Imagine sinking your teeth into fall-off-the-bone tender ribs, glazed with a sweet and tangy cola barbecue sauce that will have your guests begging for your secret recipe. These Baby Back Ribs aren't just a meal; they're a culinary experience that transforms an ordinary dinner into an extraordinary feast. With just a few simple ingredients and a foolproof cooking method, you'll become the BBQ master of your neighborhood, creating ribs so delicious they'll make professional pit masters jealous!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of baby back ribs
- 1 can cola
- 1 cup barbecue sauce
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely using a paper towel for grip.
- Generously season both sides of the ribs with salt and pepper, ensuring even coverage across the entire surface of the meat.
- Preheat the oven to 275°F (135°C), creating a low and slow cooking environment for tender ribs.
- Place the ribs bone-side down on a large baking sheet lined with aluminum foil, which will help with easy cleanup and prevent sticking.
- Pour the cola over the ribs, allowing the liquid to provide moisture and help tenderize the meat during cooking.
- Cover the baking sheet tightly with additional aluminum foil to create a sealed environment that will steam and slow-cook the ribs.
- Bake the ribs in the preheated oven for 2 hours, allowing the meat to become incredibly tender and start separating from the bones.
- Remove the foil and brush the ribs generously with the mixture of barbecue sauce and Worcestershire sauce, coating every surface.
- Increase oven temperature to 425°F (218°C) and return ribs to the oven, uncovered, for an additional 15-20 minutes to caramelize the sauce.
- Remove from oven and let the ribs rest for 10 minutes, which allows the juices to redistribute and makes cutting easier.
- Slice between the bones and serve hot, with extra barbecue sauce on the side for dipping.
Tips
- Always remove the membrane from the back of the ribs - this ensures maximum tenderness and allows seasonings to penetrate the meat.
- Use a low and slow cooking method to guarantee incredibly tender meat that practically melts in your mouth.
- Don't rush the caramelization process - those final minutes at high temperature create a beautiful, sticky glaze that makes these ribs irresistible.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is succulent and flavorful.
- For extra flavor, consider adding a dry rub before the cola bath to enhance the overall taste profile.
- If you don't have cola, you can substitute with apple juice or beer for a similar tenderizing effect.
- Save some extra barbecue sauce for serving - people always love extra sauce for dipping!
Nutrition Facts
Calories: 716kcal
Carbohydrates: 30g
Protein: 61g
Fat: 40g
Saturated Fat: 15g
Cholesterol: 200mg
