and smoke cook the ribs, covered at 220 to 240 degrees F. for
about 3 hours.
After this initial smoking, turn the ribs, slather them with the
sauce, check the supply of wood and water in their respective pans,
and continue cooking for another 3 hours, this time turning the ribs
every 30 minutes and mopping them with sauce each time they're
turned. By the end of the 3 hours, they should have long since
reached the internal temperature of 160 to 170 degrees recommended
for pork.
After the last basting of the ribs, tote the remaining sauce inside
and simmer in a medium-size saucepan over low heat until quite thick.
Serve the gloriously gooey sauce in dipping bowls with the finished
ribs.
Source: Where There's Smoke, There's Flavor by Richard Langer
Servings: 1 servings
Coca-Cola Ribs Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Historians have tracked the existance of recipes way back into history, in truth as far into history as ancient Egypt, and maybe even further. In practice though, sadly, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Roman Empire a roman called Apicius compiled a collection of documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the early Romans made use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an increase in cookery books, the majority of which are kept safe in academic collections. Over the following few hundred years, the upper-class families of the West tried to offer the most exotic meals, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and recording the recipes of their peers. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Coca Cola Ribs recipe.
