Ingredients
Sweet Cola Barbecue Sauce:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 cups ketchup
- 1 can cola
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1/2 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Dry Rub:
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
Ribs:
- 2 racks pork spare ribs (about 3 pound each)
Directions
- In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
- Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
- Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
- Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.
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